The Potato filling: Boil up some potatoes Maris Pipers or King Edwards are best. Mash them up and mix VERY finely chopped onions (or spring onions), green chillies, ground (not powdered) coriander seeds, some turmeric powder, red chilli powder, amchur, ajwain, a pinch or two of garam masala, finely chopped coriander leaves - stems and all, garlic and ginger paste, some ground black pepper and of course, namak-shamak (salt!).
The batter: Gram flour mixed with copious amounts of ajwain, red chilli powder, dried chilli flakes if you are brave enough, salt, turmeric powder, hing (asafoetida powder), garlic powder, kasuri methi, dhaniya powder and a hefty bit of olive oil. Add water and whisk until you get a thick consistent mix.
The procedure: Use 50-50 bread. Make two-tier sandwhiches in the following order -
Bread
Potato mix
Green chutney
Bread
Ketchup
Potato mix
Bread
Press them down to flatten and cement them together, cut them into triangles, dip in the batter, and fry till they get a sexy tan.
Serve with all desi sauces and take pictures or it didn't happen.
I know it seems like a labour of love, but then it ain't good cooking if it isn't.
No comments:
Post a Comment