Bollywood Burger with Tomato Chutney

Cook Time 20 minutes


500g boiled potato, coursely mashed
2 tbsp chopped garlic
2 tbsp chopped ginger
½ a chopped onion
1 tsp mustard seeds
2 sprigs of curry leaves
¼ tsp turmeric
1 chopped green chilli
1 cup Besan (Chana dal flour available in Indian shops)
¼ – ½ cup water
Salt, to season
Vegetable oil, for deep frying

To serve
Neha’s Tomato chutney
Lime wedges and Mint
Slider buns
Butter for toasting the buns


In a pan, add two tablespoons of vegetable oil and heat it. Once the oil is hot, add the mustard seeds and curry leaves and let them splutter. Add the onion, ginger and garlic and fry it on low flame for 3 – 5 minutes until they are soft. Add a bit of water if the mixture starts sticking. Add the turmeric and green chillies and fry for another minute. Add the mashed potato and give the whole mixture a good mix. Add some salt and cook for another couple of minutes and take it off the flame.

In a deep pot, heat the vegetable oil for frying. In a mixing bowl, put the besan and salt. Add water gradually to this mix while giving it a stir until it achieves a thick consistency almost like that of a cake batter. You may not need the whole amount of water. Take a lemon sized amount of the potato mixture and make it into a round ball. Dip it into the besan batter and ensure you cover it with the batter. Put the battered ball into the hot oil for frying and cook on both sides till the ball is golden in colour. Remove the ball and repeat step 10 to make as many potato dumplings as one needs. In a separate hot pan, heat some butter.

Halve the bun and toast both pieces on the pan on both sides for around ½ a minute each. Time to put it all together – Take the base of the bun, add one potato dumpling, put some of Neha’s Tomato chutney on it and cover with the other half of the top bun. Garnish with lime wedges and mint and enjoy!


Bolognese Risotto


Bo Ssam with Sweet and Sour Eggs