Indian

Mumbai burgers

Name: Mumbai burgers
Yield: 4
Cuisine: /indian
Ingredients: Vegetable oil, for deep-frying; 4 small white burger buns; Butter, for spreading; Shop-bought tamarind chutney and coconut chutney, coriander and fried green chillies, to serve (optional); 500g potatoes, peeled, cut into 2cm dice; 2 tsp virgin coconut oil; ½ tsp brown mustard seeds; A few fresh curry leaves; ¼ tsp ground turmeric; 1 long green chilli, finely chopped; 2.5cm knob of fresh ginger, peeled, finely chopped; 5 large garlic cloves, finely chopped; A few coriander sprigs, finely chopped; 1 cups (200g) chickpea flour, sifted; ½ tsp chilli powder; ¼ tsp ground cumin; Pinch of bicarbonate of soda

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by Peter Kuruvita

Sep 19, 2018

“This pairing of fried spiced potato patty in a bun is a popular Mumbai street food” - Peter Kuruvita. This is an edited extract from Lands of the Curry Leaf by Peter Kuruvita and photography by Alan Benson (Murdoch Books, $49.99).

Vegetable oil, for deep-frying
4 small white burger buns
Butter, for spreading
Shop-bought tamarind chutney and coconut chutney, coriander and fried green chillies, to serve (optional)

Potato masala

500g potatoes, peeled, cut into 2cm dice
2 tsp virgin coconut oil
½ tsp brown mustard seeds
A few fresh curry leaves
¼ tsp ground turmeric
1 long green chilli, finely chopped
2.5cm knob of fresh ginger, peeled, finely chopped
5 large garlic cloves, finely chopped
A few coriander sprigs, finely chopped

Chickpea batter

1 cups (200g) chickpea flour, sifted
½ tsp chilli powder
¼ tsp ground cumin
Pinch of bicarbonate of soda

Method

1.

For potato masala, boil potatoes in a large saucepan of salted water for 5 minutes or until tender. Drain, then return to saucepan, cover and set aside. Heat coconut oil in a heavy-based saucepan over medium heat until it starts to smoke. Add mustard seeds and, when they start to pop, add curry leaves. When they stop popping, add remaining masala ingredients, except coriander, and cook for 2-3 minutes or until fragrant. Add potato and mix with enough force to break but not mash. Check for seasoning, cool, then add the coriander.
2.

In a bowl, mix all batter ingredients, adding enough water to form a pancakebatter consistency. Rest for 10 minutes.
3.

Shape potato masala into 4 even patties (this can be done a few hours ahead).
4.

Pour about 20cm of vegetable oil into a heavy saucepan and heat to 190°C or until a cube of bread dropped in turns brown in 10 seconds. Dip the potato balls into batter, then cook 2 or 3 at a time for 3-4 minutes until golden. Drain on paper towel.
5.

Cut buns in half, lightly toast, then butter them. Smear half with tamarind chutney, other half with green coconut chutney. Place a few potato balls inside each bun and gently crush, then sprinkle with chopped coriander.
6.

Top the buns and serve with fried green chillies if using.