Su­mayya’s spicy potato and lentil patty bun ke­babs

The Herald on Sunday - Sunday Herald Life - - FOOD AND DRINK - Su­mayya Us­mani co-presents BBC Ra­dio Scot­land’s Kitchen Cafe. Her books, Sum­mers Un­der The Tamarind Tree and Moun­tain Ber­ries And Desert Spice are out now, pub­lished by Frances Lin­coln Visit sumayyaus­ Twit­ter @SumayyaUs­mani

Prepa­ra­tion time: 30 min­utes + 30 min­utes soak­ing

Cook­ing time: 50 min­utes Serves 4–6

For the burg­ers

60g/2oz/¼ cup chana daal 3 Maris Piper pota­toes

3 egg whites, beaten to soft peaks 4 tbsp ghee 6–8 tbsp vegetable oil

4–6 burger buns

6 tsp tamarind sauce (store bought) 6 tsp co­rian­der chut­ney made with hand­ful co­rian­der leaves, mint leaves and one green chilli with a splash of wa­ter and salt

6 tbsp tomato ketchup or chilli sauce 1–2 toma­toes, cut into round slices ½ cu­cum­ber, cut into thin slices

For the spices

2 tsp ground cumin

1 tsp ground co­rian­der

2 tsp chaat masala (store bought) 1 tsp red chilli pow­der

1 tsp sea salt, or to taste

Soak the chana daal in a bowl of wa­ter for 2 hours, then drain and boil in

enough wa­ter to cover them for 30 min­utes, or un­til soft. Drain and set aside. Mean­while, peel the pota­toes and boil in a large saucepan un­til soft.

To make the pat­ties, mash the pota­toes, spices, salt and cooked daal to­gether in a large bowl us­ing a fork.

Us­ing a ta­ble­spoon, scoop out 2 ta­ble­spoons of the spiced mash and form into 10cm/4-inch round burg­er­style pat­ties. Put the beaten egg white into a shal­low bowl. Heat 1 ta­ble­spoon each of ghee and oil (this should be enough to cook one patty) in a non-stick fry­ing pan over a medium-low heat. Dip each patty into the beaten egg white and fry for about 2–3 min­utes on each side un­til light brown. Place each cooked patty on a plate and cover with an­other plate to keep warm. Once all the pat­ties are cooked, cut the burger buns in half. Heat about ½ tea­spoon each of the ghee and vegetable oil in a flat grid­dle pan or fry­ing pan and fry all 4 sides of each bun un­til caramelised and crispy, about 2 min­utes on each side.

Re­peat un­til all the buns are fried. To as­sem­ble the bun ke­bab, place a patty on the bot­tom fried bun, top with tamarind sauce, green chut­ney, tomato ketchup or chilli sauce, and a slice of tomato and cu­cum­ber.

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