Aloo bun chat
This is Indian street food at its finest - ideal for parties and snacking.
Ingredients
- Chilli powder1 tsp
- Turmeric½ tsp
- cumin seeds1 tsp
- Garam masala½ tsp
- Vegetable oil500 ml
- Egg1 piece
- green chilli1 piece
- Lemon juice15 ml
- White bread4 pieces
- tamarind chutney60 ml
- Mayonnaise15 ml
Instructions
4 steps- 1
To make the aloo bun chaat, combine the mashed potato, spring onions, coriander, chilli powder, turmeric, cumin seeds and garam masala in a bowl and season with salt. Shape into four equal - sized thick patties, the same circumference as the bread rolls. Chill in the fridge until ready to use.
10 min
- 2
Pour vegetable oil to a depth of 1.5cm in a large frying pan and place over medium heat. Place the flour and egg in two shallow bowls and season the flour with salt. Dip the potato patties in flour, then in egg, and back into the flour. Fry in hot oil for about 2 minutes on each side until deep golden, then drain on kitchen paper.
10 min
- 3
To make the green chutney, place cashews, sultanas, green chilli, lemon juice and remaining coriander in a food processor and blend until smooth with a splash of warm water. Season with salt.
5 min
- 4
To serve, lightly toast the buns in a dry pan. Spread tamarind chutney on the top buns and green chutney on the bottoms. Place a potato patty on each base, top with mayonnaise, close the buns and serve immediately.
5 min
Nutrition
1 serving ≈ 200 g
Nutrition values are estimates. - means data is unavailable.
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