Bombay Potato Burgers
This simple take on an Indian street food called vada pav or Bombay burgers delivers tasty spiced potato burgers with a crispy chickpea crust served in soft rolls with cilantro-mint chutney.
Ingredients
- Patties:
- 1 ½ lbs Washington Russet potatoes (about 2 small or 1 large), peeled and cut into 2-inch chunks
- 2 tbsp coconut oil
- 2 cloves garlic, minced
- 1 tbsp minced fresh gingerroot
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp curry powder
- 1 tsp garam masala
- 1/4 tsp cayenne pepper
- 2 tbsp freshly squeezed lime juice
- 2 tbsp finely chopped fresh cilantro
- 1 tsp salt, divided
- 1 tsp black pepper, divided
- 1 cup chickpea flour
- 2 tbsp cornstarch
- 1 tsp baking powder
- 1/2 tsp ground turmeric
- Canola oil, for frying
- Cilantro-Mint Chutney:
- 1/2 cup finely chopped fresh cilantro
- 1/2 cup finely chopped fresh mint
- 1 green onion, finely chopped
- 1 small jalapeño pepper, seeded and diced
- 2 tsp minced fresh gingerroot
- 1/4 cup freshly squeezed lemon juice
- 1 tbsp canola oil
- 1/2 tsp ground cumin
- 1/2 tsp salt
- Assembly:
- 4 soft rolls, split
- 1 cup shredded lettuce
- 4 thick slices tomato
- 4 sliced red onion rounds
Directions
Patties: Transfer potatoes to large saucepan. Add cold water to cover and season with salt. Bring to a boil, then reduce heat to medium-low. Cover and simmer, stirring occasionally, for 20 to 25 minutes or until fork-tender. Drain well and return to saucepan. Let cool slightly; using fork, mash coarsely.
In small skillet set over medium heat, heat coconut oil. Cook garlic and ginger, stirring frequently, for 1 minute or until starting to soften. Stir in chili powder, cumin, curry powder, garam masala and cayenne pepper; cook, stirring, for 1 minute or until fragrant.
Stir spice mixture into potato mixture. Stir in lime juice, cilantro, 1/2 tsp salt and 1/2 tsp black pepper. Let potato mixture cool completely.
Shape potato mixture into 4 patties, each about 4 inches in diameter and ½-inch thick.
In medium bowl, whisk together chickpea flour, cornstarch, baking powder, turmeric, remaining 1/2 tsp salt and remaining black pepper. Whisking, slowly add 2/3 cup water to make a smooth batter.
Pour enough oil into high-sided skillet to reach 3 inches up sides of pan. Heat over medium heat until instant-read thermometer registers 350°F.
Dip each potato patty into chickpea batter, turning to coat well. Let excess batter drip back into bowl and carefully add patties to hot oil. Fry patties, turning once, for 4 to 6 minutes or until golden brown. Transfer burgers to paper towel to drain.
Cilandtro-Mint Chutney: In medium bowl, stir together cilantro, mint, green onion, jalapeño and ginger. Stir in lemon juice, oil, cumin and salt.
Assembly: Assemble burgers in rolls with lettuce, tomato, onion and cilantro-mint chutney.
