These scrumptiously spicy potato patties from Bombay Brasserie are well worth the effort
1. Boil the unpeeled potatoes till soft. Drain, cool and peel. Pass through a fine sieve to get a smooth mash. Melt the butter, add the mash potatoes, and mix well with butter, corn flour and salt.
2. For the filling: heat 1 tablespoon of oil. Add the jeera, chopped ginger and green chillies. Sauté well. Add the chopped apricot and mix well. Sprinkle the jeera powder, chaat masala, salt and chopped coriander.
3. Divide the mashed potatoes into eight equal balls. Flatten each slightly and make an indention in the centre with a teaspoon. Fill with a little of the apricot mixture and reform the patty to completely enclose the apricot mixture.
4. Heat 1 tablespoon oil in a large frying pan/skillet until medium- hot. Add the patties and fry until they are golden brown on both sides. Drain well on crumpled kitchen paper/towel.
5. Make the sweet yoghurt by mixing together the sugar and yoghurt.
6. To make the mint and coriander chutney blend all the ingredients in a blender to form a smooth paste.
7. To make the sweet chutney boil all ingredients together with water and simmer for 30 minutes stirring occasionally. Blend and pour through a fine sieve .Leave to cool.
8. To assemble the dish place the hot patties on a plate and sprinkle with chaat masala. Spoon 4 tablespoons sweet yoghurt, 2 tablespoons sweet chutney, and 1 tablespoon mint and coriander chutney on top. Garnish with apricots cooked in sweet chutney (optional).
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