Aloo Bonda (Indian Mashed Potato Fritters)

09/03/2020

Yes, another leftover mash recipe. One day I’ll learn to cook what I need but then again, maybe I won’t. Mashed potatoes are seasoned with cumin, mustard seeds, curry leaves, ginger, and chilli; balls of the aromatic mash are then coated in a turmeric-accented chickpea-flour batter and deep-fried until crisp and golden.

Makes about 32 Fritters

Ingredients:

• 1 lb. baking potatoes, peeled and cut into 1″ pieces (or leftover mash)
• 3 tbsp. vegetable oil, plus more for frying
• 1 tsp. cumin seeds
• 1 tsp. ground turmeric
• ½ tsp. black mustard seeds
• 4 fresh or frozen curry leaves, minced
• 1 (1½”) piece ginger, peeled and minced
• 1 small green Thai chilli or ½ serrano, minced
• ½ small yellow onion, minced
• 2 tbsp. minced cilantro
• 1 tsp. red chilli powder, such as cayenne
• Kosher salt, to taste
• 1 cup besan (chickpea flour)
• ¼ cups rice flour
• 2 tbsp. cornflour
• ¼ tsp. baking soda
• Tamarind and coconut-coriander chutneys, for serving (optional)

Instructions:

• Boil potatoes in a 6-qt. saucepan of water until tender, 12–14 minutes. Drain and transfer to a bowl; using a potato masher, coarsely mash potatoes. Add 3 tbsp. oil to pan; heat over medium-high. Cook cumin seeds, ½ tsp. turmeric, and the mustard seeds until fragrant and seeds begin to pop, 1–2 minutes. Add curry leaves, ginger, chilli and onion; cook until golden, 4–6 minutes. Let cool slightly and add to bowl with potatoes. Add cilantro, ½ tsp. chilli powder, and salt; using hands, mix until smooth. Divide mixture into thirty-two ½-oz. balls.
• Heat 2″ oil in a 6-qt. saucepan until a deep-fry thermometer reads 180°C. Whisk remaining turmeric and chilli powder, the chickpea and rice flours, cornflour, baking soda, salt, and ½ cup water in a bowl until a smooth batter forms. Working in batches, dip potato balls in batter; fry, turning as needed, until golden and crisp, 1–2 minutes. Using a slotted spoon, transfer aloo bonda to paper towels to drain; season with salt. Serve with coconut-coriander and tamarind chutneys if you like.

Mumbai Masala Toasties

 22/10/2019

After starting a new nursing job that involves rushing around for 12 hours a day and barely having enough time to go to the toilet let alone eating, with the added exertion of cycling to and from the hospital, I return home exhausted and starving. This recipe is made with leftovers and store-cupboard spices so is simple to throw together while delivering a relatively healthy and well needed carb fix.

The recipe is for 4 or 5 sandwiches as, the moment I started frying the aromatic spices, the family inevitably wanted in but the recipe can be scaled down. It is also very nice if you fry off the onion with a bit of ginger and garlic and add this to the potato mix but, to be honest, I was so knackered when I got in that I couldn’t be bothered to wait.

Ingredients:

For chutney:

• 1 cup tightly packed coriander leaves or ½ cup each of mint leaves and coriander leaves
• ½ teaspoon chaat masala powder
• 1 to 2 green chilies, i added 3 as we like spicy chutney for sandwiches
• Salt, to taste
• 1 to 2 teaspoons water for grinding (optional)

For masala filling:

• 5 cups leftover mashed potato
• ½ tablespoon oil
• ½ teaspoon mustard seeds (rai)
• ½ teaspoon cumin seeds (jeera)
• 1 or 2 green chilies (hari mirch), finely chopped
• ¼ teaspoon turmeric powder (haldi)
• 1 pinch of asafoetida (hing)
• 1 medium tomato, rinsed and thinly chopped
• ⅓ cup chopped coriander leaves (dhania patta)

To assemble:

• 10 to 12 slices bread – white, brown or multi grain bread
• 1 medium onion, peeled, rinsed and thinly sliced
• 1 small capsicum, rinsed and thinly sliced (optional)
• butter as required
• chaat masala, as required
• roasted cumin powder as required (optional)
• salt, to taste

Method:

1. Blend all the ingredients mentioned under the list ‘for green chutney’ in a grinder or small blender. Add very little water. The chutney has to be of thick or slightly thick consistency. Keep the chutney aside.
2. Heat ½ tbsp oil in a shallow pan and add ½ tsp mustard seeds. When the mustard seeds crackle, add ½ tsp cumin seeds and a pinch of asafoetida. Sauté until the cumin seeds splutter and change colour. Keep the flame on low so that the spices do not get burnt.
3. Add 1 or 2 green chilies (finely chopped) and ¼ tsp turmeric powder. Stir well. Add chopped tomatoes.
4. Stir and mix the mashed potatoes with the rest of the spices. Season with salt. Sauté on a low flame for 2 minutes.
5. Add ⅓ cup chopped coriander leaves. Mix and Sauté for a minute. Keep this potato masala filling aside. Let it cool down at room temperature.
6. Slice 1 medium onion and 1 medium tomato, thinly. Keep aside.
7. Spread butter evenly on the bread slices. A generous coating of butter prevents the bread becoming soggy when you apply the chutney. now spread on the coriander chutney.
8. Spread the potato masala filling on the bread slices then place the onion slices on top.
9. Sprinkle a pinch or two of chaat masala powder, salt and roasted cumin powder on top then cover with another slice of buttered bread.
10. Place in a preheated toaster or pan and toast the sandwiches till crisp and golden.
11. Remove onto a plate and serve Mumbai aloo toasties hot with tomato ketchup and the remainder of coriander chutney. You can also sprinkle some fine sev on the sandwiches while serving.

Potato Scones

 23/02/2016

Another classic case of leftovers being better than the original dish! This particular batch of scones was made using a leftover baked potato from which I scooped out the insides and discarded (ate) the skin. I’ve also made the scones with leftover mash which gives equally light, fluffy and comforting results.

Makes 8-12

Ingredients:

• 6oz plain flour
• 3 teaspoons baking powder
• 2 oz margarine
• ½ teaspoon salt
• 4 oz leftover mashed potato
• About 3 tablespoons milk
• Spring onions, cheese (optional)

Method:

1. Preheat the oven to 220/200C. Lightly grease a baking tray.
2. Measure the flour and baking powder into a bowl, add the margarine and run in with your fingertips until the mix resembles fine breadcrumbs. Add spring onions and cheese at this point for flavour if you wish. Stir in the salt and mash, mixing with a fork to prevent lumps. Add enough milk to form a soft but not sticky dough.
3. Turn the mixture out on to a lightly floured work surface and knead very lightly. Roll out to a thickness of about ½ inch and cut into rounds using a 2 inch cutter. Alternatively, cut the dough into triangular wedges, as pictured.
4. Place on the prepared baking trays and bake in the oven for 12-15 minutes or until well risen and golden brown. Best served warm and buttered.

Bubble & Squeak

 05/07/2015

A great English classic made using leftovers, this oddly named dish can be created with whatever vegetables you have to hand. It is a great way of using up your veg and as with most leftover dishes, is even better than the original.

You can serve it as a whole and cut into slices to serve or shape into individual cakes and fry. It is a fantastic accompaniment to sausages, pork chops, bacon, or even a full English! For a light lunch, serve with salad and poached eggs.

This recipe shows you how to make the dish from scratch but if you have leftover mashed potato or roast and boiled vegetables then you can skip the beginning steps and jump straight to the frying it all up.

Ingredients:

• 6-7 Charlotte potatoes
• 1 Tbsp cream cheese
• 1 leek, washed, trimmed and finely sliced
• ½ red onion, sliced
• ½ head broccoli, cut into florets with stalk trimmed and chopped
• Salt and freshly ground black pepper
• 1 tsp English mustard
• 3 spring onions, sliced
• 2 Tbsp butter

Method:

1. Boil potatoes, skin on, in a large pan of salted water until tender. Drain, return to the pan and allow to steam for 2 minutes then mash with the cream cheese and mustard until fairly smooth.
2. Melt 1 Tbsp butter in a large frying pan. Cook leeks and onion until soft and melting, about 10 minutes.
3. Boil or steam the broccoli until just tender. Drain and allow to steam for 2 minutes then roughly chop up and add to the potato along with the leek, red onion and spring onions.
4. Season and form into 4 cakes. Heat remaining butter in a non-stick frying pan and cook cakes on each side for 2 minutes until golden and crisp at the edges.

These are fantastic with thick, beefy onion gravy for a warming meal or with hollandaise as a light meal.