Bombay Potatoes

Sun, 25 April 2021

Mindi Keane's Bombay Potatoes

These simple Bombay potatoes are one of the most popular Indian side dishes.
Serve as part of any Indian meal, although they are particularly good with chicken or vegetable curries.

Ingredients:
2 large waxy potatoes, scrubbed and cut into small bite-sized cubes
vegetable oil, for frying
4 tbsp oil for frying
¼ tsp mustard seeds (brown or yellow)
1 tsp cumin seeds
1 tsp hot chilli powder
½ tsp ground turmeric
½ tsp ground coriander
½ lemon or lime, juice only
salt to taste
2 large or 4 medium naan or flatbreads, to serve

For the pickled red onion:
½ small red onion, thinly sliced.
1 tbsp apple cider vinegar

For the raita:
¼ cucumber
60g/2oz low-fat yoghurt (5% fat)
large handful fresh mint leaves, roughly chopped
½ lemon or lime, juice only

For the Chapatis:
450g/1 lb chapati flour or wholemeal plain flour
1 tsp salt
250ml/9 fl oz cold water

Method:
1. To make the pickled onion, mix the onion slices with the vinegar and 2 tablespoons of cold water in a small bowl. Set aside.
2. To make the raita, grate the cucumber (don’t bother peeling it) and gently squeeze out any excess water. Mix the cucumber in a small bowl with the yoghurts, mint and add a squeeze of lemon juice. Refrigerate
3. Heat the oil in a pan on a medium heat setting.
4. To check that the oil is hot enough, sprinkle in a few mustard seeds, if they pop the oil is ready. Then add the remainder of the mustard & Cumin seeds.
5. Add the chilli, coriander and turmeric powders to the sizzling seeds, and salt to taste.
6. Fry this pungent mixture of oil and spices for 1 minute then add the potatoes. Fry for about 4 minutes until the potatoes are smothered in seeds and appear to have crispy edges. They will look quite yellow in colour. Cover the pan and on a low heat, cook the potatoes for a further 5 minutes. garnish with fresh coriander
7. Serve with naan or flatbreads, top with a little pickled onion and raita and roll up before eating.

To make the Chapatis:
1. Add flour and salt in a deep bowl, then add the water, a little at a time, kneading as you go, you have a soft, elastic dough. The longer you knead the dough the softer the chapattis will be
2. Sprinkle a little of the reserved flour onto a flat surface or board. Divide the dough into eight and shape each piece into a ball. Flatten the balls slightly, then place one onto the floured board. Roll it out into a flat disc approximately 15cm (6 inches) in diameter, flouring the board when necessary.
3. Heat a griddle or a shallow frying pan. Lay the chapatti on the griddle or pan and cook for about 20-30 seconds or until the surface is bubbling.
4. Turn it over with tongs and cook the other side for 10-15 seconds. As soon as brown spots appear on the underside, the chapatti is done.
5. Repeat with the other seven balls, using the remaining flour to roll them out. Stack them up as they are cooked, placing a sheet of kitchen towel between each one to absorb any moisture.
6. Spread butter over one side, if you like.