Atul Kochhar shares an elegant recipe made with Jerusalem artichokes
60 g Jerusalem artichokes
60 g parsnip
1 tsp Arqa mustard seed
a few curry leaves
1 tsp turmeric powder
1 tsp Arqa coriander powder
1 tsp Arqa red chilli powder
1 tsp ginger, chopped
1 green chillie, chopped
10 ml oil
few sprigs of coriander cress
Arqa salt to taste
All ingredients available at Foodhall stores
- Peel the parsnips and artichokes and roast in the oven at 170 degree C for 20Minutes.
- Keep in the blast chillier until temperature reaches below 5 degree C.
- Then take a tray and grate the artichokes and parsnip. Pour some oil in a pan, add mustard seed, curry leaves, ginger and chilli and sauté till light brown in colour.
- Add the powder spice and sauté and mix with the grated items. Make small patties and griddle on the pan until golden brown in colour. Serve with tamarind chutney and garnish with some coriander cress.