Chef Vivek Singh is a London-based restaurateur, and media personality. He is well-known for his innovative take on Indian cuisine that's taking London by storm. Here's his take on South Indian bondas masked under the veil of a burger.
2 tbsp vegetable oil
1 tsp mustard seeds
½ tsp white urad dal
4 green chillies, chopped
2.5cm piece of ginger, peeled and chopped
10 curry leaves
2 red onions, sliced
½ tsp ground turmeric
3 medium potatoes, boiled, peeled and grated (approx. 400-500g grated weight)
Juice of ½ lemon
1 tbsp chopped coriander leaves
1 tsp salt
Vegetable oil, for deep frying
For the batter
100g gram flour
¼ tsp ground turmeric
¼ tsp red chilli powder
½ tsp salt
A pinch of carom seeds
¼ tsp ginger and garlic paste
4 burger buns
50g salted butter
6 tbsp green coriander chutney
½ cucumber, sliced
2 tomatoes, sliced
¼ iceberg lettuce
4 tbsp tomato ketchup (optional)
All ingredients are available at Foodhall stores
- To make the bonda mix, heat the oil in a heavy-based pan over a high heat. When it is hot, add the mustard seeds, urad dal, green chillies, ginger, curry leaves and onions. Saute for 3-4 minutes, then add the turmeric and mix well for 1 minute.
- Add the grated potatoes, reduce the heat to low and stir well for 5 minutes, then add the lemon juice and coriander leaves. Add the salt, mix well and set aside to cool.
- When cool, divide into four balls and shape as patties.
- Slice the burger buns in half and spread with butter. Heat a pan and sear the cut sides of the buns.
- To make the batter, simply whisk all the ingredients together. Heat the oil in the wok or in a deep fat fryer to 170 degrees C. Dip the shaped potato patties in the chickpea batter and deep fry for 3-5 minutes until golden in colour. Remove and drain on kitchen paper.
- Spread the chutney on the bottom half of the bun, arrange the cucumber, tomato and lettuce on top and then add the potato patties. Cover with the top of the bun and serve with more green coriander chutney and tomato ketchup on the side.