Anjum Anand's ultimate potato burger Recipe

Name: Anjum Anand's ultimate potato burger
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 8 servings
Ingredients: salt; 500 g. potatoes (around 2 large ones); vegetable oil; 1&frasl;2 tsp. brown mustard seeds; 12 fresh curry leaves; 11&frasl;2 tsp. finely grated root ginger; 1 large garlic clove, finely grated; 1 Indian green ginger chilli, finely chopped, or as much as you like; 1&frasl;3 tsp. ground turmeric; 11&frasl;2 tsp. lemon juice, or to taste; good handful of chopped coriander; 75 g. chickpea (gram) flour; 1/4 tsp. baking powder; 8 soft burger buns or baps; 8 tbsp. tangy herb chutney; 6-7 tbsp. dry garlic chutney

Ingredients

salt
500 g. potatoes (around 2 large ones)
vegetable oil
1⁄2 tsp. brown mustard seeds
12 fresh curry leaves
11⁄2 tsp. finely grated root ginger
1 large garlic clove, finely grated
1 Indian green ginger chilli, finely chopped, or as much as you like
1⁄3 tsp. ground turmeric
11⁄2 tsp. lemon juice, or to taste
good handful of chopped coriander
75 g. chickpea (gram) flour
1/4 tsp. baking powder
8 soft burger buns or baps
8 tbsp. tangy herb chutney
6-7 tbsp. dry garlic chutney

PREP TIME 10m	COOK TIME 10m	TOTAL TIME 20m
YIELD 8 servings

Instructions

Bring a big pot of salted water to the boil. Halve the potatoes and cook until soft. Leave to cool, then peel and mash. Meanwhile, heat 11⁄2 tbsp oil for the filling in a small pan. Add the mustard seeds and, when they start to pop, throw in the curry leaves. Follow after a few beats with the ginger, garlic and chilli and cook, stirring often, until the garlic smells cooked, around 1 minute. Add the turmeric, stir for 10 seconds and take off the heat.
Add the cool mashed potato, lemon juice, coriander and salt to taste and mix it all together; I use my hands as I find it all comes together better. Taste and adjust if necessary. Make into 8 roughly equal-sized balls.
Whisk together the ingredients for the batter, adding a good pinch of salt and enough water (40–50ml/ 3 tbsp) to make a medium-consistency batter. The thinner the coating, the lighter and crispier it will be.
Slice the buns in half, but not all the way through. I like to toast them in a hot oven or a frying pan, but they can just be at room temperature.
Heat 10cm (4in) of oil in a wide saucepan, karahi or wok over a medium heat; the oil needs to be medium hot. Taking 1 ball at a time, flatten it gently into a burger shape (I like the centre to be slightly thicker than the edges). Place in the batter and, once well coated, place straight into the hot oil. Repeat with another 2.
If the potatoes are not completely submerged in the oil, using a slotted spoon, quickly splash hot oil on top so it seals. Cook until golden and crisp on both sides. Place on kitchen paper and repeat to cook the remaining burgers.
As these cook, spread the herb chutney on one side of the bun and sprinkle the dry chutney on the other (you can also make a paste of this by adding some water). Place the potato burgers on the dry chutney side, close and enjoy.