Meat Smoke Fire

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Meat Smoke Fire

Bombay Potato Stacks

Bombay Potato Stacks

Inspired by a trip to Kerb at Seven Dials Market after Mrs Meat Smoke Fire polished off an Indian chicken wrap for lunch.

The cripy egg-fried paratha was filled with gently spiced succulent chicken and enveloped in pickled onions, fresh coriander, tamarind chutney, raita and a squeeze of lime. It was to die for. So we had a go at making one ourselves.

You could substitute a paratha with a tortilla wrap.

Cooking surfaces

Petromax Muffin Tin
Stainless grid
Plate setter icon

BBQ Temperature

200°C

then

160C

Ingredients

  • 800g Potatoes
  • 2 tbsp Vegetable oil or ghee
  • 1 tsp Black mustard seeds
  • 1 tsp Cumin seeds
  • 1 Onion, chopped finely
  • 1 clove garlic, crushed
  • 1 thumb Fresh ginger, grated
  • 1 Green chillies
  • 1 1/2 tsp Ground turmeric
  • 1 tsp Ground coriander
  • 1 tsp Garam masala
  • 1/2 tsp Chilli powder
  • 2 Tomatoes, chpped
  • 1 tbsp tomato purée
  • 2 tbsp Fresh coriander
  • 1 tsp Salt
  • Juice of 1/2 lemon
  • Vegetable oil to drizzle
  • Fresh coriander to garnish

Equipment

Method

For the Bombay mix

  1. Set up your Egg for a direct cook at 200°C.
  2. Preheat your skillet, then add the oil, cuming seeds and mustard seeds. Cook until the mustard seeds start to pop.
  3. Now add the chopped onion and cook for about 5 minutes until it softens.
  4. Add your garlic and fresh chilli and cook for a couple of minutes.
  5. Add your dry spices and stir through, and allow to toast a little.
  6. Now add your tomato puree cook for a further minute.
  7. Add your fresh tomatoes, salt and lemon juice and cook through.
  8. Remove from the heat and allow to cool.

For the potatoes

  1. Set your Egg for an indirect cook with the ConvEGGtor and stainless grid, and set the temp to 160°C.
  2. Slice your potatoes thinly, either with a knife or a mandolin; be very careful.
  3. Add your Bombay mix and potatoes to a bowl and mix through, making sure each slice of potato is coated with the mix.
  4. Take slices of the potatoes and mix, and build stacks in your muffin tin.
  5. Once each section is full, drizzle over a little oil.
  6. Place into your Egg and bake for about 1 hour 15 minutes. 
  7. In a small saucepan warm some mango chutney.
  8. Remove the potato stacks from your muffin tin with a pallet knife, and then glaze with the warmed mango. 
  9. Sprinkle over some chopped coriander. 
Bombay Potato Stacks
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