Name: Bombay Potato Stacks
Prep time: 20 min
Cook time: 85 min
Total time: 105 min
Ingredients: 800 g 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 chilli; 1½ tsp Ground turmeric; 1 tsp Ground coriander; 1 tsp Garam masala; ½ tsp Chilli powder; 1 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)

Bombay Potato Stacks

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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.

Prep Time 20

Cook Time 1 25

Total Time 1 45

Servings: 4 people

Course: Side Dish

Cuisine: Indian

Ingredients Equipment Method Video

Ingredients

800 g 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 chilli
1½ tsp Ground turmeric
1 tsp Ground coriander
1 tsp Garam masala
½ tsp Chilli powder
1 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

Grill Temperature

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Surfaces

An icon of the Big Green Egg ConvEGGtor, which used to be called a plate setter

Method

For the Bombay mix

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

For the potatoes

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