How do I make Bombay potato?
October 26th, 2009 | by admin |Hey people, I remember years ago I had a mate that used to make this lovely mash potato stuff and it had little bits of frankfurter sausage in it and then we’d stuff it in a pitta and eat it.
Does anyone know the recipe or was it a one off? I can’t remember if there was a sauce to mix with it. It’s not an indian recipe.
Thanks!
Hi Stu, Happy New Year.
Sounds like a one-off to me, and you’ll need to get a hold of the Creator who produced this sumptuous delicacy as what jj has put is more like the real Bombay Potato, although I would do it differently mine is still nothing like your Creators.
Research is needed. Best of luck.
4 Responses to “How do I make Bombay potato?”
By David B on Oct 27, 2009 | Reply
If it’s not an indian recipe it’s not Bombay potato my friend.
References :
By jjkeenan@btinternet.com on Oct 27, 2009 | Reply
part of any Indian meal, although they are particularly good with chicken or vegetable curries.
Ingredients
4 tbsp oil
¼ tsp mustard seeds
2 pinches of chilli powder
¼ tsp turmeric powder
350g/12oz potatoes, boiled and quartered
salt to taste
Method
1. Heat the oil in a pan on a medium heat setting.
2. To check that the oil is hot enough, sprinkle in a few mustard seeds, if they pop the oil is ready. Then add the remainder of the mustard seeds.
3. Add the chilli and turmeric powders to the sizzling seeds, and salt to taste.
4. Fry this pungent mixture of oil and spices for 1 minute then add the potatoes. Fry for about 4 minutes until the potatoes are smothered in seeds and appear to have crispy edges. They will look quite yellow in colour. Cover the pan and on a low heat, cook the potatoes for a further 5 minutes.
5. Serve immediately.
References :
By ♥Robin♥ (Scot,UK) on Oct 27, 2009 | Reply
Hi Stu, Happy New Year.
Sounds like a one-off to me, and you’ll need to get a hold of the Creator who produced this sumptuous delicacy as what jj has put is more like the real Bombay Potato, although I would do it differently mine is still nothing like your Creators.
Research is needed. Best of luck.
References :
By *Think Pink* on Oct 27, 2009 | Reply
Bombay Potato:
45 min 15 min prep
4 servings
1 lb whole new potatoes, scrubbed
salt, to taste
1 teaspoon ground turmeric
3 tablespoons vegetable oil
2 whole dried chilies
6-8 curry leaves, fresh
2 onions, finely chopped
2 green chilies, finely chopped
2 ounces fresh cilantro, chopped
1/4 teaspoon asafetida powder
lemon juice
Spice Mix
1/2 teaspoon cumin
1/2 teaspoon mustard seeds
1/2 teaspoon fennel seeds
1/2 teaspoon nigella seeds (kalonji)
1. Place the ingredients for the spice mix in a little bowl and set aside.
2. Cook the potatoes in boiling water, to which has been added a pinch of salt and 1/2 teaspoon turmeric. When tender, drain the potatoes and mash coarsely. Set aside.
3. In a heavy based skillet, heat the oil and saute the curry leaves and dried red chillies until the chillies have darkened in color.
4. Add the onions, chopped green chillies, cilantro leaves, remaining 1/2 teaspoon turmeric, the asafoetida and the spice mix, and cook until the onions are soft and translucent.
5. Fold in the potatoes and a little water to just moisten.
6. Mix well to ensure even distribution of spices, and cook over low heat for about 10 minutes, stirring frequently, but taking care not to mash the potatoes further.
7. Add some lemon juice to taste and serve immediately.
References :
http://www.recipezaar.com/