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Aloo waffle
Serves 4 Starters and mains
Ingredients
- 400g mashed potato
- 1 large spring onion, finely sliced
- 1 heaped tsp ginger paste
- ½tsp garlic paste
- ½tsp chopped Indian green chilli
- large pinch chopped coriander, including stalks, plus extra leaves to garnish
- ½tsp salt
- ½tsp garam masala
- 2 eggs
- 2tbsp grated Italian hard cheese
- 75g plain flour
- butter or oil, to grease
To serve
- kasundi tomato relish (see recipe, below)
- fried egg (optional)
Kasundi tomato relish MAKES 2 JARS
- 3tbsp vegetable oil
- 1tsp mustard seeds
- ½tsp cumin seeds
- ½tsp fennel seeds
- ½tsp coriander seeds
- 1 large white onion, finely sliced
- 2tbsp ginger paste
- 2tsp green chilli paste
- 3 garlic cloves, finely chopped
- ½tsp Kashmiri chilli powder
- ½tsp ground turmeric
- 7 medium tomatoes or 500g
- cherry tomatoes, roughly chopped
- 3tbsp muscovado sugar
- 100ml white or red vinegar,
- ½tsp nigella seeds
- 1tsp sea sal
Method
Put the mashed potato and spring onion in a bowl, add the ginger and garlic pastes, chilli, coriander, salt and garam masala and mix well.
In a separate bowl, whisk the eggs with a fork to mix well before adding to the potato mix along with the cheese. Sift in the flour and mix again to make sure there are no lumps.
Preheat a waffle iron or a frying pan, then grease or lightly oil. Put 2 large spoonfuls of the mixture into the middle of the waffle iron, close and cook for around 5–7 minutes until golden and hot through. If using a pan, cook until small bubbles appear on the surface, then flip and cook the other side for a couple of minutes. Repeat to make 3 more waffles.
Serve with the kasundi tomato relish and a fried egg, if using, garnished with the coriander leaves.
Kasundi tomato relish
Heat the oil in a heavy-based pan over a medium heat. Add all the seeds and allow them to start to sizzle in the oil before adding the onion, the ginger and chilli pastes and garlic. Cook for 8–10 minutes, then stir in the Kashmiri chilli powder and turmeric.
Add the tomatoes, increase the heat a little and put the lid on for 3–4 minutes until the tomatoes begin to break down. Add the sugar, vinegar, nigella seeds and salt and turn the heat to low. Remove the lid, stir well and cook for around 15 minutes until the tomatoes are reduced
to a chutney.
Pour into sterilised jars or a clean airtight container and store in the fridge for up to two weeks.
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