Bombay Patties Recipes

BOMBAY PATTY BURGERS

Steps:

• Start by putting the Bombay mix and nuts in a food processor and blitz until they form an uneven, crumby mixture. Add the boiling water, mix and leave for 15 minutes to let the liquid to soak in.
• Preheat the oven to 180C/160C Fan/Gas 4. Grease a baking tray that has sides, line with some baking paper and grease the paper on top too.
• Add the chaat masala to the mixture and stir in well, then add the egg and combine well.
• Grease a baking tray that has sides, line with some baking paper and grease the paper on top too. Lay the four slices of onion in the tray and season lightly.
• Divide the Bombay mix and nuts mixture into four and shape into patties using wet hands. Pop onto the tray alongside the onion, making sure they are just flattened slightly. Bake for 25 minutes.
• Remove from the oven and top each patty with a slice of the cooked onion and a slice of cheese. Put the brioche buns on the same tray to warm up, then pop back into the oven for a few minutes until the cheese is melted.
• To assemble, lay out the burger buns, smother the bases with mayonnaise, then pop the patties with the onion and cheese on each base.
• Smother the top with lime pickle and then sprinkle over some more Bombay mix. Finish with the burger bun tops and they are ready to eat!

NADIYA HUSSAIN'S BOMBAY PATTY BURGERS

Steps:

• Start by putting the Bombay mix and nuts in a food processor and blitzing until they form an uneven, crumby mixture. Add the boiling water to that, mix and leave for 15 minutes for the liquid to soak in. Preheat the oven to 180°C/fan 160°C. Add the chaat masala to the mix and stir in well, then add the egg and combine well. Grease a baking tray that has sides, line with some baking paper and grease the paper on top too. Lay the four slices of onion in the tray and season lightly. Divide the Bombay mix and nut mixture into four patties using wet hands and pop onto the tray. Make sure they are just flattened slightly. Bake for 25 minutes. Take the patties out, add the cooked onion on top of each patty and a slice of cheese. Put the brioche buns on the same tray to warm up, then pop back into the oven for a few minutes till the cheese has melted. To assemble, lay out the burger buns, smother the bases with mayonnaise, then pop the patties with the onion and cheese on each base. Smother the top with lime pickle and then sprinkle over some more Bombay mix. Finish with the burger bun tops and they are ready to eat!

BOMBAY PATTIES

Steps:

• Cook patties as directed on package.
• Meanwhile, mix mayo and chutney until well blended; spread onto cut sides of buns.
• Fill with lettuce, patties and mangos.

BOMBAY POTATOES

Steps:

• Place cubed potatoes in a saucepan and cover with water. Cover with a lid and bring to a boil over medium-high heat. Once water is boiling, cook until potatoes are just tender, 5 to 10 minutes. Drain well and set aside.
• Heat oil in a large skillet over medium heat. Add mustard seeds and cumin seeds and heat until they start to pop. Add turmeric, coriander, cayenne pepper, and salt. Cook and stir until spices are fragrant, up to 1 minute, watching carefully so spices do not burn. Add onion and cook until softened, 2 to 3 minutes.
• Add drained potatoes to the skillet and increase heat to medium-high. Cook and stir to thoroughly coat the potatoes with the spice mixture. Taste and season with more salt, if desired. Serve immediately.

BOMBAY ROLLS

Steps:

• Preheat the oven to 425°F and line a 9-inch x 16-inch baking sheet with parchment paper.
• Put the cilantro, mint, lemon juice, chiles, cumin, salt, and oil into a blender, and pulse until you have a smooth chutney that is thick and spreadable. Taste: it should be hot, herby, salty, and sour all at once. If it isn't, adjust as you see fit.
• Sprinkle a little flour over your work surface and lay out the pastry. Spread the surface of the pastry with the cilantro chutney, leaving a 1-inch strip free along the top edge (the side farthest from you). Add the cheddar in a similarly even layer and scatter the onion over the top, then brush the exposed strip with beaten egg.
• Roll the pastry in a tight spiral away from you until you have a big jelly roll. Cut the roll into 1½-inch-wide pieces and lay each piece on the baking sheet with a 2-inch gap between them. Brush each cut side with egg, then place in the hot oven and cook for 20-25 minutes or until the tops are golden brown and caramelized. Allow to cool slightly before separating and eating.

BOMBAY POTATOES

Steps:

• Put the ginger, garlic and four tomatoes into a food processor and blitz until smooth. Set aside.
• Put the potatoes in a large saucepan. Cover with cold water and bring to a simmer over a medium heat. Cook for 8-10 mins, or until just tender. Drain and leave to steam dry.
• Meanwhile, heat the oil in a large non-stick frying pan over a medium heat. Add the onions and a large pinch of salt and fry for 15 mins, or until the onions are golden and sticky. Add the chillies, mustard seeds, ground coriander, turmeric, cumin and garam masala to the pan and fry for another 2 mins. Tip in the tomato mixture and bring to a gentle simmer, then carefully stir in the potatoes and remaining tomatoes. Season to taste. Gently simmer the Bombay potatoes for a few mins until everything is warmed through, then serve topped with the coriander.