Aloo bun chat recipe
 This is Indian street food at its finest – ideal for parties and snacking. 500g/1lb 2oz ready-made mashed potato2 spring onions, finely sliced handful fresh coriander, finely chopped1 tsp chilli powder ½ tsp turmeric 1 tsp coarsely ground, toasted cumin seeds ½ tsp garam masala vegetable oil, for shallow frying3 tbsp plain flour 1 free-range egg, beaten salt 500g/1lb 2oz ready-made mashed potato 2 spring onions, finely sliced handful fresh coriander, finely chopped 1 tsp chilli powder ½ tsp turmeric 1 tsp coarsely ground, toasted cumin seeds ½ tsp garam masala vegetable oil, for shallow frying 3 tbsp plain flour 1 free-range egg, beaten salt 125g/4½oz raw cashew nuts, soaked in water for 30 minutes and drained125g/4½oz golden sultanas, soaked in water for 30 minutes and drained60g/2¼oz fresh coriander1 small green chilli, roughly chopped75ml/2½fl oz lemon juice 125g/4½oz raw cashew nuts, soaked in water for 30 minutes and drained 125g/4½oz golden sultanas, soaked in water for 30 minutes and drained 60g/2¼oz fresh coriander 1 small green chilli, roughly chopped 75ml/2½fl oz lemon juice 4 soft white bread or brioche rolls, split4 tbsp tamarind chutney 1 tbsp mayonnaise 4 soft white bread or brioche rolls, split 4 tbsp tamarind chutney 1 tbsp mayonnaise Method To make the aloo bun chat, combine the mashed potato, spring onions, coriander, chilli powder, turmeric, cumin seeds and garam masala in a bowl and season with salt. Shape into four equal-sized thick patties, the same circumference as the bread rolls. Chill in the fridge until ready to use. Pour the vegetable oil to a depth of 1.5cm/¾in in a large frying pan and place over a medium heat for around 5 minutes. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Place the flour and egg in two shallow bowls and season the flour well with salt. Dip the potato patties in the flour until completely coated, then dip in the egg, followed by a final dip back in the flour. Carefully place the patties in the hot oil and fry for 2 minutes on each side, or until a deep golden colour. Try to move them as little as possible and handle carefully with a metal palette knife or slotted spoon. Transfer to drain on a plate lined with kitchen paper. To make the green chutney, place all of the ingredients in a food processor and blitz to as smooth a consistency as possible with a few splashes of warm water. Season with salt. To serve, toast the rolls lightly on a griddle or non-stick frying pan. Rub a tablespoon of the tamarind chutney inside the lid of each and a tablespoon of the green chutney on the base of each. Place a potato patty on the base of each roll and top with the mayonnaise. Then add the lid of the rolls and serve immediately with extra chutney on the side. To make the aloo bun chat, combine the mashed potato, spring onions, coriander, chilli powder, turmeric, cumin seeds and garam masala in a bowl and season with salt. Shape into four equal-sized thick patties, the same circumference as the bread rolls. Chill in the fridge until ready to use. To make the aloo bun chat, combine the mashed potato, spring onions, coriander, chilli powder, turmeric, cumin seeds and garam masala in a bowl and season with salt. Shape into four equal-sized thick patties, the same circumference as the bread rolls. Chill in the fridge until ready to use. Pour the vegetable oil to a depth of 1.5cm/¾in in a large frying pan and place over a medium heat for around 5 minutes. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Place the flour and egg in two shallow bowls and season the flour well with salt. Dip the potato patties in the flour until completely coated, then dip in the egg, followed by a final dip back in the flour. Carefully place the patties in the hot oil and fry for 2 minutes on each side, or until a deep golden colour. Try to move them as little as possible and handle carefully with a metal palette knife or slotted spoon. Transfer to drain on a plate lined with kitchen paper. Pour the vegetable oil to a depth of 1.5cm/¾in in a large frying pan and place over a medium heat for around 5 minutes. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Place the flour and egg in two shallow bowls and season the flour well with salt. Dip the potato patties in the flour until completely coated, then dip in the egg, followed by a final dip back in the flour. Carefully place the patties in the hot oil and fry for 2 minutes on each side, or until a deep golden colour. Try to move them as little as possible and handle carefully with a metal palette knife or slotted spoon. Transfer to drain on a plate lined with kitchen paper. To make the green chutney, place all of the ingredients in a food processor and blitz to as smooth a consistency as possible with a few splashes of warm water. Season with salt. To make the green chutney, place all of the ingredients in a food processor and blitz to as smooth a consistency as possible with a few splashes of warm water. Season with salt. To serve, toast the rolls lightly on a griddle or non-stick frying pan. Rub a tablespoon of the tamarind chutney inside the lid of each and a tablespoon of the green chutney on the base of each. Place a potato patty on the base of each roll and top with the mayonnaise. Then add the lid of the rolls and serve immediately with extra chutney on the side. To serve, toast the rolls lightly on a griddle or non-stick frying pan. Rub a tablespoon of the tamarind chutney inside the lid of each and a tablespoon of the green chutney on the base of each. Place a potato patty on the base of each roll and top with the mayonnaise. Then add the lid of the rolls and serve immediately with extra chutney on the side. Recipe tips Any leftover chutney will keep for around 3–5 days in the fridge in an airtight, sterilised jar.