Batata Bonda by Dakhin in Glasgow

Batata Bonda are small dumplings made from spiced potato and coconut with flavours of ginger and mustard seeds. Dakhin is the first authentic South Indian restaurant in Scotland. Set amidst the centre of Glasgow’s Merchant city district, we offer diners a vast array of speciality dishes from India’s southern region.

Between the Arabian Sea, the Bay of Bengal and the Indian Ocean lies a tropical expanse of endless beaches, mountain ranges and plateaus criss-crossed by a maze of rivers. The region is as diverse as it is breathtaking.

This is South India.

The food is light yet nourishing, subtle yet spicy and the combination of rice, coconut, lentils, and regional spices give South Indian food a distinctive taste easily differentiated from any other region of India. Our highly acclaimed South Indian cuisine is completely gluten-free and that also includes our breads and desserts.

For more information please visit www.dakhin.com.

INGREDIENTS: serves 3/4


500g Potatoes (Boiled & mashed)
60g Desiccated coconut powder
550ml Vegetable oil
10g Mustard seed oil
5g Curry leaves
10g Ginger paste
10g Garlic paste
5g Turmeric powder
20g Red chilli powder
15g Fresh coriander
15g Salt
150g Gram flour
15ml Lemon juice
15g Red chilli powder
15g Paprika powder
15g Salt


METHOD:

1.    To create the masala paste heat 50ml of oil in a pan and add in the mustard seeds. When these begin to crackle, add in the curry leaves, ginger paste and garlic paste. Sauté for 2 minutes on low heat.

2.    Then you add in the coconut powder, turmeric powder, red chilli powder and salt. Mix well and remove from heat.

3.    Add the masala paste to the mashed potato, with the coriander and mix well.

4.    Using the mixture make small balls of 25 to 30 gm each and set aside on a tray.

5.    In a separate bowl mix the gram flour, lemon juice, red chilli powder, paprika powder and salt, to create a smooth batter of medium consistency.

6.    Dip the potato balls in gram flour batter, and deep fry till golden brown and cooked through.

7.    Serve hot.

In association with Taste Communications.

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