Streetwise a series on street food… savory potato and pea pancake with a cherry chutney…

Having never been to India, I will be honest, this recipe is all part of a daydreamy experience of what I imagine Indian street food to be like. I pieced together bits of stories from family and friends and my mind’s images from Shantaram, by Gregory David Roberts, to create a savory chaat experience. Chaat is the generic word for small savory dishes usually served roadside. These pancakes are a nod to aloo chaat, a potato street-cart dish usually found in the north of India.  I made an easy cherry chutney, but really you can use any preserves you have. You can also serve this dish with my mint chutney if you would like a little heat, https://foodfilosofi.wordpress.com/2010/10/26/vegetable-biryani/.

This whole dish just fell out of the refrigerator and pantry. Tubers and peas are always winter staples and the chutney is a “use what you have” accoutrement. The warm, earthy spices are not overpowering but you immediately recognize India in there.

savory potato and pea pancake with a cherry chutney…

pancakes:

4 Yukon Gold potatoes, peeled and shredded

1 yellow onion, shredded

½ cup peas

2 eggs

2 tbs flour

1 tsp cumin

½ tsp ground coriander

½ tsp turmeric

large pinch of salt

1 tbs oil

1 tbs butter (or ghee if you are fancy)

chutney:

2 heaping tbs cherry preserves

1 tbs rice vinegar

¼ cup roughly chopped red onion + 2 tbs extra

pinch of salt

½ tsp ground fresh ginger

small pinch of allspice

Prepare chutney in advance.  In a small pot, over medium-low heat, add ¼ cup chopped red onion, vinegar, preserves, ginger, allspice, and salt.  Cook until the onions soften. Remove from heat. Then purée in food processor or blender.  Pulse extra 2 tbs of onion in processor until coarsely shredded, or chop finely, then add to chutney, raw.


Place shredded potatoes and onion in a salad spinner or strain by hand in a hand towel, making sure to get out as much water as possible. Set aside. In a large bowl, beat together eggs, flour, spices, and salt.  Whisk until well incorporated. Fold in potato/onion mixture, add peas.  Make sure mixture is evenly coated.  In a heavy pan over medium-high heat, add oil and butter.  Scoop out handful sized portions, place into pan and flatten.  Cook until crispy, 3-4 minutes, then flip and cook for another 2-3 minutes.

Eat together, toast to each other, and share!

 

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2 responses to “Streetwise a series on street food… savory potato and pea pancake with a cherry chutney…

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