Bombay Potato Burgers

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  • Complexity: medium
  • 40 minutes
  • 40 minutes
  • 1 hour 20 minutes (+ 30 minutes standing time)
  • Serves: 4
Bombay Potato Burgers

This simple take on an Indian street food called vada pav or Bombay burgers delivers tasty spiced potato burgers with a crispy chickpea crust served in soft rolls with cilantro-mint chutney.

Ingredients

  • Patties:
  • 1 ½ lbs Washington Russet potatoes (about 2 small or 1 large), peeled and cut into 2-inch chunks
  • 2 tbsp coconut oil
  • 2 cloves garlic, minced
  • 1 tbsp minced fresh gingerroot
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp curry powder
  • 1 tsp garam masala
  • 1/4 tsp cayenne pepper
  • 2 tbsp freshly squeezed lime juice
  • 2 tbsp finely chopped fresh cilantro
  • 1 tsp salt, divided
  • 1 tsp black pepper, divided
  • 1 cup chickpea flour
  • 2 tbsp cornstarch
  • 1 tsp baking powder
  • 1/2 tsp ground turmeric
  • Canola oil, for frying
  • Cilantro-Mint Chutney:
  • 1/2 cup finely chopped fresh cilantro
  • 1/2 cup finely chopped fresh mint
  • 1 green onion, finely chopped
  • 1 small jalapeño pepper, seeded and diced
  • 2 tsp minced fresh gingerroot
  • 1/4 cup freshly squeezed lemon juice
  • 1 tbsp canola oil
  • 1/2 tsp ground cumin
  • 1/2 tsp salt
  • Assembly:
  • 4 soft rolls, split
  • 1 cup shredded lettuce
  • 4 thick slices tomato
  • 4 sliced red onion rounds
  • Notes

    Top burger also with dollop of plain Greek yogurt or vegan coconut yogurt for a creamy condiment. These burgers are also delicious with tamarind chutney or mango chutney.  

    Alternatively, make bite-sized potato burgers and serve in slider buns for an appetizer variation.

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    Category

    Appetizer | Main