Chaat masala potato fritter in a morning roll
These warm, comforting potato fritters are served in a classic Glaswegian morning roll, and then topped with homemade spicy green chilli chutney, and tangy chaat masala and tamarind sauce. The potato fritters are made with Golden Kings potatoes, and inspired by the Scottish chippy classic – but with added spice! This recipe is taken from Sama Sama by Julie Lin (£28, Ebury Press).
Julie says: ‘Once, after a busy shift in the restaurant, when I hadn’t eaten all day and had been on my feet for hours, all I wanted was a roll and fritter. It was one of those cravings that hits maybe once or twice a year, which you just have to satisfy immediately. So, I went to the newsagents to retrieve a Mortons roll (crispy for me). At that time of night, the roll wasn’t quite as fresh, but beggars can’t be choosers. I found some potatoes and began peeling. I fried off the potato slices in a quickly mixed batter and watched the discs turn into crispy flying saucers in the oil. In my larder, I had some chaat masala, a seasoning often used to add saltiness and a punch of flavour. I buttered the roll thickly to sandwich the fritter. Craving chilli heat, I added some Green Chilli Chutney (see below) mixed with mayo, and some sweet tamarind sauce, similar to the traditional brown sauce you find in supermarkets but sweeter and tangier. I savoured this delightful creation with sheer joy. Now, I feel compelled to share this irresistibly delicious snack with the world. The original chippy roll and fritter is divine in itself, but would I even be a Malaysian- Glaswegian girl if I didn’t add some chilli flare? Absolutely not.’
On the green chilli chutney: ‘This green chilli chutney strikes a vibrant chord. It’s a celebration of flavours, where the sharpness of the chilli and the robustness of the herbs meet in a perfect green harmony. It’s an unsung hero when it comes to utilising those leftover herbs that linger in the fridge, transforming them into something that zings with freshness and spice.'
Ingredients
Metric
Imperial
Green chilli chutney
- 2 long green chillies, fresh
- 1 green bird's eye chilli, fresh
- 1 garlic clove, peeled
- 1 bunch of fresh coriander, about 100g
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tbsp of salt
- 2 tbsp of white sugar
- 1 tbsp of malt vinegar
- 2 tbsp of rapeseed oil
For the fritters
- 4 Golden Kings potatoes, peeled
- 250g of plain flour, plus extra for dusting
- 1 tsp baking powder
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 1 medium egg, beaten
- 250ml of milk
- vegetable oil, for deep-frying
- 2 tbsp of chaat masala
- malt vinegar, to taste
To serve
- 4 crispy morning rolls, split and generously buttered
- tamarind sauce
- Green Chilli Chutney (see above) mixed with a few dollops of mayo
Seasoning station (optional)
- lime juice, salt, pepper, tamarind sauce for sweetness
Method
Slice the potatoes lengthways into 5 mm-thick slices. You can adjust the thickness of the potato slices to suit your preference, but I like mine on the chunky side so they have a bit of bite
- 4 Golden Kings potatoes, peeled
Submerge the potato slices in a bowl of cold water to prevent them from browning and to remove any excess starch. I leave them in the water for at least an hour before cooking, but they can also be prepared the day before and left overnight
For the chutney, roughly chop the chillies, garlic and coriander – they need to be small enough to go through your blender
- 2 long green chillies, fresh
- 1 green bird's eye chilli, fresh
- 1 garlic clove, peeled
- 1 bunch of fresh coriander, about 100g
Add all of the ingredients (except the rapeseed oil) to the blender with 300 ml water and blitz until smooth
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tbsp of salt
- 2 tbsp of white sugar
- 1 tbsp of malt vinegar
Once blended, stir the rapeseed oil into the chutney with a metal spoon. Store in an airtight jar in the fridge and consume within a few days
- 2 tbsp of rapeseed oil
In a large mixing bowl, combine the flour, baking powder, salt and pepper. Whisk in the beaten egg, then gradually add the milk, little by little, to form a smooth batter. The consistency should be similar to pancake batter; not too thick but should coat the back of a spoon
- 250g of plain flour, plus extra for dusting
- 1 tsp baking powder
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 1 medium egg, beaten
- 250ml of milk
Make a dusting and dipping station by putting some extra flour in a wide, shallow bowl and the batter in a second bowl right beside it
Once the potatoes have soaked, fill a deep-fat fryer or large, heavy-based saucepan no more than two-thirds full with oil. Heat the oil to 180°C
- vegetable oil, for deep-frying
Meanwhile, line a tray or plate with kitchen paper and keep a spider or slotted spoon to hand
Drain the potato slices and pat them dry with kitchen paper. Lightly dust each slice with some flour by dropping it into the bowl. (The flour will ensure that the batter sticks to the potato.)
Working in batches so that you don’t overcrowd the pan, dip the potato slices into the batter until they are well coated and then carefully lower them into the hot oil. (If there are too many potato slices in the fryer at once, the oil temperature will drop and they won’t go crispy.)
Deep-fry the potatoes for 2–3 minutes on each side or until they are golden and crispy. Transfer the fritters to the lined tray or plate to drain any excess oil. While the potato fritters are hot, dust them with chaat masala and sprinkle over some malt vinegar. (Don’t forget to remove any crispy nubbins left in the pan – sprinkle them with the chaat masala and enjoy as a snack.)
- 2 tbsp of chaat masala
- malt vinegar, to taste
When ready to serve, fill each morning roll with the warm potato fritters and squeeze on some tamarind sauce. Spread some of the green chilli chutney mayo on the top half of the bun for added spice and add whichever seasoning station ingredients you feel like today, to taste
- 4 crispy morning rolls, split and generously buttered
- tamarind sauce
- Green Chilli Chutney (see above) mixed with a few dollops of mayo
- lime juice, salt, pepper, tamarind sauce for sweetness
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