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For a truly Indian inspired dish, this turkey potli recipe from Vineet Bhatia is fantastic to try. The beetroot mayonnaise adds further vibrancy to the plate, adding to a flavourful parcel packed with piquant spices.
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Saute for 3 seconds and add the turmeric powder, red chilli powder and tomato paste, sauté for another 30 seconds and add 2 tablespoon of water. This will help to blend all the ingredients together
Add the diced turkey and mashed potatoes, mix them together and add salt, garam masala powder and pine nuts, fold together gently and remove onto a tray to cool
Spoon the turkey mixture onto the centre of the spring roll sheet
4 spring roll sheets, 7.5 x 7.5cm
8
Pull the ends together towards the centre to form a money bag. Tie with blanched spring onion greens, refrigerate for 15 minutes to firm up the potli and deep fry till golden
While Vineet Bhatia has borrowed from European traditions to plate up his food, the manner and matter of his dishes are unmistakably those of India, handled with immense sophistication and personal panache.
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Turkey pine nut potli with beetroot mayonnaise
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