Turkey Pine-nut Potli Recipe

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.

Ingredients

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Turkey-pine nut potli

1 potato, peeled
1 tbsp of oil
1 tsp cumin seeds
1 tsp root ginger, chopped
1/2 tsp garlic, chopped
1 tsp green chillies, chopped
1/4 tsp turmeric powder
1/2 tsp red chilli powder
1 tsp tomato purée
160g of cooked turkey breast, finely diced
1 pinch of garam masala
2 tbsp of pine nuts, roasted
1 tbsp of fresh coriander, chopped
4 spring onion greens
4 spring roll sheets, 7.5 x 7.5cm
1000ml of oil, to deep fry
1 tbsp of black onion seeds, to garnish
salt

Beetroot mayonnaise

1 large beetroot
1/4 tsp fennel seeds
1/2 tsp root ginger, chopped
1/2 tsp garlic, chopped
1/4 tsp green chillies, chopped
2 tbsp of mayonnaise
salt

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To make the turkey-pine nut potli cook the potato in boiling salted water until tender, drain and mash

1 potato, peeled
salt

Heat the oil, add the cumin seeds, as they splutter add the ginger, garlic and green chilli

1 tbsp of oil
1 tsp cumin seeds
1 tsp root ginger, chopped
1/2 tsp garlic, chopped
1 tsp green chillies, chopped

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

160g of cooked turkey breast, diced finely
salt
1 pinch of garam masala
2 tbsp of pine nuts, roasted

Add the chopped coriander leaves and mix well

1 tbsp of fresh coriander, chopped

Blanch the spring onion greens in boiling water for 30 seconds and refresh in cold water. Drain

4 spring onion greens

Spoon the turkey mixture onto the centre of the spring roll sheet

4 spring roll sheets, 7.5 x 7.5cm

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

4 spring onion greens

Remove onto absorbent paper to absorb any excess oil

To make the beetroot mayonnaise cook the beetroot in simmering water until tender, about 40 minutes. Peel when cool enough. Dice

1 large beetroot

Place all the ingredients into a blender and blitz to form a smooth paste

1/4 tsp fennel seeds
1/2 tsp root ginger, chopped
1/2 tsp garlic, chopped
1/4 tsp green chillies, chopped
2 tbsp of mayonnaise
salt

Remove and pass through to a fine sieve to form smooth chutney

To serve spoon the chutney onto a plate, sprinkle black onion seeds and place the turkey potli on the chutney

1 tbsp of black onion seeds

First published in 2015

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Vineet Bhatia

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.

Turkey pine nut potli with beetroot mayonnaise

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