Turkey pine nut potli with beetroot mayonnaise

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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.

First published in 2015




Turkey-pine nut potli

Beetroot mayonnaise


To make the turkey-pine nut potli cook the potato in boiling salted water until tender, drain and mash
Heat the oil, add the cumin seeds, as they splutter add the ginger, garlic and green chilli
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
Add the chopped coriander leaves and mix well
Blanch the spring onion greens in boiling water for 30 seconds and refresh in cold water. Drain
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
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
Place all the ingredients into a blender and blitz to form a smooth paste
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
First published in 2015

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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