Indian Spiced Rostis with Three Chutneys

Ingredients

For the rostis

• 1 medium white potato (approx. 200 g), grated
• 1 medium parsnip (approx. 200 g), grated
• 1 large banana shallot or small onion, sliced very thinly
• 1½ teaspoon cumin seeds, toasted
• 2 teaspoon Indian spice mix/curry powder
• ½ teaspoon turmeric
• ½ teaspoon salt
• 2 tablespoon gram flour
• sunflower oil for frying

For the tomato chutney (makes a small bowlful)

• handful of cherry tomatoes
• a few sprigs coriander
• ½ small red chilli, chopped roughly (seeds removed if too hot for your liking)
• squeeze of lemon
• pinch of sugar or squeeze of agave syrup (optional)
• salt to taste

For the coconut chutney (makes a small bowlful)

• 50 g desiccated coconut (soaked in hot water from a just boiled kettle)
• handful of mint
• handful of coriander
• half a mild green chilli
• ½ teaspoon mustard seeds
• pinch of salt
• juice of half a lime

For the green apple, coriander and mint chutney (makes a small bowlful)

• 1 dessert apple, peeled and chopped
• handful of coriander
• handful of mint leaves
• 1 small green chilli
• squeeze of lemon or lime
• pinch of salt

Method

To make the rostis

Mix the potato, parsnip, shallot and ¼ teaspoon salt together, then wrap in a clean tea towel and squeeze out as much liquid as possible.

Place into a bowl and add the remaining ingredients plus the remaining ¼ teaspoon salt, mixing well to combine. Test a teaspoon amount in your hand, squeezing gently to see if it holds together. It shouldn’t feel wet, but slightly sticky from the flour. It is a good idea to cook 1 rosti to check for seasoning before continuing to shape the rest.

Form approx. 18-20 teaspoon amounts into rostis and place onto a large plate.

Heat 1-2 tablespoons sunflower oil in a frying pan over a low heat, and fry gently in batches till golden on both sides. You want the rostis to cook slowly without browning too darkly, but remaining golden and soft yet cooked inside. They will take several minutes on each side, so be patient and keep the heat low. Remove the rosti to a baking tray as they cook, and either reheat just before serving, or store in a plastic container for up to 3 days.

To assemble, arrange the warm rosti on a serving plate, and top with a little of each of the chutneys as prettily as possible.

To make the tomato chutney

Blend the tomatoes, coriander and chilli until nearly smooth. The chutney is nice with a bit of texture.

Add a squeeze of lemon juice and a pinch of salt, adjusting as necessary. If it’s a bit sharp, you can add a pinch of sugar. The chutney is best eaten on the day it’s made but will keep for up to 3 days in the fridge.

To make the coconut chutney

Drain the coconut and put into a blender with herbs, chilli, salt and lime juice.

Blend until smooth.

Heat 1 teaspoon sunflower or coconut oil and carefully toast the mustard seeds until they turn a greyish colour and start to pop in the pan. Remove from the heat and stir into the coconut mix. Taste and adjust the salt and lime if necessary.

To make the green apple, coriander and mint chutney (makes a small bowlful)

Blend all ingredients until smooth. This chutney will be a lovely bright green just as long as you add enough lemon or lime juice.