Akuri na Patties

Akuri Na Patties

Smashed potatoes stuffed with akuri, dipped in egg and pan fried. It is a yummy side dish of the yester-years. Make the akuri  a tad spicy to add to the full flavour of this Parsi version of a scotch egg. 

Akuri

2 tbsps oil

1 large  finely diced onion

12 green chillies, finely chopped

2 cups fresh coriander, finely chopped

2 large skinned tomatoes, finely chopped

pinch of salt

Heat oil in a pan and fry onions till golden brown. Add in the chillies and tomatoes. Sprinkle this with salt. Saute for 7 minutes and cover. Lower the heat and allow to cook for 20 minutes until it all comes together and the liquid is evaporated.

In a bowl beat together 8 eggs

Add a pinch of salt and a dash of milk.

Pour in the eggs over the cooked vegetables and keep cooking it stirring it constantly on a low flame till it resembles scrambled eggs.

The Potato Mash

1 ½ kg potatoes, boiled peeled, salted and mashed

To Fry

4 eggs beaten

Fine dry bread crumbs or semolina as required

Oil for shallow frying

Wet your hands take a spoonful of the mashed potatoes, flatten and put 2 tsp of akuri in the center. Fold over the edges of the potato over the akuri and shape into a ball.

Flatten and shape into a round patti. Repeat with the remaining akuri and potatoes.

Heat the oil in a skillet and dip each of the patti in beaten egg and then into the breadcrumbs pressing them on. Shallow fry each one turning over only once cooking just until they are beautifully golden brown.

Tips

Add 2 or more eggs if you want the akuri less spicy.

The eggs must be at room temperature to cook evenly.

You can make use  of leftover Akuri if you have any to make this dish.

Prepare and refrigerate for up to a day. Pan fry them when you are ready to serve.

For more delicious recipes from the Parsi Cuisine click

Niloufer's Kitchen : Quick and Easy

Cauliflower & Mixed Vegetable

Cauliflower Gajjar ni Subji | Cauliflower Carrot and Potato Stew

A mixed vegetable stew that is interchangeable with other root vegetables if preferred. Add parsnips, pumpkin, or sweet potatoes if desired, but the main flavour of this recipe comes from the mustard seed and curry patta tarko—a deliciously infused oil that is gently heated. Not to be confused with the traditional Parsi lagun nu Ishtu. Eaten with fresh warm rotlis, this dish is complemented by a lemon and date chutney on page xxx or the delicious tomato chutney on page xxx. 

   Serves 6                             

 

In a pan heat……

3 tbsp of oil

Fry till light brown, 2 medium sized finely chopped onions

 

Add to this pan and cook for a minute, constantly stirring,

2 sprigs of curry leaves

1 tsp mustard seeds

1 ½ tsp garlic 

1 ½ tsp tsp ginger

3 green chillies

1 ½ tsp cumin powder

¼ tsp turmeric powder

1 tsp red chillie powder

1 tsp salt

pinch of brown sugar

 

Add in and mix well, cover and cook till almost done

3 medium finely cut tomatoes

2 medium potatoes in cubes

1 cup water

then add

small florets of 1 small cauliflower head

4 green onions cut into 2 “ pcs

2 carrots in cubes

 

Cook for another 10 minutes after adding a good handful of chopped fresh coriander leaves.

There should be no water remaining and all of the vegetables should be cooked through.

Tips

 Alternatively prepare a tarko seperately in a teaspoon of oil, with the mustard seeds and curry leaves and add it at the end.

Remove the green leaves from the cauliflower head but save the hard base since it contains more healthy nutrients than the remainder of the veggie.

Cut it into smaller pieces to ensure consistent cooking. Maintain the crispness of the cauliflower. This preserves both the flavour and the nutrition. 

A cupful of fresh green peas will add sweetness and colour to this recipe. 

To make it creamy, substitute 1 cup of light coconut milk for the water. 

If you don't like it spicy, cut the chillies in half.

      

For more recipes from the Parsi Food repertoire read my cookbooks
The Art of Parsi Cooking; reviving an ancient cuisine and The World of Parsi Cooking Food Across Borders.

Photo credit Niloufer Mavalvala