Indian Spiced Rostis with Three Chutneys
Cumin seeds, curry powder, and turmeric combine to make delicious Indian spice rostis – a great option for a holiday party!
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.
“We often like to make mini rostis as party canapés and this time we’ve added some Indian inspiration to the mix. Cumin seeds, curry powder, and turmeric combine to make an Indian spice version of our favourite rostis. Serve with a range of chutneys for the perfect party snack. An especially great option if you’re looking to serve something different at your holiday party this year!”
Recipe courtesy of Rachel Demuth, founder of Demuths Cookery School
Photo by Rob Wicks, Eat Pictures
One of the longest running vegetarian cookery schools in the UK, Demuths Cookery School teaches creative modern vegetarian and vegan cookery with award-winning chef Rachel Demuth.