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deliciousmagazine.co.uk
Gunpowder's Bengali beetroot croquettes
1 rating · 1hr 0min · servings
These beetroot croquettes from the menu of London and Lisbon restaurant Gunpowder are such a satisfying snack or starter. A tradition in Kolkata, where chef Harneet Baweja grew up, they are incredibly moreish and full of flavour from the chaat masala which is tangy, salty and warm with spices. Harneet says: “The filling is slight sweet, best enjoyed dipped in a tangy mustard or chutney. Indian mustard has a crisp, wasabi-like flavour, which balances the sweet beetroot. Very similar to Dijon…
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Ingredients
Produce
• 1/2 tsp Asafoetida
• 1 kg Beetroot
• 30 g Chilli, green
• 3/4 tbsp Coriander, ground
• 1/2 bunch Coriander
• 1 kg Floury potatoes
• 30 g Ginger, fresh
Baking & Spices
• 50 g Cornflour
• 100 g Plain flour
• 1/2 tbsp Turmeric, ground
Oils & Vinegars
• 2 tbsp Sunflower oil
Nuts & Seeds
• 3/4 tbsp Cumin seeds
Bread & Baked Goods
• 100 g Panko breadcrumbs
Dairy
• 1 Yogurt
Other
• 50g chaat masala (see Know How)
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