Food & Wine

Issue: July 2014


  • hi recipe

Recipe Courtesy:  Chef Himanshu Saini, Masala Library by Jiggs Kalra, Mumbai


For the pine nut pattice:

400gm potatoes    
20gm turmeric powder
20gm degi chilli powder
20gm cumin seeds (crushed)
20gm garam masala
20gm coriander roots
40gm pine nuts
100gm bread crumbs
100gm tempura batter
40gm cornflour

For the ragda hummus: 

100gm white chickpea
20gm turmeric powder
40gm tomatoes
20gm yellow chillies
12gm green chillies
12gm coriander
20gm lemon juice
20gm chat masala
20gm salt

To finish:

100gm sweet yoghurt
80gm mint chutney
80gm saunth chutney
80gm aloo bhujia
80gm pomegranate
80gm young cress


For the pine nut pattice:

• Boil the potatoes and grate them.
• Add the coriander roots, garam masala, cumin powder, turmeric powder, degi chilli powder and salt.
• Bind with bread crumbs and finish with pine nuts.
• Dip the pattice in the tempura batter, dust with cornflour and deep fry.

For the ragda hummus:

• Mix the chickpea, turmeric powder, tomatoes, yellow chillies, green chillies, coriander and lemon juice.
• Add in crumbled feta and finish with chat masala and salt.

To finish:
• Layer the pine nut pattice, ragda hummus and all the finishing ingredients together on a plate.


Read more in the July 2014 issue of Hi! BLITZ – the no.1 Lifestyle magazine.

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This article first appeared in July 2014 issue of Hi! BLITZ magazine

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July 2014