27th Apr 2021 - 11:22
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Recipe Demonstration
Ingredients
Serves 4
Ingredients
650g potatoes (Maris Piper or similar)
½ tbsp garlic granules
½ tbsp onion powder
2 tbsp extra virgin olive oil
1 medium onion, finely sliced
3 ½ tbsp chickpea flour
125ml water
1/4 tsp Kala namak (optional)
½ tsp sea salt
½ tsp freshly ground black pepper
Preparation method
- Pre-heat the oven to 200°C. Peel and slice the potatoes to the thickness of a fifty pence piece. Mix the sliced potatoes with 1 tbsp of the olive oil, onion powder and garlic granules until evenly coated. Spread the potatoes out in a thin even layer over a large baking tray and cook in the oven for about twenty five minutes - or until just cooked and a few are starting to brown around the edges.
- In the meantime, heat the remaining 1 tbsp olive oil in a heavy based frying pan over a medium heat. add the sliced onions and cook gently for fifteen to twenty minutes, stirring regularly until they are soft and slightly caramelised.
- Whisk the water and chickpea flour, Kala namak (Indian Black Salt) until smooth. Mix the potatoes, onions, chickpea paste and seasoning until thoroughly and evenly combined. Line the oven-proof dish (approx 25cm x 9cm x 4cm completely with baking parchment. Pour the mixture into the dish and spread until even. Place in the oven and bake for twenty minutes.
- Remove from the oven and when cool enough to handle, turn out carefully by upturning onto a plate, and then turn back again onto a chopping board so the golden brown side is uppermost.
- Allow to cool to room temperature before serving or refrigerating. serve at room temperature or slightly warmed.
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Recipe courtesy of
Name
Plant Based World