Gunpowder Potatoes

Name: Gunpowder Potatoes
Yield: 10
Ingredients: 100.0g Butter; 400.0ml Semi skimmed milk; 150.0g Egg; 5.0g Caster sugar; 7.0g Baking powder; 250.0g Plain flour; 800.0g New potatoes; 100.0ml Vegetable oil; 2.0g Curry leaves; 100.0g Knorr Professional Patak's Balti Paste 1.1kg; 100.0g Spring onions; 10.0g Coriander; 20.0g Green Chillies; 3.0g Salt; 50.0g Lime

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For the waffles:

Butter 100.0 g
Semi skimmed milk 400.0 ml
Egg 150.0 g
Caster sugar 5.0 g
Baking powder 7.0 g
Plain flour 250.0 g

For the Gunpowder Potatoes:

New potatoes 800.0 g
Vegetable oil 100.0 ml
Curry leaves 2.0 g
Knorr Professional Patak's Balti Paste 1.1kg 100.0 g

Knorr Professional Patak's Balti Paste 1.1kg

Product Specification
Spring onions 100.0 g
Coriander 10.0 g
Green Chillies 20.0 g
Salt 3.0 g
Lime 50.0 g

Main courses

Indian

Pub Food

Contract Catering

Plant Based

Brunch

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Preparation

For the waffles:
- Melt the butter.
- Place the flour, baking powder and sugar into a large bowl.
- Crack the eggs into a jug and beat then pour in the milk and melted butter.
- Whisk until smooth then leave to rest for 5min.
- Preheat waffle maker according to instructions.
- Scoop a ladleful of batter into the centre of each waffle grid; spread to cover. Close lid and cook for 6-8min until crisp and golden.
- Remove to keep warm until needed.
For the Gunpowder Potatoes:
- Boil the potatoes for 12-15 minutes or until just tender then remove from the heat, drain and allow to dry.
- Pour the oil into a saucepan and place on to a medium heat.
- Add the mustard seeds and curry leaves and allow to crackle then add the KNORR Pataks Balti Paste and cook for 2 minutes.
- Add the potatoes and gently crush then remove from the heat and spread out on to an oven tray.
- Brush with oil and grill until for 5 minutes until crispy and brown then remove and place into a bowl.
- Chop the spring onions, and chilli then add to the potatoes toss together and spoon on top of the waffles.
- Garnish with poached eggs and crispy bacon.