Potato Foldies
Servings
Makes 12
Prep Time
15 Minutes
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Ingredients
- 12 ea 4-inch Naan Rounds
- ¼ cup Ghee or Clarified Butter
- 12 ea Mozzarella Slices
- ¼ cupo Onion, sliced thinly
- 2 Tbsp Curry Powder
- 4 ea Russet Potato, medium
- 1 tsp Coriander, ground
- ½ tsp Garam Masala
- ¼ tsp Chili Powder
- 1 tsp Salt or to taste
- 4 oz Red Onion, pickled
- 4oz Pea Tendrils
- 1 cup Cilantro Chutney
Recipe Preparation
- Wash and boil potatoes with a pinch of salt until soft and tender
- Place potatoes on a lined sheet pan, cover with another sheet liner and sheet pan on top and press down to smash the potatoes flat
- In a non-stick pan on medium heat, with the ghee or butter, fry up the onions till they are golden brown, add all the spices and potato until the spices are fully incorporated and the potatoes have a crisp to the skin.
- Place curried potato in a container to cool
- Once cooled, divide the curried potato into 12 portions
- Prepare each naan with mozzarella cheese then a portion of curried potato on top
- In a non-stick pan on medium heat, with the ghee or butter, place the naan and grill each one until the naan warms up for you to be able to fold over itself. brown each side until the naan is golden and crispy.
- Place foldies on the plate and garnish with a drizzle of cilantro chutney topped with the pickled red onions and pea tendril
