📝 About This Recipe
This dish reimagines the beloved Indian street snack as a sophisticated architectural masterpiece, layering the earthy comfort of spiced potatoes with the delicate crunch of pastry shards. By transforming the traditional mint chutney into molecular 'pearls' and the filling into a refined pavé, we elevate humble ingredients to the heights of Progressive Indian Fine Dining. It is a sensory journey that balances the warmth of cumin and coriander with the refreshing burst of herbal acidity.
🥗 Ingredients
The Potato Pavé
- 3 large Russet Potatoes (peeled and sliced paper-thin on a mandoline)
- 1/4 cup Ghee (melted)
- 1 teaspoon Toasted Cumin Powder
- 1/2 teaspoon Amchur (Dried Mango Powder) (for tanginess)
The Pastry Shards
- 1 cup All-Purpose Flour
- 1/2 teaspoon Ajwain (Carom Seeds) (bruised in a mortar and pestle)
- 2 tablespoons Chilled Butter (cubed)
Mint Chutney Pearls (Spherification)
- 1 cup Fresh Mint and Cilantro Chutney (strained through a fine mesh sieve)
- 2 grams Sodium Alginate
- 5 grams Calcium Lactate
- 2 cups Distilled Water (for the calcium bath)
The Embellishments
- 1/2 cup Green Pea Purée (passed through a chinois for smoothness)
- 2 tablespoons Tamarind Reduction (thick and syrupy)
- 1 handful Micro-Cilantro (for garnish)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Line a small rectangular baking dish with parchment paper, leaving an overhang on the sides.
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2
In a bowl, toss the thinly sliced potatoes with melted ghee, cumin powder, amchur, and salt. Layer them one by one into the baking dish, pressing down firmly between layers to create a compact block.
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3
Cover the potatoes with parchment and bake for 40 minutes. Once soft, place a weight on top of the potatoes and refrigerate for at least 4 hours (or overnight) to set the pavé.
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4
Prepare the pastry by rubbing the chilled butter into the flour and ajwain seeds until it resembles breadcrumbs. Add ice-cold water a tablespoon at a time until a stiff dough forms.
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5
Roll the pastry dough as thin as possible (nearly translucent) and bake at 375°F for 8-10 minutes until golden brown. Break into artistic, irregular shards once cooled.
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6
For the pearls: Blend the sodium alginate into the strained mint chutney using an immersion blender. Let it rest for 30 minutes to allow air bubbles to escape.
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7
Dissolve the calcium lactate in the distilled water to create the setting bath. Using a syringe or dropper, carefully drop the chutney mixture into the bath to form small spheres.
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8
Let the pearls sit in the bath for 1 minute, then gently remove with a slotted spoon and rinse in a clean water bath.
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9
Remove the potato pavé from the fridge and slice into precise 1x3 inch rectangles. Sear the sides in a hot pan with a touch of ghee until crispy and golden.
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10
Warm the pea purée and place three distinct dots on a matte black or slate plate. Use a spoon to 'swoosh' one of the dots for a modern aesthetic.
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11
Place the seared potato pavé in the center. Lean 2-3 pastry shards against the potato to create height and geometric interest.
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12
Carefully arrange 5-7 mint chutney pearls around the plate. Dot the spaces with the tamarind reduction and garnish with micro-cilantro and edible flowers.
💡 Chef's Tips
Ensure the potato slices are paper-thin; a mandoline is essential for the pavé's structural integrity. When making the pearls, if the chutney is too thick, thin it slightly with water so it drops easily from the syringe. Pressing the potato pavé with a heavy weight while cooling is the secret to achieving those beautiful, visible layers. Don't skip the ajwain in the pastry; it provides the signature 'samosa' aroma that triggers nostalgia. If you don't have spherification chemicals, you can serve the chutney as a vibrant 'fluid gel' by thickening it with a touch of agar-agar.
🍽️ Serving Suggestions
Pair this dish with a crisp, dry Riesling to cut through the richness of the ghee. A chilled glass of sparkling Rosé also complements the mint and tamarind notes beautifully. Serve as a standalone starter for a multi-course tasting menu. Accompany with a side of lightly pickled radish to add a bright, crunchy contrast.