Crab Bonda, Chilli Tamarind Chutney, Apple Kimchi Salad and Charred Corn

Atul Kochhar's Crab Bonda, Chilli Tamarind Chutney, Apple Kimchi Salad and Charred Corn! This is an Indian street food where the crab is combined with potato herbs and spices to create a type of fritter. Atul has served it with an amazing chutney and a beautiful salad!

Ingredients

Picked crab meat x 400g
Boiled Grated potato x 300g
Mustard seeds x 20g
Curry leaves x 2 sprigs
Turmeric x 1 tsp
Chopped ginger x 1 tsp
Chopped chilli x 1 tsp
Coriander powder x 1 tsp
Lemon juice x 30 ml
Panko crumb x 250g
Cornflour water (4 tbsp cornflour + 200 ml water)
Oil for frying
Salt

Chilli Tamarind Chutney

Tamarind pulp – 500g
Jaggery – 50g jaggery
Ginger powder – 1 tbsp
Fennel powder – 1 tbsp
Pinch of black salt
Cardamom powder – 1 tsp
Kashmiri chilli powder – 2 tsp
Roasted cumin powder – ½ tsp
Chilli flakes – 1 tsp

Apple Kimchi Salad

Kimchi – 100 g
Red apple diced – 1 pc
Chilli tamarind chutney

Charred Corn Kernels

Sweetcorn kernels -100g

Method

Print Recipe

Crab Bonda

In a pan, heat oil and add mustard seeds, fry till the crackling stops and add curry leaves.
To this tempering, add ginger, chilli and saute for a minute.
Add turmeric and coriander powder and cook for a minute.
In a mixing bowl combine the crab meat, boiled potato and tempering, season with salt and lemon juice.
Make 8-10 balls out of this mixture and chill in the fridge for an hour till firm.
Dip each ball individually into the slurry and coat in panko crumbs.
Fry at 170 degrees for 1-2 minutes till golden brown.

Chilli Tamarind Chutney

In a pan bring tamarind pulp to a boil
Mix all dry ingredients with 100 ml water and whisk into tamarind pulp to avoid lumps.
Add jaggery and cook for 30-40 minutes on low heat till reduced.
Cool down and add chilli flakes.

Apple Kimchi Salad

In a mixing bowl add chopped kimchi and red apple, dress with chilli tamarind chutney.

Charred Corn

In a frying pan, dry roast corn kernels till charred.

TO ASSEMBLE-

Place apple salad on the bottom, top with corn kernels.

Place crab bonda on top and dress with chilli tamarind chutney.