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Home Food and Drink

How To Make… Coriander & Poppy Seed Fritters

With the success of Shrimoyee Chakraborty’s first restaurant, Calcutta Street, in Fitzrovia – a second branch launched in Brixton last month. With a completely different atmosphere to the original, the new south London space in heavily inspired by Calcutta’s Park Street, a lively neighbourhood not too dissimilar from Brixton. Serving a menu similar to the […]

Jon Hatchman by Jon Hatchman
2017-07-17 12:00
in Food and Drink, Recipes
TLE

Calcutta St Coriander Poppy Seed Fritters

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With the success of Shrimoyee Chakraborty’s first restaurant, Calcutta Street, in Fitzrovia – a second branch launched in Brixton last month. With a completely different atmosphere to the original, the new south London space in heavily inspired by Calcutta’s Park Street, a lively neighbourhood not too dissimilar from Brixton.

Jump to Recipe Print Recipe

Serving a menu similar to the Fitzrovia site, the new space has a prominent focus on street food and home cooking-inspired dishes, plus smaller plates at a lower price point than in the West End. These classic Bengali coriander and poppy seed fritters, for instance, are simple but packed with flavour. They’re also relatively simple to recreate at home, following the recipe below.

Ingredients

Coriander, 50g

Poppy seeds, 30g

Mustard oil, 1 tsp

Gram flour, 1 Tbsp

Dry mango powder, ½ tsp

Lemon, juice of one

Green chillies, to taste

Oil, for frying

Salt

To Serve

Coriander

Mint chutney

Method

Roughly chop some coriander.

Soak the poppy seeds in some water.

Take a big bowl, mix the coriander, poppy seeds, mustard oil, gram flour, dry mango powder, lemon juice, freshly chopped green chillies and salt together.

Now make some small flat balls of this mix. Drizzle some oil in a pan and then shallow fry both sides and serve it hot with some coriander and mint chutney.

Further information on Calcutta Street can be found at calcuttastreet.com.

 

TLE

Coriander & Poppy Seed Fritters

These classic Bengali coriander and poppy seed fritters, for instance, are simple but packed with flavour. 
Print Recipe Pin Recipe
Course: Side Dish
Cuisine: Indian
Keyword: Fast Food
Author: Jon Hatchman

Ingredients

  • 50 g Coriander
  • 30 g Poppy seeds
  • 1 tsp Mustard oil
  • 1 tbsp Gram flour
  • ½ tsp Dry mango powder
  • Lemon juice of one
  • Green chillies to taste
  • Oil, for frying
  • Salt
  • Coriander
  • Mint chutney

Instructions

  • Roughly chop some coriander.
  • Soak the poppy seeds in some water.
  • Take a big bowl, mix the coriander, poppy seeds, mustard oil, gram flour, dry mango powder, lemon juice, freshly chopped green chillies and salt together.
  • Now make some small flat balls of this mix. Drizzle some oil in a pan and then shallow fry both sides and serve it hot with some coriander and mint chutney.
Tried this recipe?Let us know how it was!
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