"Om"-azing Indian eats from dining hot spot OM Restaurant: Patiala Cakes

"Om"-azing Indian eats from dining hot spot OM Restaurant: Patiala Cakes
November 12, 2009 12:33 PM

This morning chef Raghavan Iyer gave us a taste of OM, a new restaurant in downtown Minneapolis that features contemporary Indian cuisine.

OM is located at 401 First Avenue North in Minneapolis. For reservations and more information, call 612-338-1510 or visit www.omminneapolis.com.

Patiala Cakes

Makes 12

For shell:

3 medium potatoes (1 pound), boiled, peeled, and mashed

1 teaspoon salt

1/4 teaspoon ground turmeric

5 to 6 slices white bread

1 tablespoon vegetable oil

For filling:

1/2 cup finely chopped onion

3 tablespoons finely chopped fresh cilantro

3 tablespoons finely chopped fresh mint leaves

1 teaspoon salt

6 to 7 fresh Thai, cayenne, or serrano chilies, finely chopped

Vegetable oil for deep-frying

For making shells:

1. In large bowl combine potatoes, salt, and turmeric. Briefly moisten bread slices under running water. Squeeze slices between palms of hands to remove excess water; add to potatoes. Knead potato mixture well to form soft, smooth dough not unlike bread dough. Add 1 tablespoon vegetable oil; knead for additional 1 to 2 minutes.

2. Break up dough into 12 equal portions; shape each portion into a round. Cover with a clean, slightly damp cloth or plastic wrap.

For making filling:

1. In small bowl mix well all ingredients for filling; divide into 12 equal portions.

For assembling and frying kebabs:

1. Grease palms of hands with a little oil. Remove a potato round. Press it between palms of hands to form a patty roughly 1/4-inch thick and 3-inches in diameter. Place 1 portion of filling in center. Gather up corners of potato shell and bring towards center to cover filling. Pinch gathered edges together to seal shut. Gently shape into 1/2-inch thick patty roughly 2-inches in diameter. Repeat with remaining potato rounds and filling.

2. In wok or 3-quart saucepan heat vegetable oil (about 2 to 3-inches deep) on medium heat until thermometer inserted in oil registers 350ºF.

3. Gently slide 6 patties into hot oil and fry 4 to 6 minutes, turning once or twice, until golden brown and crispy. Remove with slotted spoon; drain on paper towels. Repeat with remaining patties.

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