Spiced Bombay Beef Patty

Prep time: 10 minutes
Cooking time: 10 minutes
Serves: 4

A take on the infamous Indian street food patty, this reworked recipe combines juicy mushrooms and beef with an array of curry spices, chilies and potatoes for a wonderfully hearty recipe.


For the patty

  • 200g closed cup mushrooms
  • 150g beef mince
  • 75g mashed potato (ready-made/leftover is useful here)
  • 2 tbsp medium curry powder
  • 4 tbsp coriander leaves
  • 2 green chillies
  • Groundnut or rapeseed oil to cook

For the batter

  • 100g chickpea (gram) flour (use plain flour if can’t get hold of gram flour)
  • 150 ml water

For the sauce

  • 4 tbsp tamarind extract (use natural yoghurt if you prefer)
  • 4 tbsp coriander leaves
  • 1 green chilli
  • 2 cloves of garlic, peeled

To serve

  • 4 soft white buns
  • Chilli powder


  1. Blitz the mushrooms in a food processor, or dice finely by hand, then cook in a saucepan on a medium high heat until the liquid has evaporated. Add the beef mince and cook for 10 minutes
  2. Mix with the potato, spices and chilli then form into 4 patties
  3. Make the batter by mixing the chickpea flour and water until smooth
  4. Heat a sauté pan with a little oil and carefully dip each patty in the batter before gently laying in the pan. Cook for a few minutes on each side until golden. Remove to a plate with kitchen paper
  5. Blitz the sauce ingredients together in a mini food processor and put in a bowl (you can also finely chop the herbs, chilli and garlic together and stir into the tamarind)
  6. Serve each patty in a bun with a little sauce and a sprinkle of chilli powder

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