Andhra-style Spicy Salbute

Ingredients

In this Andhra-style adaptation of Salbute, we infuse the dish with the bold and spicy flavors of Andhra cuisine. The traditional Mexican ingredients are replaced with Andhra spices such as red chili powder, turmeric, and mustard seeds. The filling is enhanced with the addition of tamarind chutney, which adds a tangy twist to the dish. The use of yogurt raita as a side complements the spiciness and adds a refreshing element to the overall flavor profile. We alse have the original recipe for Salbute, so you can check it out.

• For the bread: For the bread:
• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• Water, as needed Water, as needed
• Oil, for deep frying Oil, for deep frying
• For the filling: For the filling:
• 2 medium potatoes, boiled and mashed 2 medium potatoes, boiled and mashed
• 1 onion, finely chopped 1 onion, finely chopped
• 1 tomato, finely chopped 1 tomato, finely chopped
• 2 green chilies, finely chopped 2 green chilies, finely chopped
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1/2 teaspoon mustard seeds 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds 1/2 teaspoon cumin seeds
• 1 tablespoon oil 1 tablespoon oil
• Salt, to taste Salt, to taste
• For the tamarind chutney: For the tamarind chutney:
• 1/4 cup tamarind pulp 1/4 cup tamarind pulp
• 2 tablespoons jaggery or brown sugar 2 tablespoons jaggery or brown sugar
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• 1/4 teaspoon cumin powder 1/4 teaspoon cumin powder
• Salt, to taste Salt, to taste
• For garnish: For garnish:
• Fresh coriander leaves, chopped Fresh coriander leaves, chopped
• For serving: For serving:
• Yogurt raita Yogurt raita

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 10g, 1g
• Carbohydrates (total, sugars): 60g, 5g
• Protein: 8g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a mixing bowl, combine the all-purpose flour, baking powder, and salt for the bread. Gradually add water and knead until a soft dough is formed. Cover the dough and let it rest for 30 minutes.
2. 2.
   Meanwhile, heat oil in a pan and add mustard seeds and cumin seeds. Once they splutter, add chopped onions and green chilies. Sauté until the onions turn golden brown.
3. 3.
   Add turmeric powder, red chili powder, and salt to the pan. Mix well and cook for a minute.
4. 4.
   Add the mashed potatoes and chopped tomatoes to the pan. Stir everything together and cook for another 2-3 minutes. Remove from heat and set aside.
5. 5.
   In a separate bowl, prepare the tamarind chutney by mixing tamarind pulp, jaggery or brown sugar, red chili powder, cumin powder, and salt. Adjust the sweetness and spiciness according to your taste.
6. 6.
   Divide the rested dough into small balls. Roll out each ball into a thin disc.
7. 7.
   Heat oil in a deep pan for frying. Once the oil is hot, carefully slide in the rolled-out dough discs one by one. Fry until they turn golden brown and crispy. Remove from oil and drain excess oil on a paper towel.
8. 8.
   To assemble, place a fried bread disc on a serving plate. Spread a generous amount of the potato filling on top. Drizzle some tamarind chutney over the filling. Garnish with fresh coriander leaves.
9. 9.
   Serve the Andhra-style Spicy Salbute with a side of yogurt raita.

Treat your ingredients with care...

• Potatoes — Make sure to boil the potatoes until they are soft and easily mashable. This will ensure a smooth and creamy texture for the filling.
• Tamarind pulp — Soak the tamarind in warm water for a few minutes to soften it before extracting the pulp. Strain the pulp to remove any seeds or fibers.

Tips & Tricks

• For an extra kick of spiciness, add a pinch of Andhra chili powder or crushed red chili flakes to the potato filling.
• You can customize the level of tanginess in the tamarind chutney by adjusting the amount of jaggery or brown sugar.
• If you prefer a healthier alternative, you can bake the bread discs instead of deep frying them. Brush them with a little oil and bake at 180°C (350°F) until crispy.

Serving advice

Serve the Andhra-style Spicy Salbute as a delicious appetizer or snack. It can also be enjoyed as a light lunch or dinner option. Accompany it with a side of yogurt raita to balance the spiciness.

Presentation advice

Arrange the Andhra-style Spicy Salbute on a platter, garnished with fresh coriander leaves. Drizzle some additional tamarind chutney on top for an attractive presentation. Serve the yogurt raita in a separate bowl alongside the dish.