Directions
- 1Peel, boil and mash 4 medium potatoes.
- 2Finely dice 2 green chillis, mince 5 cloves of garlic and slice 10 curry leaves.
- 3Finely slice 1/4 bunch of coriander leaves.
- 4Heat 2 tbsp of grapeseed oil in a pan and toast 1 tsp of mustard seeds for 2 minutes.
- 5Add the chilli, garlic, coriander, turmeric and a pinch of salt; cook for 4 minutes.
- 6Add the mashed potato and mix well; set aside to cool.
- 7Mix 200g of besan flour with a pinch of salt and add water until it reaches a creamy consistency.
- 8Roll the potato mixture into balls and dip them in the batter.
- 9Deep fry the balls until golden brown and place them on a paper towel to drain the excess oil.
- 10Serve the fried potato balls on soft white rolls with chutneys.
Ingredients
- 4 medium potatoes
- 2 green chillis
- 5 cloves garlic
- 10 curry leaves
- 0.25 bunch coriander leaves
- 2 tbsp grapeseed oil
- 1 tsp mustard seeds
- 0.5 tsp turmeric powder
- 200 g besan flour
- 0 oil
- 0 soft white rolls
- 1 green chilli
- 0.25 bunch coriander leaves
- 0.25 bunch mint
- 2 cloves garlic
- 1 lemon juice
- 1 tsp cumin seeds
- 1 cup fried batter bits
- 1 tsp chilli powder
- 3 cloves garlic
- 0 salt
Equipment
potknifepeelersmall bowlblenderwhiskfood processorsmall frying panlarge frying pan
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