2 tb Ghee
1 tb Mustard - black seeds
3 Onions; chop fine
1 Ginger root, 5 cm; grated
3 cl Garlic; crushed
1 ts Turmeric - ground
4 Chillies, red, seed/mince
6 md Potatoes; cook/mash
1 c Cilantro leaves; chopped
Salt
Black pepper; ground fresh
BATTER:
3 c Flour - besan
3 ts Asafoetida
Salt to taste
1/2 c Vegetable oil
Heat the ghee in a frying pan and stir-fry the mustard seeds until
they begin to pop. Add the onions, ginger and garlic and cook,
stirring, for a few minutes, then add the turmeric and chillies
and cook for a few minutes more. Transfer to a mixing bowl with
the mashed potato and chopped coriander. Season with salt and
pepper, mix well, roll into golf ball-sized balls and set aside.
To make the batter; Combine the besan, asafoetida and salt in a
bowl. Add the oil and just enough water to make a thick batter of
pouring consistency.
Heat the oil in a heavy-based saucepan until smoking. Dip the
potato balls in the batter, shake off any excess and gently place
them in the hot oil. Deep-fry until golden, drain on paper towels
and serve with chutney.
From: Street Food From Around The World by: James Mayson
Posted by: Kevin Symons
