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Buffwada recipe
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- Cuisine: Indian
- Prep Time: 15 min(s)
- Cook Time: 30 min(s)
- Serves 4-6
Sydney chef Milan Mehta began his career working in five-star hotels in Ahmedabad in the western Indian state of Gujarat. Here, he presents recipes which reveal the surprising, unique flavours of Gujarati cuisine.
Buffwada is a savoury snack, which can also be used when fasting. It falls under the food category that Gujaratis are famous for, farsan.
Ingredients
250g potatoes50g breadcrumbs
2 tbsp cornflour
Oil, for frying
1 tbsp peanuts, skins removed
25g sesame seeds
25g shredded coconut
15g black raisins
1 tsp crushed ginger
1 tsp crushed chillies
1tbsp coriander
1 tsp powdered sugar
½ cup lemon (juice)
Preparation
Cook the potatoes in a saucepan of boiling water. Drain and set aside to cool.Peel and grate the potatoes into a bowl. Add the breadcrumbs, cornflour and 1 teaspoon of the oil, and mix. Set aside.
Grind the peanuts and transfer to a bowl. Add the sesame seeds, coconut and black raisins. Mix well. Add the crushed ginger, chilli, coriander and lemon juice. Mix it well to bind it together and make small marble-sized balls.
Flatten the potato mixture on the palm of your hand. Place 1 marble-sized ball in the centre. Roll the potato mixture back into a ball.
Heat oil in a deep frypan over high heat.
Deep-fry the potato dumplings, in batches, until golden brown. Serve hot with green chutney or your choice of sauce.
If you enjoyed this Buffwada recipe then browse more Indian recipes, appetiser recipes, vegetarian recipes, easy recipes, prepare ingredients in advance recipes and our most popular hainanese chicken rice recipe.
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