- preparation 15 minutes
- cooking 40 minutes
- difficulty Easy level
Ingredients
- ½ tsp brown mustard seed
- ½ tsp turmeric
- ¾ tsp salt
- 1 tsp caster sugar
- 2 green chillies, finely chopped
- 550 g potato, peeled, boiled and roughly chopped
- 1 handful coriander leaves, chopped
Batter
- ¼ tsp cumin powder
- ¼ tsp baking powder
- 150 g chickpea flour
- vegetable oil, for frying
Instructions
In a large pan heat a little oil and add the mustard seed, turmeric, salt and chilli, cook for about 2–3 minutes. Add the potatoes and mash as you mix.
Mix in the coriander, remove from the heat and cool.
Once the mix is cool roll into about 10–14 balls.
In a bowl sift the flour with the cumin and baking powder, season with a little salt.
Add 1 teaspoon of olive oil and 130 ml of cold water to form a batter.
Heat the oil to 190°C/375°F.
Dip the potato balls into the batter mix and drop into the oil and fry until golden brown.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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