Famous for its snack foods (farsan), these spice-filled potato dumplings are a favourite in the province of Gujarat, north west India. Make your own green chutney from fresh herbs, chilli, lemon juice and salt.
- 250 g potato, chopped
- 50 g fresh breadcrumbs
- 2 tbsp corn flour
- 1 tsp vegetable oil, plus extra to deep fry
- 1 tbsp peanuts
- 25 g (2 tbsp) sesame seeds
- 25 g (⅓ cup) shredded coconut
- 15 g (1½ tbsp) raisins, chopped
- 1 tsp crushed ginger
- 1 tsp finely chopped green chilli
- 1 tbsp chopped coriander
- 1 tsp icing sugar
- 1 tbsp lemon juice
- coriander or mint chutney, to serve
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.
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Place the potatoes in a saucepan of salted, simmering water. Cook for 13–15 minutes until soft. Drain well then return the potatoes to the pan and stir over a low heat for 1–2 minutes to evaporate any residual water. Push the potatoes through a sieve and add the breadcrumbs, corn flour and oil. Season with salt, mix to combine, then roll 1 tablespoon of the mixture into a ball. Repeat with the remaining potato mixture and set aside.
In a mortar and pestle, pound the peanuts into a paste then add the sesame seeds, coconut, raisins, ginger, chilli, coriander and sugar. Pound a few times then add the lemon juice and mix until well combined. Roll 2 teaspoons of the spice mixture into marble-size balls.
Flatten a potato ball in the palm of your hand and place a spiced ball in the centre. Fold the potato around the spice ball and roll to enclose. Repeat with the remaining balls.
Heat 10 cm of oil in a deep sauce pan to 180˚C. Deep-fry potato dumplings for 3–5 minutes until golden brown. Drain on paper towel.
Serve hot with chutney.
Photography by Alan Benson