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.

Makes
12

Preparation

30min

Cooking

30min

Skill level

Mid
By
Average: 3.9 (11 votes)
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Ingredients

  • 250 g potato, chopped
  • 50 g fresh breadcrumbs
  • 2 tbsp corn flour
  • 1 tsp vegetable oil, plus extra to deep fry
  • salt
  • 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

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.

Instructions

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