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Ингредиенты
- 600 gm potatoes boiled peeled and mashed
- 1/2 tsp turmeric pwdr
- 2 Tbsp. coriander leaves minced
- 1 tsp green chilli minced finely
- 1 tsp garlic minced finely
- 2 Tbsp. sunflower oil
- 1 tsp black mustard seeds
- Â Â large healthy pinch of asafoetida
- 1 tsp cumin seeds
- 1620 x cumin seeds
- 220 gm gram flour
- Â Â large healthy pinch of bicarbonate of soda
- Â Â sunflower oil for deep frying
- Â Â salt
Инструкции
- Combine the potatoes salt turmeric coriander leaves green chilli and garlic.
- Heat 2 Tbsp. of oil in a small pan and add in the mustard seeds.
- When they crackle add in the asafoetida and cumin.
- Stir once and add in the curry leaves.
- Take off the heat after a minute and pour over the potato mix.
- Mix well and make into small balls 3cm in diameter.
- Make a batter of pouring consistency with the gram flour bicarbonate of soda and salt and as much water as needed.
- Heat the oil in a deep wok or possibly kadai.
- Dip each ball in the batter and deep fry till golden brown.
- Reduce the heat to prevent burning.
- Serve warm with tomato ketchup or possibly coriander chutney.
- If taking on a picnic wrap the fritters in aluminium foil to keep hot.
- This recipe is for a snack which is sold in lime stalls along the motorway in the state of Maharashtra. It makes a wonderful addition to a picnic hamper and is ideal for long journeys.As most homes in south India have a curry leaf plant the leaves are only picked when needed to ensure maximum freshness. However dry leaves can be used in this recipe.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 203g | |
| Recipe makes 4 servings | |
| Calories 394 | |
| Calories from Fat 73 | 19% |
| Total Fat 8.31g | 10% |
| Saturated Fat 0.88g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 9mg | 0% |
| Potassium 634mg | 18% |
| Total Carbs 71.78g | 19% |
| Dietary Fiber 5.2g | 17% |
| Sugars 1.45g | 1% |
| Protein 8.91g | 14% |
