A savory appetizer from South India. Serve with chutney.
Provided by KitchenBarbarian
Categories Appetizers and Snacks
Time 1h
Yield 8
Number Of Ingredients 15
Steps:
- Cook potatoes in a large microwave-safe bowl in the microwave until soft and cooked through, about 5 minutes. Use a fork or pastry blender to lightly smash potatoes.
- Heat the sesame oil in a skillet over medium-high heat; add cumin seeds and cook until fragrant, stirring occasionally, about 1 minute. Add curry leaves and stir until fragrant; mix in onion, green chile peppers, and ginger paste. Cook until the onions are soft, about 5 minutes. Reduce heat; stir in turmeric and curry powder.
- Pour onion mixture over smashed potatoes; mix thoroughly to combine.
- Mix chickpea flour, rice flour, red chile pepper, and asafoetida in a shallow bowl. Pour in just enough water to form a thick, pancake-like batter. Let it rest until batter has slightly thickened, about 15 minutes.
- Heat vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Roll the potato mixture into balls the size of golf balls. Dip each potato ball in the batter to coat. Fry 3 to 4 at a time in the hot oil until golden on both sides, about 3 minutes. Drain on paper towels.
Nutrition Facts : Calories 186.1 calories, Carbohydrate 21 g, Fat 10 g, Fiber 3.1 g, Protein 4.5 g, SaturatedFat 1.3 g, Sodium 13.4 mg, Sugar 1.5 g
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