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Tea time Potato snack Balls with Gram Flour

Tea time Potato snack Balls with Gram Flour

India is famous for finding an excuse to break for a tasty snack.


bar Tea time Potato snack Balls with Gram Flour
They even have dishes prepared especially for rainy days or during the monsoon season. Here's one with India's two favourite ingredients - potatoes and gram flour.
However, this wouldn't be a snack that is eaten daily but once in a while as it's deep fried and quite naughty!

Picture by Jason Lowe

Makes approximately 10-12 potato balls
Ingredients:

Vegetable or sunflower oil for deep frying
1 tsp cumin seeds, coarsely crushed
2 tsp peeled and grated root ginger
¾ tsp salt
1 tsp sugar
1/4 tsp chilli powder
1/4 tsp aamchoor or mango powder

Get ingredients at Seasonedpioneers
600g (1lb 5oz) white or red potatoes, peeled, boiled and coarsely chopped

For the batter:
150g (5¼oz) gram flour or besan
Get Ingredients from Doves Farm
¼ tsp baking powder
2 green chillies, very finely chopped with the seeds

Method:

Heat 1tbsp oil in a heavy-based pan large enough to hold the potatoes. When the oil is hot enough, gently tip in the cumin seeds, then ½ tsp salt, the sugar, and chilli powder, and mix. Add the potatoes, coarsely mashing as you mix. Remove from the heat and leave to cool.

In a bowl, mix the sifted gram flour with the remaining salt and baking powder, 1tsp oil and about 130ml (4½fl oz) cold water to make a batter the consistency of runny honey. Wet your hands and roll the mash into pieces the size of golf balls. Heat the oil in a fryer or wok to 190C/375F. Drop a little batter into the oil: if it sizzles, the oil is hot enough. Dip a few potato balls into the batter and turn to coat them evenly.
With a spoon, drop the coated balls into the hot oil and fry for 4 minutes, or until the outside of the balls is a deep golden brown. Lift them out with a slotted spoon and drain on kitchen paper. Wrap in foil and keep warm while cooking all the potato balls. Serve hot with a coconut or tomato chutney or ketchup.

Tips:

Another idea for a different southern Indian flavour is this  recipe

(c) 2012

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