A savory appetizer from South India. Serve with chutney.

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Recipe Summary

prep:
30 mins
cook:
15 mins
additional:
15 mins
total:
1 hr
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Note:

Prepare and measure all ingredients in advance and keep ready at hand. Besan, rice flour, ground red chili, and hing may be mixed together.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts

186 calories; protein 4.5g 9% DV; carbohydrates 21g 7% DV; fat 10g 15% DV; cholesterolmg; sodium 13.4mg 1% DV. Full Nutrition