• 4servings
  • 45minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB6, H, C
MineralsChromium, Potassium, Iron, Magnesium, Chlorine, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 large potatoes , cut into cubes

  2. 1 tbsp arrowroot

  3. vegetable oil , for frying

  4. pinches asafoetida

  5. 100 g frozen peas , thawed, mashed with a fork

  6. 1 tbsp chopped coriander

  7. 1 tbsp freshly grated coconut

  8. 1/2 tsp chili- ginger paste

  9. 1/2 tsp garam masala

  10. Squeeze lemon juice

Instructions Jump to Ingredients ↑

  1. Cook the potato in a pan of lightly salted water until tender. Drain and mash. Season with salt and beat in the arrowroot - this prevents the potato from breaking up when it is fried.

  2. Heat 2 tablespoons of oil in a small frying pan. Add the asafetida powder and once it stops bubbling add the peas. Stir in the chopped corrinader, coconut, ginger-chilli paste, garam masala and lemon juice. Cook for 3-5 minutes then remove from the heat.

  3. Take a spoonful of the mashed potato and roll into a golf ball sized ball. Press your thumb into it to make a well, and fill with the pea mixture. Bring the potato up and around the filling, sealing the edges together to completely encase the peas and shape into a ball. Repeat with the rest of the potato and pea mixtures.

  4. Heat the oil in a deep fat fryer or deep saucepan to 180 C, then fry the potato balls for about 5 minutes, until golden. Remove with a slotted spoon, drain on kitchen paper and keep warm while you cook the rest. Serve hot


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