This iconic dish from the streets of Mumbai is delicious served on its own as a snack or light lunch. Serve with mango chutney and fried green chilli to really help bring out the flavour.
Makes 10-12
For the batter:
- 100g (1 cup) gram flour
- ½ tsp chilli powder
- ½ tsp turmeric
- Pinch salt
- 60ml (1/4 cup) water
For the filling:
- 550g potatoes, boiled and coarsely mashed
- ½ tsp mustard seeds
- ½ tbsp fresh ginger, grated
- 1 tsp green chillies, chopped
- 1 tsp ground coriander
- 1 tsp cumin
- ½ tsp fenugreek
- 1 tsp chaat masala powder (or garam masala)
- 3 tbsp coriander, roughly chopped
- 2 tbsp water
- Oil, for deep frying
Method
- In a bowl, mix the gram flour, turmeric, chilli powder and salt. Add water and whisk it into a smooth, thick batter. Set aside.
- Heat a little oil in a pan. Add the mustard seeds. Once they start to pop, add the ginger and chopped chillies. Sauté for 1 minute.
- Add the rest of the dry spices and mix well. Remove from the heat and stir in the fresh coriander.
- Add 2 tablespoons of water and transfer the mixture to the coarsely mashed potatoes. Stir to combine.
- Heat enough oil in a pan for deep frying.
- Whilst the oil is heating, roll the potato mixture into 10–12 small balls.
- When the oil is hot — you can test it by dropping a small amount if batter in — Dip each potato ball into the batter and drop them in the hot oil very carefully.
- When they are golden brown, use a slotted spoon to take them out then drain on kitchen paper.
- Serve hot with fresh coriander, mango chutney and spicy fried green chilli.
Per serving (72g) Calories: 94, Carbohydrates: 14.4g, Sugars: 0.9g, Fat: 3.2g, Saturates: 0.3g, Protein: 3.7g, Salt: 0.08g
Taken from August 2018 (Issue 41) Vegan Life Magazine
