Deep-fried banana and potato balls

Name: Deep-fried banana and potato balls
Cuisine: Indian
Ingredients: 100 g/4 oz very thin rice noodles or vermicelli, broken into tiny pieces; 100 g/4 oz very thin rice noodles or vermicelli, broken into tiny pieces; oil for deep-frying; 1 teaspoon chaat masala; 1 teaspoon ground coriander; a good pinch of salt; 1 heaped tablespoon cornflour; 200 g/7 oz unripe green bananas, steamed in their skins until soft; 2 green chillies, deseeded and finely chopped; 2 tablespoons chopped fresh coriander leaves; 2.5 cm/1 inch piece of ginger, peeled and very finely chopped; 400 g/14 oz potatoes, peeled and cut into chunks

Preparation info

Makes about
30

Difficulty
Easy

Appears in

Floyd's India

By Keith Floyd

Published 2001

About

This is typical of the kind of snacks sold in the streets throughout India.

Ingredients

400 g/14 oz potatoes, peeled and cut into chunks
200 g/7

Asia
India
Snack
Starter
Vegan

Method

Cook the potatoes in boiling water until tender. Drain, then transfer to a food processor or blender and process to a purée.
Peel the bananas and purée the flesh. Mix it thoroughly with the potato purée.
Mix in all the other ingredients except the rice noodles or vermicelli and the oil. Form the mixture into bite-sized balls and roll them gently in th