Deep - Fried Potato Balls

Name: Deep - Fried Potato Balls
Yield: Yield: 8 Portions
Ingredients: 1 tsp/3 g ground turmeric; ½ cup/24 g coarsely cut cilantro; Salt, as needed; 8 oz/227 g chickpea flour (besan); 1 sprig curry leaves; 12 oz/340 g minced onions; 2 tbsp/16 g minced ginger; ¾ oz/21 g minced serranos; ½ tsp/1 g cayenne; 11 fl oz/330 mL water; Vegetable oil, as needed, for frying; Cilantro-Cashew Chutney; 2 tbsp/10 g husked black lentils (urad dal); 2 tbsp/10 g husked black lentils (urad dal); 1 tsp/4 g brown mustard seeds; 1½ tsp/3 g red pepper flakes; 1 fl oz/30 mL vegetable oil; 3 lb/1.36 kg Yukon gold or similar potatoes; 3 lb/1.36 kg Yukon gold or similar potatoes

Preparation info

Yield:
8
Portions

Difficulty
Easy

Appears in

Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

About

Ingredients

3 lb/1.36 kg Yukon gold or similar potatoes
1 fl oz/3

Snack
Gluten-free
Vegetarian
Street Food

Method

Bake the potatoes at 400°F/204°C until tender or easily pierced with a paring knife, 30 to 45 minutes. Cut the potatoes in half lengthwise and force the potatoes, flesh side down, through a medium-size wire rack