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

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
Vegetarian
Gluten-free
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

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of