- Serves: 4 as a side dish
- Cook Time: 45 minutes
- Prep Time: 20 minutes
- Effort: medium
- 2 large potatoes, cut into cubes
- 1 tbsp arrowroot
- vegetable oil, for frying
- pinches asafoetida
- 100 g frozen peas, thawed, mashed with a fork
- 1 tbsp chopped coriander
- 1 tbsp freshly grated coconut
- 1/2 tsp chili- ginger paste
- 1/2 tsp garam masala
- Squeeze lemon juice
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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