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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Preparation Time

  Cooking Time - 15 minutes, Preparation Time - 30 minutes

• Source

  All Recipes

| 1. Cook potatoes in a large microwave-safe bowl in the microwave until soft and cooked through, about 5 minutes. Use a fork or pastry blender to lightly smash potatoes. | 2. Heat the sesame oil in a skillet over medium-high heat; add cumin seeds and cook until fragrant, stirring occasionally, about 1 minute. Add curry leaves and stir until fragrant; mix in onion, green chile peppers, and ginger paste. Cook until the onions are soft, about 5 minutes. Reduce heat; stir in turmeric and curry powder. | 3. Pour onion mixture over smashed potatoes; mix thoroughly to combine. | 4. Mix chickpea flour, rice flour, red chile pepper, and asafoetida in a shallow bowl. Pour in just enough water to form a thick, pancake-like batter. Let it rest until batter has slightly thickened, about 15 minutes. | 5. Heat vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). | 6. Roll the potato mixture into balls the size of golf balls. Dip each potato ball in the batter to coat. Fry 3 to 4 at a time in the hot oil until golden on both sides, about 3 minutes. Drain on paper towels. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	1	pound	peeled quartered	349.2665	79.3334	9.2987	0.4082
sesame oil	2	tablespoons		240.44799999999998	0.0	0.0	27.2
cumin seed	1 1/2	teaspoons		11.8125	1.3936	0.561	0.7015
curry leaf	6		chopped	-	-	-	-
onion	1/2	cup	minced	32.0	7.472	0.88	0.08
green chile pepper	2		minced	-	-	-	-
ginger paste	1 1/2	teaspoons		-	-	-	-
turmeric	1/2	teaspoon	ground	4.68	1.0071	0.1452	0.0488
curry powder	1/2	teaspoon		3.25	0.5583	0.1429	0.1401
chickpea flour	1	cup		356.04	53.1944	20.5988	6.1548
rice flour	1	tablespoon		36.1425	7.9128	0.5876	0.1402
red chile pepper	1	teaspoon	ground	-	-	-	-
asafoetida powder	1	pinch		-	-	-	-
water	1/4	cup		0.0	0.0	0.0	0.0
vegetable oil				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.