Ingredients

• Ingredients for potato balls:

• 600 gm. potatoes

• 1 medium sized onion, peeled and roughly chopped*

• 2 inch piece ginger*, peeled

• 3-4 green chillies*, to taste (no need to de-seed)

• A small handful of coriander leaves*

• 2 tbsp. roasted peanuts*, skinless

• 2 tbsp. besan (gram flour) or one large slice of bread. Besan is more binding and gluten free.

• 2 tsp. anar-dana powder (dry pomegranate seeds). If unavailable, replace with 1 tsp. amchoor/dry mango powder

• 2 tsp. Chat Masala. Chat masala can be bought in small packets from most Indian grocers.

• Salt to taste

• Oil for deep frying

Instructions

1. Boil potatoes in their skin, cool, peel and mash. Potatoes can be cooked easily in a microwave steamer for 10-12 minutes.

2. Place all ingredients marked * in a food processor and chop finely. If you do not have a food processor, chop them by hand finely. The picture shows onion added in the next step, but it is only because I forgot to add it with the rest of the ingredients marked*! Chop them all together.

3. If using bread, not besan, soak bread in water for 2 minutes, then squeeze out as much water as you can, and mash.

4. Place mashed potatoes in a bowl, add all chopped ingredients, besan or bread, salt, chaat masala, Anar-dana or raw mango powder and mix well.

5. Leave the mix covered in a fridge, until ready. This helps to mingle the flavours.

6. With greased hands, pick about a tablespoon of this mix at a time and roll into balls.

7. Heat oil in a wok or karahi. It should neither be smoking hot, nor too cold. To check the correct temperature, drop a tiny ball into the hot oil, it should sizzle and rise to the surface quickly but not brown too fast.

8. Lift one ball at a time and gently drop it into the hot oil. Do not fry lots of balls at once, they break if they rub against each other.

9. Fry turning gently from time to time, until golden brown and crisp.

10. Serve with Green Mango Chutney or Tomato Ketchup.

11. Also see Chat Selection.