World Cuisine

  • 1 tablespoon sunflower oil, plus extra for deep-frying
  • 4 teaspoons cumin seeds
  • 1 teaspoon black mustard seeds
  • 1 small onion, finely chopped
  • 2 teaspoons finely grated fresh root ginger
  • 2 green chillies, deseeded and chopped
  • 625 g (1¼ lb) potatoes, diced and boiled
  • 200 g (7 oz) fresh peas
  • 4 tablespoons lemon juice
  • 6 tablespoons chopped fresh coriander
  • 100 g (3½ oz) gram flour (besan)
  • 25 g (1 oz) self-raising flour
  • 50 g (2 oz) rice flour
  • large pinch of ground turmeric
  • 2 teaspoons crushed coriander seeds
  • 350 ml (12 fl oz) water
  • salt and pepper

Heat the oil in a wok over a medium heat.

Add the cumin seeds and mustard seeds and stir-fry for 1–2 minutes. Add the onion, ginger and chillies and cook for 3–4 minutes.

Add the cooked potatoes and peas, and stir-fry for 3–4 minutes. Season well and stir in the lemon juice and coriander leaves. Divide the mixture into 25 portions and shape each one into a ball. Chill until ready to use.

Make the batter by mixing together the gram flour, self-raising flour and rice flour in a bowl. Season and add the turmeric and coriander seeds. Gradually whisk in the measured water to make a smooth and thick batter.

Pour sunflower oil into a wok until one-third full and heat to 180–190°C (350–375°F), or until a cube of bread browns in 30 seconds. Dip the potato balls in the batter and deep-fry in batches for 1–2 minutes or until golden. Drain on kitchen paper and serve warm with mint chutney.

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