A delicious traditional Indian recipe with a surprising Thai flavour twist!
350g potato, peeled and cubed
1 tsp MA's Mustard Seed
3-4 curry leaves
2 onions, finely chopped
2 green chilli, chopped
1 tsp MA's Thai Red Curry Paste
1 tsp MA's Chilli Pieces
2 tsp fresh coriander leaf, chopped
Salt – to taste
175g gram flour
½ tsp MA's Chilli Powder
1/2 tsp MA's Turmeric Powder
4 tbls MA's Rice flour
Water (aprox 75ml)
Oil – for deep frying
1 Boil the potato in a pot of water with 1 tsp salt. Once tender drain and mash.
2 Heat 1 tsp oil in a pan and add curry leaf & mustard seed. Saute until seeds begin to pop.
3 Add onion and sauté for 2 minutes.
4 Add Thai Red Curry paste, green chilli, chilli pieces, potato, and mix well.
5 Add coriander leaf and mix well.
6 Remove from heat and add salt to taste.
7 Roll into small round balls.
8 To make batter combine rice flour, gram four, salt, chilli powder & ½ tsp turmeric.
Use fingertips to mix the batter while gradually adding water until a thick yet slightly runny consistency is achieved (approx. 75ml water).
9 Dip balls in the batter and fry until golden brown.
10 Serve with any Dad's Garden Sauce.