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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.

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