A recipe with help from my Indian friend Chhaya...
Ingredients:
~ oil for deep frying (I use a small diamter sauce pan so that I can get depth with less oil and still use extra vigin olive oil which has one of the highest burn points of any oil meaning it remains healthy under high heat longer). Fry in batches that you are able to turn carefully with a slotted spoon. These are delicate.
~ yukon gold potatoes, about eight medium sized cooked and mashed. (Typically I leave the skin on potatoes as the nutrition sits there but in this recipe they are prettier if you peel first.)
~garbanzo beans, about 1/2 cup cooked, drained and processed in a food processor or blender (aim for a 1/3 garbanzo to 2/3 potato ratio).
~ sea salt
~chunk of ginger root freshly grated or minced fine
~ fresh parsley minced
~ 1 tsp tumeric
~ 1 tsp garam masala (next time omit the Garam Masala and substitute Harissa for a change)
~ juice of fresh lemon
~ sesame seeds
BATTER ingredients:
~ 3 tbsp whole wheat flour/ 3 tbsp polenta
~ dash sea salt
~ 1 tsp tumeric
~ 1 tsp chilli powder
To make batter add cold water slowly a little at a time until a thick batter forms, (you will dip the formed balls into the batter so think about that with consistency. Think pancake batter). Set aside.
Add all 'globe' ingredients together, mix well and shape by hand into firm balls. Dip ball in the batter and place in heated oil for about five minutes until golden brown all over. Turn gently. Drain on paper towel. You can also flatten into discs and pan fry them. As a variation save the sesame seeds on a small plate and roll the ball dipped in batter across the sesame seeds before frying in olive oil.
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