Aloo kofta (Fried Indian potato balls)
25 min
These delicious potato and chickpea balls are very popular in India. Asafetida is a powdered gum resin that adds a strong onion flavour to Indian dishes - look for it in Indian or health food shops or in the spice section of larger supermarkets. If not, it is fine to substitute garlic or onion powder.
Pankaj
3 people made this
Ingredients
- 2 cooked peeled potatoes
- a handful of garden peas
- 1 clove garlic, chopped
- 1 teaspoon grated root ginger
- 1 tablespoon coriander seeds, coarsely ground
- a few sprigs of fresh coriander, chopped
- 1 tablespoon curry powder
- 5 pinches asafetida (optional)
- salt
- 120g chickpea flour
- oil for frying
Method
Prep:15min ›
Cook:10min ›
Ready in:25min
- In a large bowl combine the potatoes, peas, garlic, ginger, ground and chopped coriander, curry powder, 2 pinches of asafetida (if using) and a pinch of salt. Crush and mix together, then form small balls with your hands.
- Put chickpea flour in a small bowl; add a bit of salt and 2 or 3 pinches of asafetida. Add a bit of water and mix into a thin paste, sticky enough to stick to the spoon.
- Heat oil for frying in a large frying pan. Roll potato balls n flour mixture to coat and fry in oil until golden brown. Turn over halfway through frying.
