Ingredients
– 4 medium potatoes, peeled, boiled and mashed
– 2 green chillis, finely diced
– 5 cloves garlic, minced
– 10 curry leaves, finely sliced
– 1/4 bunch coriander leaves, finely sliced
– 2 tbsp grapeseed oil
– 1 tsp mustard seeds
– 0.5 tsp turmeric powder
– 200g besan flour
– Oil for frying
– Soft white rolls to serve

Method
1. Make both the chutneys listed below first.
2. To make the potato, in a large pot heat the oil and toast the mustard seeds for 2 minutes.
3. Add the chilli and garlic and cook for 4 minutes, then add the coriander, turmeric and a pinch of salt.
4. Next, add the mashed potato and mix well, set aside to cool slightly.
5. To make the batter, mix the besan flour with a pinch of salt and add water until it’s the consistency of cream.
6. Roll the potato into balls and place into the batter.
7. Deep fry the balls in the oil and then serve on the roll with both chutneys.

Herb chutney

Ingredients
– 1 green chilli
– 1/4 bunch coriander leaves
– 1/4 bunch mint
– 2 cloves garlic
– Juice of a lemon
– Teaspoon cumin seeds

Method
1. Blend everything and you’re good to go

Spicy garlic chutney

Ingredients
– 1 cup fried batter bits
– 1 tsp chilli powder
– 3 cloves garlic
– Salt to taste

Method
1. Heat the oil to 180c and start by carefully pouring in the batter (from the recipe above) with all your fingers. Once it’s golden brown, remove it and place it onto a paper towel to drain.
2. Add the fried batter, garlic and chilli to a food processor and blend until you have a coarse texture.

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