Recipe
Crispy Potato Balls with Tangy Tamarind Sauce
Golden potato balls with a crisp gram-flour coating, served with a sharp, sweet tamarind dip.
Ingredients
Method
30 mins prep30 mins cook60 mins total
Boil the potatoes in salted water for 15–18 minutes, until tender. Drain well, steam-dry for a few minutes, then mash until smooth.
Toast the urad dal and cumin seeds in a dry frying pan for 2 minutes. Crush them lightly, then mix with the mash, garlic, ginger, chilli powder and half the salt. Shape into 12 even balls.
Whisk the gram flour with 150ml cold water and the remaining salt to make a smooth, thick batter. Dip each potato ball into the batter, turning to coat.
Stir the tamarind chutney and brown sugar together in a small pan. Warm over low heat for 3–4 minutes, adding a splash of water if needed, until glossy and spoonable.
Heat the vegetable oil to 175°C. Fry the coated potato balls in batches for 3–4 minutes, turning, until crisp and golden. Drain on kitchen paper and serve with the warm tamarind sauce and coriander.
Notes
Keep the oil at 175°C so the potato balls brown evenly without darkening too quickly. Fry in small batches and adjust the chilli to taste.
About this recipe
These Indian-inspired potato balls are crisp outside, soft and warmly spiced inside, and made for dipping. A quick tamarind sauce brings the sweet-sour finish that makes them work as a party starter or snack.
Cook the potatoes until tender, let the mixture cool enough to handle, then fry in batches so the coating stays crisp. Serve straight away with coriander scattered over the top.
