Out & About
Cooking with Friends
September 14, 2017
MINALS JUMEIRAH SPICE
10-12 new baby potatoes
For the batter:
2 cups of chick pea flour (often called gram flour or besan)
1 teaspoon salt
½ teaspoon of Ajwain
small bunch of fresh coriander cut finely (can use coriander powder too)
Pinch of soda bi carbonate
water as required
For stuffing the potatoes:
1 small carrot finely grated
5 cloves of garlic1 tsp salt
1 tbsp chili powder
1 tsp of cumin powder
1 tsp garam masala
1 tbsp oil
Oil for frying
1. Steam the baby potatoes and cut in half and place a little of the stuffing between the two halves and keep aside until you finish doing the same for all the potatoes.
2. Prepare the batter by mixing all the ingredients make it a slightly thick batter.
3. Dip the potatoes gently into the batter and deep fry in hot oil.
Serve with red or green chutney.
I'm busy working on my blog posts. Watch this space!
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