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Recipe: Aloo Tikka Potato & Chickpea Balls With Spiced Tamarind Dip
Recipe Category: Appetizer and Snack Recipes
Similar Categories: Aloo, Tikka, Potato, Chickpea, Balls, Spiced, Tamarind, Dip
4 medium potatoes boiled and mashed - 750g
1 cup drained cooked or canned chickpeas
coarsely crushed
2/3 cup chickpea flour
2 tablespoons finely chopped fresh coriander or mint
1 large fresh green chilli finely sliced
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon garam masala
2 teaspoons dried sour mango powder
1 teaspoon salt
2 cups vegetable oil for deep frying -- (2 to 3)
SPICED TAMARIND DIP
1/2 cup tamarind juice
2 teaspoons finely grated ginger
2 teaspoons soft brown sugar
1/2 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon ground fennel
SUBSTITUTES
Replace the chickpea flour with plain
flour
use 3 tablespoons lemon juice instead of
mango powder
Combine all the ingredients for the spiced tamarind dip in a small bowl,
mixing well. Place in a sauce bowl and set aside. Place the mashed potatoes
in a large bowl and stir in the chickpeas, 2 tablespoons chickpea flour,
fresh coriander, chilli, ground coriander, cumin, garam masala, sour mango
powder and salt. Mix well. Shape about 1 heaped tablespoon mixture into a
ball about 2cm in diamter pressing firmly so it will stick together.
Continue until all the mixture is finished. Place the remaining chickpea
flour in a shallow bowl. Roll the balls in the flour to coat lightly, then
shake gently to remove any excess flour. Heat a wok or deep frying pan for
30 seconds, then add the oil. When very hot, add a few potato balls and
cook until golden brown all over about 2 minutes, drain well. Repeat until
all the balls are cooked. Serve with the tamarind dip.
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Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Aloo, Tikka, Potato, Chickpea, Balls, Spiced, Tamarind, Dip
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