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Mashed potato with chickpea flour

Ingredients

  • 500g potato
  • 1 handful corriander, chopped
  • 1 teaspoon cumin
  • 1 teaspoon mustard seeds
  • sugar and salt, to taste
  • 1 teaspoon lemon juice
  • 300g vegetable oil
  • Chickpeak paste:
  • 1 cup chickpea flour
  • ½ cup water
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Method

  1. Boil potatoes with skin on in 1 litre of water for 30 mintues. Remove potatoes from water, rinse and mash.
  2. Add coriander, cumin, mustard seeds, sugar and salt, lemon juice and chickpea flour to potato mixture and mix well.
  3. Once combined, mould the mixture into balls with your hands and rest in fridge for 30 minutes.
  4. To make chickpea paste, combine chickpea flour with half a cup of water. Coat the potato balls with the chickpea paste.
  5. Heat vegetable oil in a frying pan and fry the potato balls for 15 to 20 mimutes (depending on size). Be careful not to overcrowd the potato balls.
  6. Serve with tomato sauce or mint sauce.
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