Sunday, 19 August 2012

Konkani Style - "Batate Ambado" or Spiced Mashed Potato dumplings - fried

A perfect sunday evening snack is this "Batate Ambado" or Mashed Potato dumplings-fried.
This snack has different variations in different states/communities which I will publish slowly, but this one is the konkani version which I love.
Makes 15
Potato - 1/2 kg
Green chillies - 5 - finely chopped
Coriander leaves - 1 bunch - finely chopped
Mint leaves - 5 - finely chopped
Salt - 2 tsp
Optional Seasoning for the mash:
Mustard seeds - 1 tsp
curry leaves - 5
oil - 1 tsp
fry the mustard and curry leaves in the oil and keep aside.
Gram flour - 1/2 cup
water - 1/2 cup
Hing or Asafoetida - 1 tsp
Salt - 1 tsp

Oil For frying

Boil the potatoes and peel and mash them. Add the chopped green chillies, coriander leaves, mint, salt and seasoning and mix well.
Shape into equal round balls and keep in refrigerator until you would like to fry.
This process could be done upto 4 hrs before frying.
Make a batter of gram flour, water, salt and hing and keep aside.

Frying process:
Take a heavy bottomed deep frying pan, add oil, keep on medium heat, flatten the potato balls/dumplings, dip them in the batter and deep fry till golden.
Serve hot with Dates n Tamarind Chutney and/or 
Coriander n Mint Chutney.

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