Ingredients

Method

For the filling: 
• 2–3 T vegetable oil 
• 3 curry leaves, finely chopped 
• ½ t black mustard seeds  
• 1 t ground turmeric
• 1 t ground cumin 
• 1 t salt 
• 500 g potatoes, peeled, boiled and roughly mashed (add a little salt to boiling water) 
• 3–4 fresh green chilies, finely chopped
• ¼ bunch coriander, finely chopped 
• 10 leaves fresh mint, finely chopped
For the batter:  
• 280 g chana (chickpea) flour
• 1 t salt 
• a small pinch ground turmeric 
• 2 –3 T flour
• 1 t baking powder  
• ¾ cup water, at room temperature  
• vegetable oil, for deep-frying 
• chutney, for serving 

Method

Ingredients

1. To make the filling, heat the oil in a pan over a low to medium heat and fry the curry leaves and mustard seeds until popping slightly. Add the turmeric, cumin and salt and cook for 30 seconds. Mix the spiced oil with the mashed potatoes, then add the chillies, coriander and mint and mix through. The mixture should be a rough mash. Allow to cool, then shape into roughly 15 balls.

2. To make the batter, whisk together all the ingredients until smooth, then rest for 5–10 minutes.

3. Dip the potato balls into the batter, then fry in the hot oil until golden and crispy. Drain on kitchen paper. Serve hot with the chutney.

Cook’s note: You can make various versions by adding peas, corn, spinach, cheese or even spring onions to the filling.

Find more Ramadan recipes here

Food Stylist: Khanya Mzongwana
Food assistant: Bianca Jones
Photographer: Toby Murphy