350g potato, boiled
1 tsp MA’s Mustard Seed
3-4 curry leaves
2 onions, finely chopped
2 green chilli, chopped
1 tsp MA’s Thai Red Curry Paste
1 tsp MA’s Chilli Pieces
2 tsp fresh coriander leaf, chopped
Salt – to taste
175g gram flour
½ tsp MA’s Chilli Powder
1/2 tsp MA’s Turmeric Powder
4 tbls MA’s Rice flour
Water (aprox 75ml)
Oil – for deep frying
Boil the potato in a pot of water with 1 tsp salt. Once tender drain and mash.
Heat 1 tsp oil in a pan and add curry leaf & mustard seed. Saute until seeds begin to pop..
Add onion and sauté for 2 minutes.
Add Thai Red Curry paste, green chilli, chilli pieces, potato, and mix well.
Add coriander leaf and mix well.
Remove from heat and add salt to taste.
Roll into small round balls.
To make batter combine rice flour, gram four, salt, chilli powder & ½ tsp turmeric.
Use fingertips to mix the batter while gradually adding water until a thick yet slightly runny consistency is achieved (approx. 75ml water).
Dip balls in the batter and fry until golden brown.
Serve with any Dad’s Garden Sauce.