Cook time: 10 Minutes
Ingredients:
4 medium size potatoes, boiled, skinless and mashed smooth with salt
1/2 cup onions chopped finely
2 tbs fresh cilantro, chopped finely
1 tbs fresh mint, chopped finely
Few drops of lime juice
oil for frying
1 boiled egg (optional)
For Batter:
2 cups of flour or besan
water to make thick paste
- Heat 1 tbsp of oil in a pan and add the chopped onions. Fry the onions until they caramelise lightly.Then add the cumin, ginger, garlic, green chillies and continue to fry the mixture until fragrant, about two to three minutes. Now add the smashed potatoes and mix it properly with all the spices. Turn off the heat.Set aside to cool.
- Take a portion of the cooled mashed potato (about the size of a ping pong ball) and flatten it (it should be about ¼ inch thick). If the potato is too sticky, grease your palm with some oil.
- Add a slice of boiled egg to the centre of the flattened potato pocket. Cover the slice completely so no egg is visible. Continue the same process with the rest of the mashed potato. If you want, you can use a whole egg.
- Heat 2 cups of oil in a frying pan and gradually whisk the flour or besan into water to obtain a thin cream.
- When ready to fry, take a potato chops, dip it in the batter and drop the coated potato in the hot oil to sizzle and fry both sides until crisp and golden.
2 eggs
2 cups breadcrumbs
Roll each of the potato chops in some egg and then breadcrumbs before frying until the each potato chop is golden brown.
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