Ingredients
1
inch piece of fresh ginger sliced very thin
2
red potatoes diced pretty small (1/2 inch cubes)
1
onion halved then sliced thinly
3
fist fulls of all purpose flour (i guess around 1 1/2 cup)
curry mix (cumin, coriander, cardamom, red pepper)
1
medium sized mixing bowl
Directions
1.
1. Preheat your deep fryer (400 degrees) and pour some vegetable oil into small frying pan (about 3 tablespoons) on high.
2.
2. Add mustard seeds and fry on high until they stop popping (cover them with a plate or something because they go everywhere.
3.
3. Add in your ginger and garlic and stir for around 30 seconds and then drop temp to medium.
4.
4. Add the diced potato and cook for around 3 or 4 minutes until the potato starts turning golden brown. remove from heat.
5.
5. Add all onion, milk, potato mixture, flour, and egg to the mixing bowl and give it a slight mix.
6.
6. Add spices to taste (i used about a tablespoon of curry mix, 1/2 tablespoon turmeric, a teaspoon of chili powder, and 2 dashes of Cheyenne.
7.
6. Mix very well until the batter is well mixed and holds the onion and potato together.
8.
7. drop in spoonful sized balls of mixture into deep fryer and fry for around 5-7 minutes until golden brown and not gooey inside.
9.
8. remove from fryer and let cool for about a minute.
10.
Serve with cilantro chutney
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