Indian · Lunch
Deep Fried Spiced Potato Dumplings
Small mashed-potato dumplings spiced with cumin, garam masala and green chili, stuffed with a pea and paneer filling, coated in chickpea batter and deep fried until the crust turns deep golden and crisp. Served hot with tamarind chutney and a scatter of cilantro, offering a crunchy shell around a soft spiced potato center.
$3
25 minsPrep
15 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
478Calories
13.2gProtein
27.8gFat
45.6gCarbs
6.4gSugar
7.8gFiber
870mgSodium
27mgChol
6.9gSat Fat
980mgPotassium
180mgCalcium
3.1mgIron
0.2mcgVitamin B12
28mgVitamin C
vegetarian
gluten-free
low-cholesterol
high-fiber
spice-route
hidden-gems
vegetarian
gluten-free
Instructions
1
Prep
Boil potato in a small pot of water over medium-high heat for 15 minutes until tender, then drain, peel and mash smooth.
2
Build
Mix mashed potato with cumin-ground, garam-masala, half the chili-fresh, half the ginger-fresh and salt until evenly pale yellow-brown.
3
Stuff
Flatten a potato portion in your palm, add paneer and pea to center, fold edges to seal into a smooth ball, repeat.
4
Chill
Set shaped dumplings on a plate in the fridge for 10 minutes until firm.
5
Whisk
Whisk chickpea-gram-flour, turmeric-ground, chili-powder, remaining ginger-fresh and chili-fresh with water until smooth batter forms.
6
Dredge
Roll each chilled dumpling in the batter until fully and evenly coated on all sides.
7
Fry
Heat vegetable-oil in a small deep pot over medium-high heat to 350°F, then fry coated dumplings for 6 to 8 minutes, turning occasionally, until deep golden brown and crisp.
8
Drain
Lift dumplings onto a paper towel-lined plate and let excess oil drain for 1 minute.
9
Plate
Arrange dumplings on a plate, scatter cilantro over the top, and serve with tamarind-paste alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz454g potato
- 3 1/2 oz100g paneer
- 1/2 cup70g pea
- 2 tsp2 tsp cumin-ground
- 1 tsp1 tsp garam-masala
- 22 small chili-fresh
- 2 tsp2 tsp ginger-fresh
- 4 tbsp4 tbsp cilantro
- 1 tsp1 tsp salt
- 2/3 cup80g chickpea-gram-flour
- 6 tbsp90ml water
- 1/2 tsp1/2 tsp turmeric-ground
- 2 pinch2 pinch chili-powder
- 2 cup480ml vegetable-oil for deep frying
- 2 tbsp40g tamarind-paste for serving
