Photo: Emma Alter
Here is the second of the recipes that I promised you in my post on saag aloo yesterday. I inadvertently added more lemon juice to the potatoes than the recipe called for, so they were a bit more piquant than intended, but we all agreed that it didn't matter at all, they were still really delicious.
This takes a bit of time to make because you have to boil the potatoes and then cook them with the spices and allow it to cool to room temperature. I made them in the early afternoon and then went on to do other things, but you could certainly make the potato mixture the night before if you like. Once the potatoes are cool the actual frying takes very little time at all.
This recipe is from The New York Times, April 25, 2011.
2 medium potatoes, peeled (to yield 2 cups cooked and mashed)
1 tablespoon vegetable oil, plus 3 cups or as needed for deep frying
1 teaspoon finely chopped ginger
1 teaspoon finely chopped garlic
1 teaspoon finely chopped seeded Thai bird chili, optional
1/4 teaspoon chili flakes
1/2 teaspoon turmeric powder
3 tablespoons cornstarch
1 tablespoon lemon juice
1/2 cup chopped cilantro, optional
Salt to taste
1. Place the potatoes in a medium saucepan, and add cold water to cover by an inch. Bring to a boil, lower heat, and simmer until potatoes are fork tender, about 15 minutes. Drain, and mash with a fork.
2. In a large skillet over medium heat, combine 1 tablespoon oil, ginger, garlic, chili, and chili flakes. Sauté until ginger and garlic are golden brown. Add mashed potatoes, turmeric, cornstarch, lemon juice and cilantro. Reduce heat to low, and cook for 5 minutes, stirring often. Season with salt to taste.
3. Remove potatoes from heat and allow to cool to room temperature. Meanwhile, heat vegetable oil to a deep fryer or wok to 350 degrees.
4. Make 16 balls, about 1 1/2 inches in diameter, from the potato mixture. Working in batches if necessary, fry balls until golden brown, about 6 to 8 minutes. Drain on paper towels, and serve hot.