These spicy fried treats make an excellent starter and are a great option for Ramadan. They’re made with chana – or chickpea – flour, so are also wheat-free.
Serves: Makes approximately 25
Boil potatoes, tumeric, salt and mustard seeds till done. Allow to cool for half an hour. Add the chillies and coriander. Form potato mixture like round ping pong balls in the palm of your hand. Dip it in the batter and then fry in deep oil until golden brown.
This recipe originates from the boekatreats.com site.