Potatoes, for those who like it spicy

Romy Gill

Potatoes played a huge part in my growing up years because we ate a lot of these crops in my different ways. We had parathas, aloo gobi, aloo matar, aloo in biryani with meat, aloo posto, aloo tikki. The list can go on. It not only worked as a thickening base for sauces, but also added plenty of flavour and texture too. When potatoes were added to the dish, it meant if you had a big family everyone would be able to eat it, as it made the meal go further too. Potatoes play such a huge part as a dish, whether that’s on their own or when combined with something else as they’re warming and comforting — just like hugging a mum!

Deep-fried spicy potatoes

Ingredients (Serves 3-4) 

• 100g peeled and grated potatoes 
• 6 tsp desiccated coconut
• 4 tsp peanuts
• 1 red small red onion (finely chopped)
• 1-2 green chilli finely chopped with seeds 
• 3 tsp fresh chopped coriander
• 1 tsp ground cumin
• 1 tsp chaat masala
• 1 tsp salt
• Sunflower oil for deep-frying

Method

In a bowl, grate the peeled potatoes and squeeze the water out of the potatoes. Then add rest of the ingredients and mix it well. Separate the mixture into equal golf size balls. Deep-fry each of the balls for 2-3 minutes. Serve with any chutney.

  — The Independent