Recipe Credit by Farzana Kumandan @sprinklesandspicect

INGREDIENTS

• 2 tablespoons oil
• 7 curry leaves
• ½ teaspoon jeera seeds
• ½ mustard seeds
• 4 large potatoes
• ¼ teaspoon crushed chillies
• 1 teaspoon garlic and ginger
• 1 teaspoon fine jeera
• 1 teaspoon turmeric
• 1 teaspoon tandoori spice
• ¼ teaspoon koljana
• 1 ½ cups chilli bite mix, mixed with ¼-½ cup water for dipping or Daltjies batter

METHOD

• Peel and cube 4 potatoes.
• In a large pot over medium heat add oil, curry leaves and whole spices
• Once the spices start to pop add in the potato and the rest of the spices
• Cover with water and cook until all the water has cooked dry, and the potatoes are soft.
• Mash then potatoes and allow to cool.
• Once cooled, take a teaspoon amount of potato and roll into small balls.
• Place on a tray and freeze for 15 minutes.
• In a medium-sized bowl mix the chilli bite mixture with water to form a paste.
• Dip the potato in the batter and fry it in hot oil.