4 Serves
97 Mins
Boil the potatoes until tender, then peel and mash them thoroughly in a bowl.
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New ZealandVitamin K
7 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
190 µg / 400 µgCalcium
223 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
112 mg / 420 mgPhosphorus
259 mg / 1,250 mgPotassium
718 mg / 4,700 mgSodium
682 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
10 µg / 55 µgFiber
7 g / 28 gSugar
5 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
29 gAlcohol
0 g
Heat oil in a frying pan and add mustard seeds, curry leaves, chopped onions, and garlic. Sauté until fragrant.
Mix the tempered spices into the mashed potatoes, adding salt and pepper to taste, then shape the mixture into small balls.
Prepare a smooth batter using gram flour, water, and turmeric, then dip each potato ball into the batter to coat evenly.
Heat oil in a deep frying pot and carefully drop the coated potato balls into the hot oil, frying until they are golden brown and crispy.
6
g28
g3
g
Libyan