Serves: 15
Total Calories: 168
1. Cook the potatoes in lightly slated boiling water to cover until tender, about 20 minutes. Drain, let cool, then peel and mash. Meanwhile, in a medium bowl, mix together the bread, yogurt, and hot milk. When the bread soaks up all the liquids, add the mashed potatoes, cilantro, ginger, green chili peppers, and salt and, with clean hands, gently mix everything together. (Don't use a food processor over-mixing will result in glutinous potatoes.) If the mixture seems too soft, mix in 1 to 2 tablespoons bread crumbs.
2. Put the rice (or all-purpose) flour in a flat bowl. Divide the potato mixture into 15 to 20 portions, shape each one into a smooth 2-inch oval or round, and coat with the flour in the bowl.
3. Heat the oil in a large wok or skillet until it reaches 350°F to 375°F on a frying thermometer or until a small piece of the potato mixture dropped into the hot oil bubbles and immediately rises to the top. Add the potato ovals into the hot oil carefully with your fingers or a spoon to avoid spluttering. Add as many as the wok can hold at one time without crowding and fry each batch, turning a few times with a slotted spatula, until crispy and golden on all sides, about 1 to 2 minutes.
4. Transfer to paper towels to drain. Repeat the process with the remaining ovals. Transfer to a serving platter and serve hot.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Sourdough Bread and Potato Ovals recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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