RASTA ITAL ALOO BHONDA

Ingredients

• 4 Potatoes,
• 2 Scotch Bonnets finely chopped
• 4 cm Ginger Root, finely chopped
• 2 tbls Coriander finely chopped
• 1/2 tsp gnd Turmeric
• 1 1/2 tsp SHASHEMANE RASTA ITAL CURRY POWDER 1/2 tsp gnd Cumin
• 1 tsp Lemon juice
• 2 tbls Rice Bran oil
• 1 tsp Brown Mustard Seed
• 80 gm Brown onion finely chopped
• 2 strands Curry leaves, coarsely chopped
• Oil, for frying

–BATTER INGREDIENTS–

• 1 1/2 cups Chickpea flour
• 3/4 tsp Cumin seed
• 1/2 tsp Baking soda
• 1/2 tsp SHASHEMANE RASTA ITAL CURRY POWDER 1/2 tsp gnd Turmeric
• 1/2 Scotch Bonnet Chopped fine
• 1 tsp Coriander leaves chopped

Method

1. Cook the Potatoes in a pot of boiling water until tender. Peel and mash the potatoes and place in a bowl. Coriander and Lemon juice to potatoes. Mix to combine.
2. In a pan, heat Oil. Add Mustard seeds. After 1 minute when they’ve started popping, add Add Scotch Bonnets , Ginger, Turmeric, SHASHEMANE RASTA ITAL CURRY POWDER, Cumin, Fry until golden brown. Add curry leaves and fry for 1 more minute.
3. Add to Potato mixture and stir to combine. Place in refrigerator for a few minutes while you get the batter together.
4. In a large bowl, combine Chickpea flour, Cumin seed, Baking soda, SHASHEMANE RASTA ITAL CURRY POWDER , Scotchies, Coriander and Turmeric. Stir to combine. Add enough water to make a thick batter , I used 3/4 cup, and stir well.
5. Take potato mixture from refrigerator and form into even sized balls.
6. Heat a deep pan with enough oil for deep frying.
7. Dip each Potato ball into the Chickpea batter, making sure it is well coated on all sides. Place in the hot Oil and fry until golden brown on all sides. Drain on paper towels.
8. Serve with a nice Salad, Lime wedges and SHASHEMANE BLAZE FYAH HOT TROPICAL KASUNDI.