Alu Vadas

These are a favourite savoury item from Gujarat state on India's west coast. They're a good example of simple, tasty vegetarian "finger food". Most of the time spent to prepare these puffs lies in mashing and spicing the potatoes. The frying time is very quick because, even though they're cooked in a batter, the filling is already precooked, the wafer-thin crust cooking in only minutes. Serve Alu Vadas with Coconut Chutney (or fresh mint chutney or date and tamarind chutney) for a tasty treat. This recipe makes about 18 alu vadas.

Potato Filling

2½ cups mashed potatoes, cooled 2 hot green chilies, seeded and chopped ½ teaspoon shredded fresh ginger 1 teaspoon brown sugar 2 teaspoons fresh lemon juice ½ teaspoon salt 1 tablespoon chopped raisins 1 tablespoon chopped fresh coconut or desiccated coconut 1 tablespoon chopped fresh coriander leaves

Batter

• ¼ cup chickpea flour
• ¼ cup rice flour
• ¼ cup self-raising flour
• ¼ teaspoon ground ajowan seeds
• 1 teaspoon yellow asafoetida powder
• ½ teaspoon turmeric
• 1 teaspoon (5 ml) salt
• about 1 cup very cold water
• ghee or oil for deep-frying

Mix the mashed potatoes with the other potato filling ingredients and roll into 18 balls, or as many as you want, large or small.

Combine the 3 flours, spices, and salt in a mixing bowl. Adding water, whisk the batter to make a smooth, slightly thick pouring-consistency batter.

Heat ghee or oil for deep-frying in a wok or deep-frying pan over moderately high heat until it reaches 180°C/355°F. Dip 5 or 6 balls in the batter and carefully slip them into the hot oil.

Deep-fry, turning gently after they float to the surface, for 3 to 4 minutes or until the puffs turn golden brown and crisp. Remove and drain them on paper towels. Repeat for the remainder of the balls. Serve immediately.