Description
The peppercorns add a, well, peppery taste and the cloves smooth out the whole dish. The mango powder adds just the right touch of tropical flavor. The chickpeas give it a smooth consistency that proves that cooking is not just about taste but mouthfeel, too.
Summary
| Yield | |
|---|---|
| Source | Indian cuisine |
| Prep time | 45 minutes |
| Cooking time | |
| Total time | 45 minutes |
Ingredients
3
potatoes 1
tomato 1
onion (medium sized) 3 t
garam masala 1 t
lemon juice 1 cn
chickpeas (one 16 oz can) 1 t
raw mango powder 6
cloves 8
peppercornsInstructions
- This time, boil the potatoes and mash them well afterward into a paste. Then heat a griddle and prepare to do some frying. Fry them in a shallow layer of oil, turning when brown. Drain the result.
- While you're waiting, boil the chickpeas and mash them together with the diced cloves and ground peppercorns.
Notes
When the potato patties have had a chance to drain, lather on the chickpea mash and sprinkle the result with chili powder to spice it up. For a sweet, but still spicy variation spread on some chutney. For an even sweeter, gooey delight try dunking it in some yogurt.
Ingredients, metric
3 potatoes 1 tomato 1 medium sized onion 15 ml garam masala 5 ml lemon juice 1 can chickpeas (450 g can) 1 tsp raw mango powder 6?á cloves 8 peppercorns
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