ABOUT THE RECIPE
Bu Chef Jd Singh
1 ¼ cup (150 g) all-purpose Flour
½ tsp of Carom seeds (Ajwain)
½ salt (adjust to taste)
2 tablespoon Oil
2 oz (60 ml) water
300 / 500 ml oil for deep frying (optional)
4 small potatoes (boiled, peeled and mashed)
3 tablespoon Desi Ghee / Oil / Butter
½ tsp Indian red chili powder
½ tsp cumin powder
½ tsp coriander powder
1 inch finely chopped ginger
1 tsp dry mango powder (Amchur)
½ tsp Garam Masala powder
1 tsp salt (adjust to taste)
2 tsp coriander powder
1 tsp dry pomegranate seeds
medium size bowl
small size bowl
pan for deep frying (or oven or airfryer)
A NOTE ON MEASUREMENTS
We work with chefs from all around the world, which is why we include both imperial (cups/ounces) and metric (grams) measurements. To achieve best results, we highly recommend that you utilize a kitchen scale and follow the metric measurements when possible.
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