Crispy, golden, and packed with spice — these potato waras are a must for iftar! Whether you serve them solo or as a side, this Ramadan favourite never disappoint.
Potato waras
Ingredients
- The filling
- 1 kg potatoes
- 1 tsp ground turmeric
- 2 tsp salt
- 1/2 tsp mustard seeds
- 1/4 bunch coriander, finely chopped
- 2-3 chillies, finely chopped
- Vegetable/ Sunflower oil for frying
- The batter
- 1 1/4 cup chana flour ( chickpea flour)
- 1/4 tsp salt
- 2 tbsp flour
- 1 tsp baking powder
- 3/4 cup water to mix batter
- Red chutney sauce
- 1 cup tomato Sauce
- 1 cup chutney
- 1 tsp ground cumin
- 2 green chillies
- 1 clove fresh garlic
- 1 tbsp mustard seeds
- 3 curry leaves
Instructions
BOIL potatoes, turmeric, salt and mustard seeds till done. Drain and mash .Allow to cool for half an hour.
ADD the chillies and coriander and mix .Form the potato mixture like round ping pong balls in the palm of your hand. Transfer to a baking tray and set aside in the fridge or freezer for 15-20 minutes.
The batter
COMBINE all the ingredients together in a bowl and mix to combine.
To serve
HEAT oil to 180ºC
DIP the potato balls into the batter to create a thin coating. Fry until golden brown.
Red chutney sauce
COMBINE all the ingredients, except the curry leaves together in a pot and bring to the boil over a medium heat.
ADD the curry leaves to a pot,and cook for 5 minutes.
SERVE garnished with coriander and red chutney sauce.
ALSO SEE: Feta, beetroot and rocket salad
