ingredients
serves 6
14 ounce floury potatoes, peeled and chopped
2 1/2 tablespoons butter, softened
2 tablespoons grated Parmesan or Pecorino cheese
1 cup chickpea flour
2 teaspoons ground cumin
2 teaspoons garam masala
1 teaspoon ground cilantro
1 teaspoon chilli powder
1 teaspoon cayenne pepper
1 1/2 teaspoons ground turmeric oil, for deep-frying
method
1. Boil or steam the potato until tender. Drain and cool for 15 — 20 minutes, then mash with the butter and cheese. Add the besan, cumin, garam masala, cilantro, chilli powder, cayenne, turmeric and 3/4 teaspoon of salt and mix with a wooden spoon until a soft, light dough forms. Turn out and knead lightly 10 - 12 times, until quite smooth.
2. Fill a deep heavy-based pan one third full of oil and heat to 180°C (350°F). Test the temperature by dropping a small ball of dough into the oil. The oil is ready if the dough rises immediately to the surface.
3. Using a piping bag with a 1/2 inch star nozzle, pipe short lengths of dough into the oil, cutting the dough off with a knife. Cook in manageable batches.
4. They will rise to the surface and turn golden quickly. Remove with a slotted spoon and drain on crumpled paper towels. Serve the nibbles within 2 hours of cooking.
