Romy Gill, the head chef, and owner of Romy’s Kitchen in Thornbury shared a recipe that we are totally going to try.
Writing for Independent she said, potatoes played a huge part in her growing up years because, “We ate lot of these crops in my different ways.”
“We had parathas, aloo gobi, aloo matar, aloo in biryani with meat, aloo posto, aloo tikki. The list can go on,” she said.
She added that it not only worked as a thickening base for sauces that might be a bit runny, but it also added plenty of flavour and texture too.
She recalled how when potatoes were added to a dish it meant the whole family would be able to eat as it makes the meal go further.
“I think potatoes play such a huge part as a dish, whether that’s on their own or when combined with something else because they’re warming and comforting – just like hugging a mum,” she wrote.
Here’s how you can make a batch of the delicious deep fried spicy potatoes (Serves 3-4);
- 100g peeled and grated potatoes
- 6 tsp desiccated coconut
- 4 tsp peanuts
- 1 red small red onion finely chopped
- 1-2 green chilli finely chopped with seeds
- 3 tsp fresh chopped coriander
- 1 tsp ground cumin
- 1 tsp chaat masala
- 1 tsp salt
Sunflower oil for deep-frying
In a bowl grate the peeled potatoes and squeeze the water out of the potatoes.
Then add rest of the ingredients and mix it well. Separate the mixture into equal golf size balls.
Deep-fry each of the balls for 2-3 minutes. Serve with any chutney.
For more on Romy follow her Instagram @Romygill.