Ingredients:
Filling:
2 potatoes, such as Maris Piper, Desiree, or Yukon Gold, peeled and cut into ½-inch pieces
1 tablespoonsunflower oil, plus extra for deep-frying
1 green chile, finely chopped
10 fresh curry leaves, finely chopped
1/2 teaspoonblack mustard seeds
1/2 teaspoontable salt
1/2 teaspoonchili powder
1/2 teaspoonground turmeric
30 grams(1 ounce) cheddar cheese, cut into small cubes
Batter:
100 grams(3½ ounces) gram flour (besan/chickpea flour)
1/2 teaspoontable salt
1/2 teaspoonchili powder
1/2 teaspoonground turmeric
Directions:
Put the potato pieces in a pan and cover with water. Bring to a boil and cook for 5 minutes until tender. Drain and set aside.
Heat the 1 tablespoon of oil in a pan and add the green chile, curry leaves, and mustard seeds. Once they start to sizzle, stir in the salt and ground spices and cook over a low heat for a few seconds. Add 1 tablespoon of water and the cooked potatoes and mix well, then leave to cool while you make the batter.
Mix together all the batter ingredients in a bowl. Then gradually whisk in about 1/2 cup of water to make a smooth batter with a coating consistency.
Divide the potato mixture into 8 portions and form each into a ball about the size of a lime. Push a cube of cheese into the center of each potato ball and mold the potato mixture back around it to seal it in.
Heat enough oil for deep-frying in a deep-fat fryer or deep, heavy-based pan (ensuring the pan is no more than one-third full) to 350°F (180°C). Line a plate with paper towels. Dip one potato ball at a time into the batter and then carefully add to the hot oil. Deep-fry in small batches for a minute on each side, until golden. Transfer to the paper-lined plate to absorb the excess oil while you fry the remaining balls. Serve warm.