Recipe - Indian Potato Pancakes

1 cup Mashed potatoes; unsalted
1 teaspoon Salt
One half teaspoon Turmeric
One half teaspoon Cayenne
3 tablespoon Rice flour
1 teaspoon Ghee
Peanut oil of ghee for
frying

Peel, dice and boil the potatoes. Mash them. Place the mashed potatoed,
salt, turmeric, cayenne, rice flour, and teaspoon ghee in a bowl. Mix
together very thoroughly until you have a firm dough. It may be necessary
to add a dash or two more of flour. The dough will be too tender to rool
but it must hold together.

In a deep fryer, heat the peanut oil (or ghee).

While the fat is heating, pinch off bits of the dough and roll them into
balls in the palms of your hands, then pat them gently into fflat cakes
abut 2 or 2 One half inches acrosee. Then the fat is hot enough to brown a bread
cube in 2 minutes, slip in the pancakes one at a time, and fry for 2 to 3
minutes, turning once when brown. They will be a rich gold when done, and
slightly crusty, and may or may not puff up a bit. Remove from the fat with
a slotted spoon, drain on absorbent paper, and serve while still warm.

Posted to recipeludigest Volume 01 Number 161 by deedeep1@juno.com (Deanna
Polakowski) on Oct 25, 1997