Aloo Kurkure Balls with Curry Dipping Sauce
Ingredients
For the aloo kurkure balls
1 1-lb. bag tortilla chips, crushed, divided
1 slice white bread, ripped into small pieces
1 cup finely chopped cilantro
1 cup mashed potatoes
½ cup grated carrot
4 green chilies, chopped
Kosher salt and freshly ground black pepper, to taste
Pinch of amchur powder (optional)
1 cup cornstarch
1 cup water
1 cup vegetable oil
For the curry dipping sauce
½ cup chopped onion
1 tsp. vegetable oil
Kosher salt, to taste
2 cloves garlic, minced
2 green chilies, chopped
1 tsp. Indian chili powder
1 tsp. chopped cilantro
½ Tbsp. chopped curry leaves
½ tsp. turmeric
Freshly ground black pepper, to taste
1 cup water
½ cup diced fresh tomatoes
Preparation
For the aloo kurkure balls
• In a large bowl, combine half the crushed tortilla chips, the bread, cilantro, mashed potatoes, carrot, chilies, salt, pepper and amchur powder. Mix evenly, then form into 1½-ounce balls.
• In a medium bowl, whisk together the cornstarch and water to make a slurry. In another medium bowl, place the remaining crushed tortilla chips.
• Dunk the balls in the slurry, then roll them in the crushed tortilla chips to coat.
• In a deep pan over medium-high heat, heat the oil to about 350 degrees. Fry the balls in batches so they’re not too crowded, gently turning them a couple times until golden brown, 2 to 3 minutes. Transfer to a paper towel-lined plate to drain.
• Serve the balls with the curry sauce for dipping.
For the curry dipping sauce
• In a large pan over medium-high heat, saute the onion in the vegetable oil with salt until translucent, about 4 minutes. Add the garlic and chilies and saute 1 minute. Stir in the chili powder, cilantro, curry leaves, turmeric and black pepper. Add the water and tomatoes and simmer about 10 minutes. Remove from heat and let rest about 15 minutes before serving with aloo kurkure balls.
