1 pound Idaho potatoes
6 teaspoons vegetable oil
1 teaspoon mustard seeds
8 curry leaves
Pinch of asafetida (hing)
6 garlic cloves, chopped
1/4 pound jalapeño peppers, ground in a food processor
1/8 teaspoon ground turmeric
1/4 cup fresh lime juice
1 bunch cilantro, leaves finely chopped
1 tablespoon paprika
1 pound fine chickpea flour
1/4 cup cumin seeds
Vegetable oil, for frying
6 slider buns, toasted and buttered
Dry garlic chutney, for topping
Tamarind sauce, for serving
- Put the potatoes in a large saucepan and cover with cold water. Bring to a boil and cook until fork-tender, about 35 minutes. Drain well and let cool slightly. Peel the potatoes, then transfer to a large bowl and mash with a fork.
- Heat the vegetable oil in a small skillet over medium heat. Add the mustard seeds and cook until they crackle. Then add the curry leaves and asafetida (hing). Stir and sauté for about 5 seconds. Add the garlic and jalapeños, then add the turmeric and lime juice. Discard the curry leaves, then pour the mixture into the mashed potatoes. Add the cilantro and paprika, season with salt and mix to evenly combine.
- Form the potato mixture into 2- to 3-inch balls; place on a plate and refrigerate for 30 minutes. Combine the chickpea flour and 2 1/2 cups water in a large bowl to make a smooth, thin batter. Add the cumin seeds and season with salt.
- Heat about 3 inches of vegetable oil in a large Dutch oven or pot over medium-high heat until a deep-fry thermometer registers 325˚ F. Quickly dip the potato balls in the batter, then fry until golden brown, about 5 minutes.
- Sprinkle the buns with the garlic chutney, then fill with the fried potato balls. Top with more garlic chutney and serve with tamarind sauce.