Unusual and very nutritious Indian dish of cauliflower and fresh potatoes with the addition of chickpea flour in a delicious tomato-yogurt sauce. Cooking takes a little patience and skill, but the results will exceed expectations.
Ingredients for the sauce:
- 10 medium tomatoes;
- 4 cm of fresh ginger root;
- 2 tbsp. l. butter ghee;
- 3 pods of dried chili peppers;
- 1 tsp cumin powder;
- 1 tsp turmeric;
- 200 g of yogurt (optimum fat content 3.5%, no additives);
- a pinch of salt.
Ingredients for balls:
- Half a head of cauliflower (about 250 g);
- 450 g fresh potatoes;
- 150 g chickpea flour;
- 6 stalks of fresh coriander;
- 0.5 tsp ground allspice;
- 1 tsp Indian garam masala;
- 300 g of any vegetable oil for deep fat.
Preparation:
- Rinse the tomatoes and soak for one minute in boiling water. Transfer to a colander and rinse with as cold water as possible. Remove the skins from the tomatoes and crush the tomatoes with a fork or potato slicer. Remove the stalks.
- Peel the ginger and rub finely on a vegetable grater. Fry the dried chili peppers, cumin and turmeric over medium heat with ginger for about two minutes.
- Season with salt, add tomatoes and simmer over low heat for 20 minutes without covering. Add yogurt. Mix everything thoroughly, cover with a lid and set aside for now.
- Peel the cauliflower, rinse and cut into large pieces. Rinse the potatoes, peel and cut into 4 pieces. Boil the potatoes and cauliflower for about 15 minutes - they should cook until soft. Crush boiled vegetables. Put the resulting dough into a bowl.
- Rinse coriander leaves and chop finely. Mix chickpea flour, garam masala, coriander, ground pepper and salt in a bowl with vegetables and mix the whole mixture thoroughly with your hands. If the mixture is thin, just add some more chickpea flour. Blind round balls with a diameter of about 5 cm from the resulting mass, put on a plate.
- Heat vegetable oil in a frying pan or deep fryer. Dip the balls into the butter in small portions with a slotted spoon (depending on the size of the pan) and fry each portion over high heat for 3 minutes until a pleasant golden color. Put the finished balls on a napkin, let the excess oil drain.
- Put the vegetable balls in a bowl and pour over the prepared sauce. Serve hot with rice or Indian bread.
