Patata Wara Recipe | Ramadan | WW TASTE

Ingredients

• For the filling:
• 2–3 T vegetable oil
• 3 curry leaves, finely chopped
• ½ t black mustard seeds
• 1 t ground turmeric
• 1 t ground cumin
• 1 t salt
• 500 g potatoes, peeled, boiled and roughly mashed (add a little salt to boiling water)
• 3–4 fresh green chilies, finely chopped
• ¼ bunch coriander, finely chopped
• 10 leaves fresh mint, finely chopped
• For the batter:
• 280 g chana (chickpea) flour
• a small pinch ground turmeric
• 2 –3 T flour
• 1 t baking powder
• ¾ cup water, at room temperature
• vegetable oil, for deep-frying
• chutney, for serving