Potato Wada *

Ingredients:

- 3 potatoes, peeled and cubed

- 1/2 clove garlic, minced

- 1 tsp ginger, minced

- 1/4 onion, diced

- 3 tbsp fresh coriander flakes (or parsley)

- 1 tsp salt

- 1/2 cup chickpea flour

- 1/2 cup water

- 1/4 cup olive oil

Preparation:

- Place potatoes in a pot and add water until all potatoes are submerged. Boil pot on medium-high heat for 10 minutes.

- Drain water and leave the potatoes in the pot. Mash the potatoes with a potato masher. Add garlic, ginger, onion, coriander flakes, and salt. Mix the content well with the masher.

- In a bowl, add chickpea flour and water. Mix the content to make a batter.

- Use the potato mixture to form 8 potato balls and then flatten them into disks. Coat each disk with chickpea batter.

- In a frying pan, heat olive oil on medium-high heat. Place the potatoes into the oil one at a time. Use a spatula to flip the potato until both sides are crispy.

- Serve with tandori chicken.