Spicy Viral Potato Dumplings

If you’ve been eager to try those adorable potato dumplings that resemble cute little mushrooms, taking social media by storm, I’ve got a unique recipe. The main differences in this recipe are the use of gram flour (besan) as a binding flour and the addition of a unique spice blend. You are in for a treat with these Spicy Viral Potato Dumplings – Vegan, Indian Style!

Here’s a recipe that won’t fail you. I’ve been seeing this recipe everywhere and it has been going viral, so I tried it out. Turns out, not so great 😛 Sorry, but not so sorry. I love potatoes, so this was a shocker to me. So I worked to make it better and let me tell you. I have it!

What is Panch Phoron?

Panch Phoron is a unique blend of five whole spices commonly used in Bengali cuisine, particularly in the eastern regions of India and Bangladesh. The name “Panch Phoron” translates to “five spices” in English. The spice mix typically consists of equal parts of the following seeds:

1. Fenugreek Seeds (Methi): These small, amber-coloured seeds have a slightly bitter and nutty flavor, adding depth to the spice blend.
2. Nigella Seeds (Kalonji): Also known as black cumin or onion seeds, these tiny black seeds have a distinct, peppery flavor with hints of onion and oregano.
3. Cumin Seeds (Jeera): Cumin seeds have a warm and earthy flavor profile, often used in various cuisines around the world for their aromatic qualities.
4. Mustard Seeds (Sarson/Rai): Mustard seeds come in different varieties, such as black, brown, and yellow. They contribute a pungent and slightly sharp flavor to the spice blend.
5. Fennel Seeds (Saunf): Fennel seeds have a sweet and anise-like flavor, lending a refreshing and aromatic note to the Panch Phoron blend.

When used in cooking, Panch Phoron is typically added to hot oil at the beginning of the cooking process. The spices release their flavors and aromas as they infuse the oil. Panch Phoron is commonly used in dishes like vegetable curries, lentils, pickles, and chutneys.

The combination of these five spices in Panch Phoron creates a delicious blend of flavors, making it a popular and essential ingredient in Bengali cuisine.

Substitutes

1. Binding Flour: Instead of using cornstarch as the binding flour in the recipe, you can use gram flour (besan) as a flavorful alternative. Gram flour not only adds a delightful nutty taste but also contributes a hit of plant-based protein, making it a nutritious substitute.
2. Panch Phoron: You can create a similar blend by combining the individual spices in equal parts. To make your own Panch Phoron substitute, mix fenugreek seeds, nigella seeds, cumin seeds, mustard seeds, and fennel seeds. This blend will provide a similar aromatic and flavorful touch to your dish.
3. Asafoetida: This adds a punch of umami to whatever dish you create, and you find it easily in any Indian store. If you don’t have access to this, then skip it and maybe use a bit of veggie broth powder, mushroom powder, or a splash of soy sauce to add some umami to this dish.

How to make Spicy VIral Potato Dumplings?

1. Start by peeling and chopping the potatoes into 1/2-inch pieces. Place them in a pot of salted water and boil for approximately 15 minutes, or until the potatoes are tender.
2. Once the potatoes are cooked, drain them and transfer them to a metal sieve. While the potatoes are still hot, press them through the sieve using a wooden spatula. This step ensures a smooth and lump-free potato mash.
3. In a mixing bowl, combine the mashed potatoes with gram flour, a teaspoon of salt, and mix well. The dough might be slightly crumbly due to the lack of gluten, but don’t worry. As you shape the dumplings, it will come together.
4. Wet your hands and break off a lime-sized portion of the dough. Shape it into your desired form, such as the viral mushroom look. To achieve this shape, gently press the dough ball onto the oiled mouth of a glass bottle.
5. In a separate pan, bring enough water to a boil and add a tablespoon of salt. Carefully place the potato dumplings into the boiling water and cook for about 2 minutes. It’s important to remove them promptly using a slotted spoon to prevent them from becoming soggy. Allow them to drain.
6. Heat a wok or pan over medium-high flame and add 4 tablespoons of oil. Once the oil is hot, add a tablespoon of Panch Phoron spice blend. Let the seeds pop and turn golden brown.
7. Add the chopped garlic to the pan and cook until it turns golden, being careful not to let it become brown.
8. Sprinkle in the red chili powder and asafoetida (hing), allowing them to sizzle for a few seconds.
9. Carefully add the cooked potato dumplings to the pan and gently mix them with a spatula, ensuring they are coated with the aromatic spice mix.
10. Turn off the heat and garnish the dish with freshly chopped coriander. Squeeze some fresh lemon juice over the dumplings for a burst of freshness.
11. Serve the spicy viral potato dumplings hot and savor the delightful flavors and textures.

Other recipes to try out:

• Upma Semolina Gnocchi Balls
• Lemon Rice Recipe
• Ven Pongal
• Vegetable Upma

Spicy Viral Potato Dumplings

Ingredients1x2x3x

• 4 large potatoes 5-6 medium
• 1 cup Gram flour/Besan sub with chickpea flour
• 4 tsp oil
• 1 tbsp Panch Phoron (equal quantities of fennel seeds, fenugreek seeds mustard seeds, cumin seeds, and nigella seeds)
• 3 cloves Garlic chopped finely
• 1 tsp Red chilli powder sub with paprika if you don’t like heat
• ½ tsp Asafoetida/hing
• Chopped coriander optional

Instructions

• Peel and chop the potatoes into 1/2 inch pieces. Boil them in salted water for about 15 minutes.
• Remove and press them through a metal sieve with the help of a wooden spatula. Make sure the potatoes are hot when you are doing this to help them pass through the sieve better.
• Once all the potatoes are passed through, you will get a lump-free potato mash. Add gram flour , a teaspoon of salt, and mix well. Knead this into a pliable dough. It won’t be super tight and might even be a bit crumbly, but don’t panic. It’s just the lack of gluten, and once you start shaping the dumplings, it’s all going to work out.
• Wet your hands and break off a lime sized ball. Form it into a desired shape, I went for the viral mushroom look. Oil the mouth of a glass bottle and press it into the ball gently to form the shape.
• Take a pan and bring enough water to a boil. Add a tbsp of salt to it. Add the potato dumplings to this and boil for about 2 minutes Take them out with a. slotted spoon immediately and let them drain (any longer and they will turn soggy).
• Now take a wok/pan and add a 4 tbsp oil to it and heat it on medium-high flame.
• Add a tbsp of Panch Phoron to this. Let the seeds pop and turn golden brown in colour.
• Now add the chopped garlic to this and cook until they turn golden, but not brown!
• Then, add the red chili powder, asafoetida/hing to this, and let sizzle for a few seconds.
• Now add the potato dumplings and mix gently with a spatula. Let the spice mix coat the dumplings.
• Turn off the heat and add chopped coriander to this. Also, squeeze some fresh lemon juice on top.
• Serve hot!

Nutrition

Are you looking for a spicy and flavorful dish that’s easy to make and pairs well with roti and daal? Look no further than Bharwa Bhindi, a classic Indian dish made with stuffed okra (also known as lady fingers or bhindi).

The dish is made by stuffing the okra with a mixture of ground spices, including fennel, red chilli powder, turmeric, coriander, garam masala, amchur, salt, and minced garlic. It’s then shallow-fried in a pan with cumin seeds and asafoetida until it’s lightly charred and cooked to perfection.

What is Bharwa Bhindi?

Bharwa bhindi is a popular north-west Indian dish made with okra (also known as ladysfinger in India or bhindi in Hindi) that has been stuffed with a spicy mixture of ground spices, typically including fennel, turmeric, red chilli powder, coriander, amchur (dried mango powder), garam masala, salt, and minced garlic. The stuffed okra is then shallow-fried until it turns dark green and develops slightly charred spots. It is commonly served with roti and daal and is a delicious and flavorful vegetarian dish.

Varieties of Stuffed Okra in India

Bharwa bhindi, or stuffed okra, is a versatile dish that can be prepared in many different ways, depending on personal taste and preference. Here are some popular types of bharwa bhindi:

1. Spicy Bharwa Bhindi – This is the most common type of bharwa bhindi, which is stuffed with a mixture of ground spices, including red chilli powder, coriander, cumin, and amchur powder, to give it a spicy and tangy flavour.
2. Achari Bharwa Bhindi – Achari means pickle in Hindi, and this type of bharwa bhindi is stuffed with a mixture of pickle spices, including mustard seeds, fennel seeds, cumin seeds, and kalonji, which gives it a tangy and pungent taste.
3. Besan Bharwa Bhindi – In this type of bharwa bhindi, the stuffing is made with besan (gram flour) instead of spices. The besan is roasted with oil and mixed with spices and then stuffed inside the okra. This type of bharwa bhindi has a nutty and slightly roasted taste.
4. Paneer Bharwa Bhindi – This type of bharwa bhindi is stuffed with a mixture of paneer (cottage cheese), spices, and herbs, giving it a rich and creamy flavour.
5. Dahi Bharwa Bhindi – In this type of bharwa bhindi, the stuffing is made with dahi (yoghurt) and spices, which gives it a tangy and creamy taste.

Steps to make Bharwa Bhindi

1. Wash the okra and pat dry with a dry kitchen towel. Cut off the tip and the bottom of the okra and gently slice through the center, lengthwise to create a slit to stuff the spiced mixture. It is essential to wash the okra thoroughly to remove any dirt or debris on its surface.
2. After washing, pat it dry with a kitchen towel to remove any excess moisture, which could make it slimy during cooking. Cutting the okra lengthwise helps to create space for the spice mix to fill in.
3. In a separate bowl, mix together the ground spices (fennel, turmeric, red chili powder, coriander, amchur, garam masala), salt, and minced garlic.
4. Mix them well, using your fingers if necessary. This step involves mixing the spices, salt, and minced garlic together in a separate bowl to create the stuffing for the okra. The mix is then blended well to ensure all spices and garlic are evenly distributed.
5. Take each okra and with the help of a mini-spoon, fill the okras individually with the spice mix.
6. Take a small spoon to fill the spice mix inside each okra. Ensure each okra is adequately stuffed, but avoid overfilling to prevent it from bursting while cooking.
7. Take a shallow large pan (cast iron, if possible) and heat 2 tbsp mustard oil in it. On a medium to low flame, add cumin seeds to this and let it sizzle, once it starts changing color, add asafoetida/hing to this and let it sizzle for a few seconds.
8. Heat mustard oil in a shallow pan and add cumin seeds to it. Once the cumin seeds start to sizzle, add the asafoetida, which adds a unique flavor to the dish.
9. Then add the okra one by one, placing each of them next to the other, not overcrowding the pan so that each okra touches the bottom of the pan. Add the stuffed okra to the pan one by one, ensuring that each okra is placed next to the other and not overcrowded to ensure even cooking. It is important to ensure that each okra touches the bottom of the pan to develop a charred texture and taste.
10. Cook on low-med flame for 2-4 minutes, lightly stirring. Cover with a lid and cook for 4-5 minutes, stirring occasionally.
11. Cook the okra on low to medium flame for a few minutes, stirring lightly to avoid the stuffing from falling out. Cover the pan with a lid and let it cook for a few more minutes, stirring occasionally.
12. Uncover and cook on a medium flame for a few more minutes until the color changes dark green and you start to have slightly charred spots on the bhindi.
13. Once the okra turns dark green, and you start to see slightly charred spots on it, remove it from the flame.
14. Remove from the flame and serve hot with roti and daal. Serve the bharwa bhindi hot with roti and daal , and enjoy the delicious and flavorful dish!

Bharwa Bhindi – Spicy Okra Recipe

Ingredients1x2x3x

• 350 g Okra/Lady’s finger/Bhindi
• 2-3 tbsp oil
• 1 tsp cumin seeds
• 1/2 tsp Hing/Asafoetida
• Spice mix:
• 1 tsp ground fennel seeds
• 1/2 tsp Kashmiri Red chilli powder
• 1/2 tsp turmeric powder
• 1 tsp ground coriander seeds
• 1 tsp salt
• 1/2 tsp Garam masala
• 1 tsp amchur powder
• 3 cloves of garlic minced or 1 tsp minced garlic

Instructions

• Wash the okra and pat dry with a dry kitchen towel. You don’t want extra moisture on the okra, to prevent it from getting slimy.
• Cut off the tip and the bottom of the okra and gently slice through the centre, lengthwise to create a slit to stuff the spiced mixture.
• In a separate bowl, mix together the ground spices (fennel, turmeric, red chilli powder, coriander, amchur, garam masala), salt, and minced garlic.
• Mix them well, using your fingers if necessary.
• Now take each okra and with the help of a mini-spoon, fill the okras individually with the spice mix.
• Now take a shallow large pan (cast iron, if possible) and heat 2 tbsp mustard oil in it.
• On a medium to low flame, add cumin seeds to this and let it sizzle, once it starts changing colour, add asafoetida/hing to this and let it sizzle for a few seconds.
• Then add the okra one by one, placing each of them next to the other, not overcrowding the pan so that each okra touches the bottom of the pan.
• Cook on low-med flame for 2-4 minutes, lightly stirring.
• Cover with a lid and cook for 4-5 minutes, stirring occasionally.
• Uncover and cook on a medium flame for a few more minutes, until the colour changes dark green and you start to have slightly charred spots on the bhindi.
• Remove from the flame and serve hot with roti and daal.

Here’s a delicious recipe for a vegan version of Malai Kofta with potato-tofu kofta balls in a rich tomato cashew sauce. This vegan recipe is a perfect alternative to meat- or dairy-based dishes and bursting with flavors that will leave you craving more. These kofta balls are crispy on the outside and tender on the inside, and they pair perfectly with the creamy and tangy tomato cashew sauce. With its soft and creamy koftas, rich and flavorful gravy, and aromatic spices and herbs, it is a dish that is sure to please even the most discerning palates.

Malai Kofta is a very popular dish in India and has made its way to different parts of the world as well. Malai Kofta is believed to have originated in the Mughal era of Indian history. The Mughals were known for their love of rich and luxurious foods. Malai Kofta is thought to be a dish that was created to satisfy their culinary preferences.

The word “Malai” in Hindi means cream, and “Kofta” refers to a meatball. Originally, the koftas were made with minced meat and were served in a creamy sauce made with cream, butter, and spices.

Over time, the recipe has evolved, and the meat has been replaced with vegetarian or vegan alternatives. Now, paneer (Indian cheese) is often used instead of meat. While in the vegan version, mashed potatoes or vegetables are used to make the koftas.

What is Malai Kofta?

Malai kofta is a popular Indian vegetarian dish that consists of soft and creamy kofta (dumplings) made from paneer (Indian cottage cheese) or potatoes, mixed with nuts, herbs, and spices, and served in a rich and flavorful gravy made from cashews, cream, and tomatoes. The dish is typically served with naan or roti (Indian flatbread) and basmati rice.

The basic recipe typically involves making the koftas by combining mashed paneer or potatoes with nuts, herbs, and spices. After that it is formed small balls that are deep-fried until crispy and golden brown. Blending cashews, cream, and tomatoes into a smooth paste, and then cooking it with a variety of spices and herbs until it becomes thick and creamy makes the gravy.

The koftas are then added to the gravy and simmered for a few minutes until they are heated through and fully coated in the rich and flavorful sauce. The dish is often garnished with chopped coriander or fresh cream, and served with naan or roti and steaming hot basmati rice.

Vegan Malai Kofta?

The plant-based version of the traditional Indian dish called Malai Kofta is Vegan Malai Koftas. The dish typically consists of fried koftas made from minced meat or paneer added to a mildly spiced tomato-based gravy. To create the vegan kofta balls for Malai Kofta, mix mashed potatoes, vegetables, and spices, and then deep-fry the mixture until crispy and golden brown. Combine plant-based ingredients like coconut milk, cashew cream, and spices such as cardamom, cinnamon, and cloves to make the creamy gravy for Vegan Malai Koftas. Add the vegan kofta balls to the creamy gravy and let them simmer until they are tender and fully infused with the flavors of the spices and sauce.

Ingredients and Substitutes for Vegan Malai Kofta

Here are some options:

• For the kofta: Instead of using potatoes and tofu, you could use mashed chickpeas, mashed cauliflower, or mashed sweet potato. These ingredients will provide the desired texture and flavor to the kofta. You can also add some vegan protein powder to give the kofta more structure.
• For the cream: I used soy cream, but you can use cashew cream, almond cream or coconut cream. You can easily make these creams at home by blending coconut milk or soaked cashews with water until smooth.
• For the fat: You could use coconut oil or vegan butter. These options will provide the same richness and flavor as ghee.
• Tofu: Instead of using Tofu, you could use rehydrated TVP, processed, or vegan cheese.

By using these ingredients, you can create a delicious and healthy version of Malai Kofta.

How to make Vegan Malai Kofta? (Step-by-step process)

To start, we will prepare the tomato cashew sauce. In a heavy-bottomed pot, heat some oil and add whole cumin seeds.

Once they start spluttering, add chopped onion and green chilies and cook until the onions turn soft. Then add minced ginger and garlic and cook for a few minutes. Once the raw smell disappears, add the ground spices (turmeric, cumin, coriander, red chili powder) and saute for a minute.

Then, add canned tomatoes and their juices, cashews, and salt. Cover the pot and let it simmer for 15 minutes, stirring occasionally.

Once done, transfer the mixture to a blender and blend until smooth.

After the kofta balls are prepared, pour the creamy mixture back into the pot and add plant-based cream, garam masala, and crushed methi leaves.

Making the Kofta Balls

Now, let’s prepare the kofta balls. In a large mixing bowl, add grated tofu, grated potatoes, ground spices (red chili and garam masala), cornstarch, lemon juice, and salt.

Mix together and test the consistency by forming some into a ball by rolling them between your palms. It should hold together.

If it is too sticky or too wet and falling apart, add a bit more cornstarch. Shape the rest of the kofta mixture into mini balls. Roll these over cornstarch, gently coating them with the cornstarch.

This helps hold the kofta balls’ shape when frying in oil.

Heat about 2 inches of high-heat safe oil in a heavy-bottomed pot over medium-low heat. When the oil is heated, fry the shaped kofta in batches. Be careful not to overcrowd the pan, until the kofta is a beautiful dark golden brown color. Flip through for even cooking. When the kofta is fried, transfer it to a paper towel-lined plate.

When ready to serve, add the kofta balls to the tomato cashew sauce, then pour the reserved cream over the top of the kofta. Garnish with coriander/cilantro.

Enjoy with roti and/or basmati rice.

This vegan recipe is perfect for a family dinner or a special occasion. It is a hearty and flavorful dish that will satisfy even the pickiest eaters. The kofta balls are a great source of protein and the tomato cashew sauce is loaded with healthy vitamins and minerals.

One of the best things about this recipe is that it can be customized to suit your taste buds. If you like it spicy, you can add more chili powder or cayenne pepper. If you prefer a milder taste, you can adjust the spices accordingly. You can also add some vegetables like peas, carrots, or bell peppers to the tomato cashew sauce to give it an extra boost of nutrition and flavor.

How to store Malai Kofta?

To store vegan Malai Kofta, follow these steps:

1. Let the dish cool down to room temperature. Do not leave it at room temperature for more than 2 hours, as this can cause the growth of harmful bacteria.
2. Transfer the koftas and gravy to separate airtight containers.
3. Place the container in the refrigerator. You can mix them together about 10-15 minutes prior to serving.
4. Vegan Malai Kofta can be stored in the refrigerator for up to 4 days.
5. To reheat, you can either microwave the koftas and gravy together or warm them up on the stovetop. If the gravy has thickened, you can add a little water or vegetable broth to thin it out.

It’s important to note that vegan Malai Kofta tastes best when freshly made, as the koftas can become a bit soggy after refrigeration. If you want to enjoy the dish at its best, it’s best to make it fresh or store the dough for koftas and gravy separately and fry the koftas before serving, assemble them and serve.

How to make healthier version of Vegan Malai Kofta?

There are a few ways to make vegan Malai Kofta even better:

1. Use a variety of vegetables: While mashed potatoes are a great base for the koftas, you can also add grated carrots, cauliflower, peas, or chopped spinach to the mixture. This will not only add more flavor and texture but also make the koftas more nutritious.
2. Experiment with different spices: In addition to the traditional Indian spices like cumin, coriander, and turmeric, you can try adding other spices like garam masala, paprika, or smoked paprika to the koftas and the gravy. This will give the dish a unique and complex flavor.
3. Use homemade cashew cream: Instead of using store-bought cashew cream, try making your own by soaking raw cashews overnight and blending them with water until smooth. This will give the dish a fresher and creamier taste.
4. Add fresh herbs: Garnish the dish with freshly chopped cilantro or mint to add a pop of color and freshness to the dish.
5. Use a healthier cooking method: Instead of deep-frying the koftas, try baking them in the oven or air-frying them to make them healthier. This will reduce the amount of oil in the dish and make it a more guilt-free indulgence.

By experimenting with these tips, you can elevate the flavor and nutrition of vegan Malai Kofta and enjoy a delicious and healthy meal.

Check out @ beextravegant for more such delicious plant based recipes.

Here are a few dishes that go really well with Rotis or parathas:

1. Mushroom Masala
2. Lahsun Chutney
3. Baingan ka Bharta

Easy Vegan Malai Kofta – Restaurant Style

Ingredients1x2x3x

Kofta – Potato Tofu balls

• 3 potatoes (boiled for about 14-15 minutes until mashable)
• 250 g extra firm tofu
• 1/4 cup cornstarch or arrowroot starch more if required
• 1 tbsp lemon juice
• 1 tsp red chili powder
• 2 tsp garam masala
• 1 tsp salt
• oil for frying

Tomato Cashew Sauce

• 1 tsp whole cumin seeds
• 2-3 green chillies chopped
• 1 large onion coarsely chopped
• 1 400 g can diced tomatoes
• 1/4 cup cashews
• 4 cloves garlic and 1-inch piece ginger, minced
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1/2 tsp ground cumin
• 1 tsp red chili powder or cayenne pepper
• 1 tsp salt
• 1 1/2 tsp garam masala
• 1/4 cup plant-based cream
• 1 tbsp kasoori methi dried fenugreek leaves,
• Coriander/cilantro for garnish (optional)

Instructions

• In a large heavy-bottomed pot, heat oil and add whole cumin seeds to the oil.
• Once they start spluttering and changing color, add the onion, and green chilies and cook until the onions turn soft.
• Then add the minced ginger and garlic and cook for a few minutes.
• Once the raw smell disappears, add the ground spices (turmeric, cumin, coriander, red chili powder) and saute for a minute.
• Then, add the canned tomatoes and their juices, and cashews, salt. Cover the pot and bring it to a simmer over medium heat. Let simmer covered for 15 minutes, stirring occasionally.
• Transfer the onion and tomato mixture to a blender and blend until smooth, making sure to vent so hot air doesn’t build up in the blender. Alternatively, you can use an immersion blender. Pour the creamy mixture back into the pot and add the plant-based cream, reserving a few tbsp to serve at the end, the garam masala, and the crushed methi leaves. Mix together and cover the pot and set aside until the kofta potato-tofu balls are ready.
• In a large mixing bowl, add grated tofu, grated potatoes, ground spices (red chili and garam masala), cornstarch, lemon juice, and salt.
• Mix together and test the consistency by forming some into a ball by rolling them between your palms. It should hold together. If it is very sticky or too wet and falling apart, you can add a bit more cornstarch. Shape the rest of the kofta mixture into mini balls.
• Roll these over cornstarch, gently coating it with the cornstarch. This helps hold the kofta balls it’s shape when frying in oil.
• Heat about 2 inches of high-heat safe oil in a heavy-bottomed pot over medium-low heat. When the oil is heated, fry the shaped kofta in batches, being careful not to overcrowd the pan, until the kofta is a beautiful dark golden brown color, flipping through for even cooking. When the kofta is fried, transfer it to a paper towel-lined plate
• When ready to serve, add the kofta balls to the tomato cashew sauce (only use what you will eat in one sitting, as the kofta gets soggy once in the sauce), then pour the reserved cream over top of the kofta. Garnish with coriander/cilantro. Enjoy with roti and/or basmati rice.

Nutrition

Spicy Viral Potato Dumplings

Ingredients1x2x3x

• 4 large potatoes 5-6 medium
• 1 cup Gram flour/Besan sub with chickpea flour
• 4 tsp oil
• 1 tbsp Panch Phoron (equal quantities of fennel seeds, fenugreek seeds mustard seeds, cumin seeds, and nigella seeds)
• 3 cloves Garlic chopped finely
• 1 tsp Red chilli powder sub with paprika if you don’t like heat
• ½ tsp Asafoetida/hing
• Chopped coriander optional

Instructions

• Peel and chop the potatoes into 1/2 inch pieces. Boil them in salted water for about 15 minutes.
• Remove and press them through a metal sieve with the help of a wooden spatula. Make sure the potatoes are hot when you are doing this to help them pass through the sieve better.
• Once all the potatoes are passed through, you will get a lump-free potato mash. Add gram flour , a teaspoon of salt, and mix well. Knead this into a pliable dough. It won’t be super tight and might even be a bit crumbly, but don’t panic. It’s just the lack of gluten, and once you start shaping the dumplings, it’s all going to work out.
• Wet your hands and break off a lime sized ball. Form it into a desired shape, I went for the viral mushroom look. Oil the mouth of a glass bottle and press it into the ball gently to form the shape.
• Take a pan and bring enough water to a boil. Add a tbsp of salt to it. Add the potato dumplings to this and boil for about 2 minutes Take them out with a. slotted spoon immediately and let them drain (any longer and they will turn soggy).
• Now take a wok/pan and add a 4 tbsp oil to it and heat it on medium-high flame.
• Add a tbsp of Panch Phoron to this. Let the seeds pop and turn golden brown in colour.
• Now add the chopped garlic to this and cook until they turn golden, but not brown!
• Then, add the red chili powder, asafoetida/hing to this, and let sizzle for a few seconds.
• Now add the potato dumplings and mix gently with a spatula. Let the spice mix coat the dumplings.
• Turn off the heat and add chopped coriander to this. Also, squeeze some fresh lemon juice on top.
• Serve hot!

Nutrition