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Ingredients
Method
500 g grated boiled potatoes
500 g plain flour
A dash of fine salt
1/4 cup water (to be adjusted)
- Boil potatoes until cooked through, about 20 min. Remove skin.
- Grate the potatoes.
- Mix the grated potatoes with the flour, salt and water well.
- Use your hands to form a ball and dust with some flour on the outside.
- Wrap with cling wrap and leave aside for 15-30 minutes.
- Using your fingers, pinch some dough and form a small ball.
- Flatten the ball with your palm.
- Use a rolling pin to roll the dough so that it has an even thickness of 3-5 mm. This is only a rough estimate.
- Repeat with the rest of the dough.
- Heat up oil in wok or deep fryer.
- When oil is hot enough, gently place 2 to 3 potato breads in to deep fry.
- Take them out when the bread has turned a light golden brown colour.
- Cool on some paper towels and serve with curry.
