600 g floury potatoes
600 g flour
600 g flour
method
1. Cook 600 g floury potatoes in salted water, drain, dry, mash and allow to cool.
2. Combine with 600 g flour and knead for 5 minutes to form a firm dough, then allow to rest for 1 hour.
3. Divide into 40 small pieces and mould 6 cm in diameter.
4. Golden shallow fry on each side in oil or ghee, drain and serve
2. Combine with 600 g flour and knead for 5 minutes to form a firm dough, then allow to rest for 1 hour.
3. Divide into 40 small pieces and mould 6 cm in diameter.
4. Golden shallow fry on each side in oil or ghee, drain and serve
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
