Nanda Sahadeo's: Allu balls.

Allu is the Hindi word for potato. It's a version of Allu bonda. Like many of the Indian dishes in Guyana, this too was adjusted or made with what was available to our ancestors.. The batter for example is made with ground split pea powder and not chick pea flour as the latter was not available. If you use chick pea flower, there is not difference in taste or texture.

Potato balls are less spicy too as we do not really add any Indian spices in the filling except maybe jeera in some cases. Spices are in the batter however but its not to really overpower the potato filling.

This is an extremely easy snack/appetizer, very inexpensive too. It is one of the foods that we serve when they have religious functions/weddings.

To make 20 golf ball sized potato balls..

4 medium sized Irish potatoes(about 2 lbs), peeled, cubed and boiled in salted water.

Do not over boil to mush...stick a knife through the potato and once it goes through,remove from heat, drain and smash.

Add 2 tablespoons grated onions,1 teaspoon grated garlic,1 tablespoon finely chopped hot pepper( or to suit your taste). 1 table spoon lemon juice. Salt to taste. Combine completed and make into small golf sized balls.

Do not squash the balls as you make them. Gently smooth them into shape between the palms of your hands.

Batter:

If you have left over batter, it stays good in the fridge for up to a week when kept in a ziplock bag. This is the exact batter that is used to make baigani/eggplant fritters and with some adjustments, it also can make pholouri/pakoras. I will be putting up the other recipes shortly.

3 cups all purpose flour
1 cup ground dal/chick pea flour or besan
1/2 teaspoons ground turmeric
1 teaspoons ground cumin
1 teaspoon yeast
2 teaspoon baking powder
1 teaspoon salt( to taste)
2 1/2 cups room temperature water.

Place all the dry ingredients into a deep bowl. Mix to incorporate.

Mix together all ingredients with enough water to make a thick batter( it should not be runny or else it will not stay on the potato balls).

It must have some sort of elasticity or sling as it is called locally.

Heat oil in deep frying pan....there should be enough oil to always cover the balls.
Then place a few of the potato balls into the batter and cover them completely.
You must never over crowd the bowl as these balls will easily disintegrate.