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  • Cook all the potatoes in boiling water until just tender. Then drain well, mash and set aside. 
  • At the same time, process the flour, curry powder, garam masala, salt, pepper and water until smooth, adding a little more water if too thick. 
  • Then transfer the batter to a very large bowl, stir through the garlic and set aside for about 15 mins. 
  • When ready, add the mashed potatoes and diced vegies to the batter. Mix until well combined with a wooden spoon. 
  • Then heat a thin layer of oil in a large non-stick pan and fry heaped teaspoons of the mixture in batches, flattening them a little with a spoon and not overcrowding the pan.  Drain on kitchen paper towels. 
  • nb.  I would prefer blanching the vegies before adding to the batter. 
  • from “Harvest Vegetarian” by Adam de Ath


  • 1 large sweet potato, peeled & diced
  • 3 Pontiac potatoes, peeled & diced
  • 500 gm chickpea (besen) flour, sifted
  • 1 tbsp curry powder
  • 1 tbsp garam masala
  • 1-2 tspn salt
  • 2 tspn ground pepper
  • 250 ml water
  • 4 garlic cloves, crushed
  • 1 kg mixture of diced red onion, corn, carrots, red capsicum & green beans
  • vegetable oil


Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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