5tablespoonsmashed potatothe secret of a lasting crunch
1 1/4cupwarm water
Oil for deep fryingI used sunflower
– Add saffron and cardamom to 1/4 cup warm water. Keep aside.
– Sift flour with salt and keep aside.
– In 3/4 cup warm water, add sugar and yeast. Keep aside for 5 minutes.
– To the flour add the mashed potato, saffron, and cardamom mixture, and stir.
– Gradually add the yeast mixture and keep on stirring, until the batter looks like cake batter, (different all-purpose flour brands require different amount of water.)
– Leave the batter to double in size, may take 30 to 40 minutes. The batter now should have bubbles, and be somewhat bouncy.
– Heat oil. Take around a teaspoon from the batter, and carefully drop it in the oil, if it floats quickly, the oil is too hot.
– Scoop the batter with your fingers (take around 1/2 tablespoon from batter), use your thump to push the batter off your fingers and in the oil, or take 1/2 tablespoon from batter using a spoon and push the batter off it using another spoon.
– After 1 minute of frying, move the dumplings around using a wooden spoon or spatula, this will make them cook evenly.
– When the dumplings are light brown, remove them from oil, and place them on kitchen paper.
– Pour your favorite syrup on top. The syrup should be at room temperature.
– You should serve these dumplings the same day you make them.