Best Deep-fried potato balls

Deep-fried potato balls - everyone's favorite potato can be prepared in such an interesting way, surprising your loved ones with their creative culinary skills.

Ingredients

• Refined sunflower oil - 15 g (1 tbsp. L.)
• Caraway seeds - 4 tsp
• Black mustard seeds - 1 tsp
• Onions (finely chopped) - 1 pc.
• Ginger root (finely grated) - 2 tsp
• Chili peppers (seeded and finely chopped) - 2 pcs.
• Potatoes (peeled and boiled) - 600 g
• Fresh green peas - 200 g
• Juice of 1 lemon
• Fresh coriander leaves (chopped) - 90 g (6 tablespoons)
• Wheat flour - 140 g (1 1/4 cups)
• Rice flour - 40 g (1/3 cup)
• Turmeric - 1/4 tsp
• Coriander seeds (crushed) - 2 tsp
• Water - 350 g (1 1/2 cups)
• Vegetable oil for frying
• Salt and black pepper to taste

Directions

1. Heat the sunflower oil over medium heat in a wok or other large skillet. Pour caraway seeds and mustard seeds into a hot frying pan, fry for about 1-2 minutes. Add onion, ginger and chili and fry for about 3-4 minutes. Place the boiled potatoes and green peas in the pan. Fry for about 5-6 minutes. Sprinkle with spices, coriander leaves and lemon juice. Stir well and remove from heat, let cool slightly.
2. Divide the cooled mixture into portions, about 25, roll the potato balls and leave to cool completely.
3. In the meantime, prepare the dough. Pour all the flour into a large bowl. Season with salt, add turmeric and coriander. Gradually pour in water, kneading a homogeneous dough.
4. Put a large frying pan 1/3 full of vegetable oil over high heat. Bring the oil to a temperature of 180 degrees. Dip the cooled potato balls one by one into the dough, and then dip in a pan with oil, fry until golden brown, about 1-2 minutes. Put the finished potato balls on a paper towel so that the glass will have excess oil. Serve hot potato balls.