RECIPE :: indian parsnip and potato balls in batter

Ingredients
900g / 2lb of boiled potatoes (mashed),
75g / 2½oz of butter,
450g / 1lb of parsnips (grated),
½ tsp of cumin seeds,
1tsp of coriander seeds,
1tsp of mustard seeds,
2tbsp of olive oil,
1 onion (finely chopped),
4 cloves of crushed garlic,
1 inch of fresh ginger (minced),
3 chillies (finely chopped),
1 handful of fresh coriander (finely chopped),
½ a handful of fresh parsley (finely chopped),
½ tsp of salt,
¼ tsp of pepper and
enough vegetable oil for frying.

Batter
100g / 3½oz of gram flour and
160ml of water.
 Indian parsnip and potato balls in batter
Method
1)

To make the batter; mix the gram flour and water together.  Leave to one side for at least 20 minutes.
2) To make the rest; dry fry and crush the cumin seeds, coriander seeds and the mustard seeds.
3) Fry the onions with the olive oil over a medium/low heat for 6 minutes. 
4) Put the garlic, ginger, chillies and crushed spices in with the onions and fry for a further 2 minutes.
5) Combine the potatoes, parsnips, spicy onions, coriander and parsley.
6) Heat the oil until very hot.
7) Roll a heaped tablespoon of the mixture into a ball and dip into the batter.   Place the battered potato balls into the hot oil and cook for 5 minutes until golden brown.  Serve hot or cold.