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Ingredients
:
5 to 6 potatoes
3-4 onions, chopped finely
2 cups besan
3-4 green chillies
A small piece ginger
3 cloves garlic
Sugar to taste
Juice of one lime
1 bunch dhaniya, chopped
Salt to taste
Oil for deep frying
1 tsp rai
1 tsp haldi
1/2 tsp red chilli powder
1 tsp jeera
Pinch of urad dal
A pinch of soda-bi carb (baking soda)
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Method
:
Pressure cook the potatoes till soft. Peel
and mash. Set aside.
Blend together the green chillies, garlic
and ginger to a fine paste. Mix together
the potato, onions, ginger/garlic/chilli
paste, dhaniya, sugar, lime juice and salt
to taste.
Heat a little oil and fry rai, jeera, urad
dal and curry leaves. When the mustard crackles,
remove from heat and add to the potato mixture.
Mix well.
Make a smooth batter with the bengal gram
flour, salt to taste, red chilli powder
and haldi Add a teaspoon of hot oil when
making the batter. Let the batter remain
thick.
Divide the potato mixture into small balls
Dip each ball in the batter and deep fry
till golden brown in color. Serve hot with
chutney/ketchup.
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