INGREDIENTS
- 500 gm: Potatoes
- Oil for deep frying
- For Tempering
- 10 gm: Ginger
- 10 gm: Garlic
- 10 gm: Green chillies
- 02 gm: Curry leaves
- 05 gm: Mustard seeds
- 05 gm: Turmeric powder
- 03 gm: Red chilli powder
- 10 gm: Coriander leaves
- 1 : Lemon
- Salt
- For Batter
- 200 gm: gram flour
- 05 gm: Red chilli powder
- 05 gm: Turmeric
- 03 gm: Crushed cumin
- 02 gm: Soda bi-carb
- Salt
- Water
- METHOD
- Cook potatoes until soft, peel and mash coarsely. Chop or crush together green chillies, garlic, ginger and coriander leaves.
- Using the mentioned ingredients make a thick batter.
- Heat oil and add mustard seeds after they crackle add the curry leaves.
- Mix in all the rest of the tempering ingredients and add to the mashed potatoes.
- Divide the potato mixture into equal sized portions, approximately the size of a lemon.
- Dip each ball in the batter and deep fry until golden brown in colour.
- Serve hot with a chutney.
