Ingredients:
- 500 gm potatoes
- Refine oil for deep frying
- ¼ teaspoon Mustard Seeds
- ¼ teaspoon Turmeric Powder
- 2-3 Green Chillies, finely chopped
- 1 inch piece Ginger, finely chopped
- Curry leaves (optional)
- 5 large cloves Garlic, finely chopped
- Cilantro, finely chopped
- Salt, as per taste
For the Batter:
- 200 gm Chickpea Flour, sifted
- Water
- ½ teaspoon Red Chilli Powder
- ¼ teaspoon Cumin Powder
- Salt
- A pinch of Baking Soda
Procedure:
- Make the potato balls by boiling the potatoes until soft, peel and mash coarsely.
- Next: Heat oil and add mustard seeds in a wok. When they crackle, add the curry leaves (optional), followed by ginger, garlic, green chilli, turmeric and salt. Mix well and cook for a few minutes till the ginger and garlic are cooked, being careful not to burn the tempering.
- Add mashed potatoes, along with the chopped cilantro.
- Divide the potato mixture into equal sized portions and form them into balls.
- Make a thick batter with the chickpea flour and the other ingredients mentioned for the batter. Be sure to add the water little at a time and check the consistency, so the batter does not become too thin.
- In a deep vessel or fryer, heat the oil for deep frying.
- When the oil is hot, dip each ball in the batter and deep fry until golden brown in color.
Serve piping hot with tomato ketchup!
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