| Ingredients | 200 GMS Potatoes | | | 3-4 onions, chopped finely | | | 2 cups Bengal gram flour (besan) | | | 3-4 green chilies small piece ginger | | | 4 cloves garlic | | | Sugar according to taste | | | Juice of one lime | | | 1 tsp. coriander leaves, chopped | | | Salt according to taste | | | Oil for deep frying | | | 1 tsp. mustard seeds | | | 1 tsp. turmeric powder | | | 1/2 tsp. red chili powder | | | 1 tsp. cumin seeds | | | A pinch of baking soda |
Instructions | 1.Pressure cook the potatoes till soft. Peel, mash and keep them aside.
2.Blend together the green chilies, garlic and ginger to a fine paste.
3.Mix together the potato, onions, ginger/garlic/chili paste, coriander leaves, sugar, lime juice and salt.
4.Heat a little oil and add the mustard seeds and curry leaves. When the mustard crackles, remove from heat and add to the potato mixture. Mix well.
5.Make a smooth batter with the Bengal gram flour, salt , cumin seeds, red chili powder and turmeric powder.
6.Add a teaspoon of hot oil when making the batter. Let the batter remain thick.
7.Divide the potato mixture into equal sized portions, the size of a lemon.
8.Dip each ball in the batter and deep fry till golden brown in color. |
| Serve with | Serve hot with chutney/ketchup. |
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Recipes 
