Ingredients
For potato mixture:
- Boiled potatoes – 4 large
- Finely chopped onions – 1 small
- Green chilies – 2-3
- Finely chopped Coriander leaves – 2 tbsp
- Finely chopped curry leaves – 5
- Finely chopped ginger – 1/2 inch
- Mustard seeds – 1 tsp
- Turmeric powder -1/4 tsp
- Oil 2tbsp
For the batter:
- Besan/ chickpea flour –1 1/2 cup
- Rice flour – 3 tbsp
- Ginger garlic paste – 1/2 tsp
- Red chili powder – 1/2 tsp
- Coriander powder – 11/2 tsp
- Cumin powder – 1 tsp
- Turmeric powder – 1/4 tsp
- Soda – a pinch
- Salt as required
- Oil for deep fry
Method:
- Mash the boiled potatoes
- Heat oil in a wok
- Add mustard seeds. Once they crackle add curry leaves and ginger. Fry for a few seconds.
- Add onions and fry till translucent
- Add green chilies, turmeric powder, salt and fry
- Now add the mashed potatoes and mix well
- Add coriander leaves. Remove from fire and keep aside
- For the batter, take a bowl, mix all ingredients from besan to salt
- Add water little by little to make a batter of medium consistency (not too thin or thick)
- Make small lemon sized balls of the potato mixture
- Heat oil in a wok and once the oil is hot, dip each potato balls into the batter and deep fry until slightly golden brown
- Serve hot and enjoy with spicy green chutney
