 |
Ingredients
500 gm potatoes
Oil for deep frying
Tempering:
5 gm mustard seeds
2 gm curry leaves
5 gm turmeric powder
3 gm red chilli powder
10 gm green chillies
10 gm ginger
10 gm garlic
1 lime
10 gm coriander leaves
Salt
Batter:
200 gm gram flour
Water
5 gm red chilli powder
5 gm turmeric
3 gm crushed cumin
Salt
2 gm soda bi-carb
Cooking Style
Cook the potatoes until soft, peel and mash coarsely.Chop or crush together the green chillies, garlic, ginger and the 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 color.Serve hot with a chutney.
500 gm potatoes
Oil for deep frying
Tempering:
5 gm mustard seeds
2 gm curry leaves
5 gm turmeric powder
3 gm red chilli powder
10 gm green chillies
10 gm ginger
10 gm garlic
1 lime
10 gm coriander leaves
Salt
Batter:
200 gm gram flour
Water
5 gm red chilli powder
5 gm turmeric
3 gm crushed cumin
Salt
2 gm soda bi-carb
Cooking Style
Cook the potatoes until soft, peel and mash coarsely.Chop or crush together the green chillies, garlic, ginger and the 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 color.Serve hot with a chutney.
|
Ingredients
500 gm potatoes
Oil for deep frying
Tempering:
5 gm mustard seeds
2 gm curry leaves
5 gm turmeric powder
3 gm red chilli powder
10 gm green chillies
10 gm ginger
10 gm garlic
1 lime
10 gm coriander leaves
Salt
Batter:
200 gm gram flour
Water
5 gm red chilli powder
5 gm turmeric
3 gm crushed cumin
Salt
2 gm soda bi-carb
Cooking Style
Cook the potatoes until soft, peel and mash coarsely.Chop or crush together the green chillies, garlic, ginger and the 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 color.Serve hot with a chutney.
500 gm potatoes
Oil for deep frying
Tempering:
5 gm mustard seeds
2 gm curry leaves
5 gm turmeric powder
3 gm red chilli powder
10 gm green chillies
10 gm ginger
10 gm garlic
1 lime
10 gm coriander leaves
Salt
Batter:
200 gm gram flour
Water
5 gm red chilli powder
5 gm turmeric
3 gm crushed cumin
Salt
2 gm soda bi-carb
Cooking Style
Cook the potatoes until soft, peel and mash coarsely.Chop or crush together the green chillies, garlic, ginger and the 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 color.Serve hot with a chutney.
"
"
