Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Lg Potatoes
4 Green Chiles -- Finely
: Chopped
: Piece Of Ginger (1") --
: Finely Chopped
2 Lg Onions -- Finely Chopped
: Salt -- To Taste
1/2 ts Ground Turmeric
1 bn Coriander Leaves -- Finely
: Chopped
: Oil -- For Deep-Frying
: For Tempering-----
3 ts Ghee
1 ts Brown Mustard Seeds
1 ts Black Gram Dal (Washed Urad
: Dal) -- Picked Over
: and Rinsed
1 Red Chile -- Halved
: Few Curry Leaves
: Batter-----
2 c Bengal Gram Flour (Besan,
: Chickpea Flour)
2 ts Red Chili Powder
1/4 ts Asafoetida Powder
: Salt -- To Taste
: Water -- As Required

Boil the potatoes in the jackets. Peel, mash and set aside.

TEMPERING: Heat 3 teaspoons ghee in a heavy saucepan. Add the mustard
seeds, black gram dal, halved red chili, and a few curry leaves.

When the mustard seeds splutter, add the green chilies, ginger and
onions. Saute for 2-3 minutes.

Add the mashed potatoes, salt to taste, ground turmeric, and chopped
coriander leaves. Cook for 2-3 minutes until thoroughly blended.
Remove from heat and cool.

Shape the potato mixture into lemon-sized balls. Set aside.

TO MAKE BATTER: In a large mixing bowl, combine the Bengal gram
flour, red chili powder, asafoetida powder, and salt to taste. Add
enough water to make a smooth batter of dropping consistency.

Heat oil for deep-frying. Dip each potato ball into the batter and fry
until golden brown in color.

Serve hot with chutney.

Recipe By : Dakshin by Chandra Padmanabhan

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