Ingredients
600 gms of potatoes
1 one inch piece ginger
10-12 cloves of garlic
4-5 green chilies
1 ½ cups of gram flour (besan)
1 tsp of red chili powder
Salt to taste
A pinch of soda bi-carbonate (baking soda)
¼ tsp turmeric powder
2 tbsp of chopped coriander leaves
Oil to fry
- Boil, cool, peel and mash the potatoes and keep aside. Make a paste of ginger, garlic and green chilies.
- Prepare a thick better of besan with water, red chili powder, salt and soda bi-carbonate. Heat a little oil. Add ginger-garlic-green chili paste.
- Add mashed potatoes and turmeric powder and mix well. Add chopped coriander leaves and salt to taste. Let the mixture cool. When cold, form lemon sized balls.
- Heat oil in a
kadai. Dip the potato balls into the besan batter and deep fry in hot oil
till light golden brown.
Serve hot with chutney or sauce of your choice