500 g (1.1 lb) Potatoes, boiled, mashed
1/2 cup (60 g) 2 oz Sago (sabu dana), soaked for 15 minutes, drained
3 1/2 tbsp (50 gm) 1 3/4 oz Groundnuts (moongphalli), coarsely pounded
Salt to taste
1 Ginger (adrak), chopped, 1 inch piece
2 - 3 Green chillies, chopped
2 1/2 tbsp (10 g) Green coriander (hara dhaniya), chopped
1 Lemon (nimbu) juice
Vegetable oil for deep-frying
1/2 cup (60 g) 2 oz Sago (sabu dana), soaked for 15 minutes, drained
3 1/2 tbsp (50 gm) 1 3/4 oz Groundnuts (moongphalli), coarsely pounded
Salt to taste
1 Ginger (adrak), chopped, 1 inch piece
2 - 3 Green chillies, chopped
2 1/2 tbsp (10 g) Green coriander (hara dhaniya), chopped
1 Lemon (nimbu) juice
Vegetable oil for deep-frying
method
1. Mix all the ingredients together except the oil and divide the mixture equally into lemon-sized balls.
2. Heat the oil in a wok (kadhai); flatten each ball lightly between the palms and fry, a few at a time, till golden. Remove with a slotted spoon and drain the excess oil on paper towels. Repeat till all the balls are fried.
3. Serve hot with hare dhaniye ki chutney
2. Heat the oil in a wok (kadhai); flatten each ball lightly between the palms and fry, a few at a time, till golden. Remove with a slotted spoon and drain the excess oil on paper towels. Repeat till all the balls are fried.
3. Serve hot with hare dhaniye ki chutney
serving amount
serves: 8
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