1 kg (2.2 lb) Potatoes, boiled, peeled, cut into small pieces
1 tbsp (15 ml) Vegetable oil
2 tsp (6 g) Black mustard seeds (rai)
2 tsp (4 g) Cumin (jeera) seeds
6 tsp Black gram (urad dal), washed, drained
100 g (3 1/2 oz) Curry leaves (kadhi patta)
2 Onions, medium-sized, thickly diced
200 g (7 oz) Green coriander (hara dhaniya), finely chopped
4 Green chillies, finely chopped
1 tsp (2 g) Red chilli powder
Salt to taste
6 tsp (30 ml) 1 fl oz Lemon (nimbu) juice
Vegetable oil for deep-frying For the batter:
1 1/2 cups (150 g) 5 oz Bengal gram flour (besan)
a pinch Soda bicarbonate
1 tsp (4 g) Salt
a little Water, cold
1 tbsp (15 ml) Vegetable oil
2 tsp (6 g) Black mustard seeds (rai)
2 tsp (4 g) Cumin (jeera) seeds
6 tsp Black gram (urad dal), washed, drained
100 g (3 1/2 oz) Curry leaves (kadhi patta)
2 Onions, medium-sized, thickly diced
200 g (7 oz) Green coriander (hara dhaniya), finely chopped
4 Green chillies, finely chopped
1 tsp (2 g) Red chilli powder
Salt to taste
6 tsp (30 ml) 1 fl oz Lemon (nimbu) juice
Vegetable oil for deep-frying For the batter:
1 1/2 cups (150 g) 5 oz Bengal gram flour (besan)
a pinch Soda bicarbonate
1 tsp (4 g) Salt
a little Water, cold
method
1. Heat the oil in a wok (kadhai); add the black mustard seeds, cumin seeds, black gram, and curry leaves. Saute till the black gram turns golden brown. Add the onions, green coriander, green chillies, and red chilli powder; fry for a minute.
2. Add the potatoes, salt, and lemon juice. Remove from heat. When cool enough to handle, mash the mixture until smooth. Divide and shape the mixture into egg-sized balls.
3. For the batter, mix all the ingredients in a bowl till it is of a coating consistency.
4. Heat the oil in a wok (kadhai); lower the balls in the batter and when they are well coated drop them in the oil gently. Fry until light brown. Remove with a slotted spoon and drain the excess oil on absorbent kitchen towels.
5. Serve hot with coconut chutney
2. Add the potatoes, salt, and lemon juice. Remove from heat. When cool enough to handle, mash the mixture until smooth. Divide and shape the mixture into egg-sized balls.
3. For the batter, mix all the ingredients in a bowl till it is of a coating consistency.
4. Heat the oil in a wok (kadhai); lower the balls in the batter and when they are well coated drop them in the oil gently. Fry until light brown. Remove with a slotted spoon and drain the excess oil on absorbent kitchen towels.
5. Serve hot with coconut chutney
serving amount
makes: 17 - 18
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