500 g (1.1 lb) Colocasia (arvi), boiled, mashed
6 Green chillies, chopped
1 tbsp (15 g) Yoghurt (dahi)
1 tsp (6 g) Ginger (adrak), chopped
a pinch Asafoetida (hing)
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
Salt to taste For the batter:
1 cup (100 g) 3 1/2 oz Refined flour (maida)
1/2 cup (50 g) 1 3/4 oz Gram flour (besan)
1/2 cup (50 g) 1 3/4 oz Rice flour
a pinch Baking soda
Vegetable oil for frying
6 Green chillies, chopped
1 tbsp (15 g) Yoghurt (dahi)
1 tsp (6 g) Ginger (adrak), chopped
a pinch Asafoetida (hing)
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
Salt to taste For the batter:
1 cup (100 g) 3 1/2 oz Refined flour (maida)
1/2 cup (50 g) 1 3/4 oz Gram flour (besan)
1/2 cup (50 g) 1 3/4 oz Rice flour
a pinch Baking soda
Vegetable oil for frying
method
1. In a bowl, mix the colocasia with green chillies, yoghurt, ginger, asafoetida, and green coriander thoroughly. Season with salt and shape the mixture into medium-sized balls.
2. Combine all the ingredients of the batter and add enough water to make a batter of semi-thick consistency.
3. Heat the oil in a wok (kadhai); dip the colocasia balls into the batter and then, carefully, lower them into the wok in small batches.
4. Cook on medium heat until crisp; remove with a slotted spoon and drain on absorbent kitchen towels. Serve hot.
2. Combine all the ingredients of the batter and add enough water to make a batter of semi-thick consistency.
3. Heat the oil in a wok (kadhai); dip the colocasia balls into the batter and then, carefully, lower them into the wok in small batches.
4. Cook on medium heat until crisp; remove with a slotted spoon and drain on absorbent kitchen towels. Serve hot.
serving amount
serves: 2 - 4
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