Ingredients:
Besan (gram flour) 3/4th cup
Asafoetida(hing) a pinch
Asafoetida(hing) a pinch
Turmeric a pinch
Green chillies 3
lemon juice 1/4th tea spoon
Mustard seeds 1/4th tea spoon
Coriander leaves 2-3 strands
Curry leaves 4-5
Oil
Salt as per taste
lemon juice 1/4th tea spoon
Mustard seeds 1/4th tea spoon
Coriander leaves 2-3 strands
Curry leaves 4-5
Oil
Salt as per taste
Method:
1.Cut the potatoes into half and cook with a pinch of turmeric. Peel and mash with hand.
2. Heat 1 tea spoon oil and add mustard seeds. When mustard seeds start spluttering, add asafoetida, green chillies and curry leaves, fry for sometime. Add the mashed potatoes, salt, finely chopped coriander leaves and mix well. Remove from flame.
3.In a bowl mix besan, chilli powder, salt, lemon jiuce with sufficient water to make a thick paste.
4.Heat oil in a kadai. Take a ball of potato mixture, dip it in the besan paste so that there is a thick layer of besan paste on potato ball and deep fry in oil. Fry till it gets a slight brown color. Serve hot with tomato ketchup.
2. Heat 1 tea spoon oil and add mustard seeds. When mustard seeds start spluttering, add asafoetida, green chillies and curry leaves, fry for sometime. Add the mashed potatoes, salt, finely chopped coriander leaves and mix well. Remove from flame.
3.In a bowl mix besan, chilli powder, salt, lemon jiuce with sufficient water to make a thick paste.
4.Heat oil in a kadai. Take a ball of potato mixture, dip it in the besan paste so that there is a thick layer of besan paste on potato ball and deep fry in oil. Fry till it gets a slight brown color. Serve hot with tomato ketchup.
