0
(0)
CATEGORY CUISINE TAG YIELD
Grains Indian Indian 4 Servings

INGREDIENTS

4 lg Potatoes
4 Green Chiles; Finely Chopped
Piece Of Ginger (1"); Finely Chopped
2 lg Onions; Finely Chopped
Salt; To Taste
1/2 ts Ground Turmeric
1 bn Coriander Leaves; Finely Chopped
Oil; For Deep-Frying
3 ts Ghee
1 ts Brown Mustard Seeds
1 ts Black Gram Dal (Washed Urad Dal); Picked Over & Rinsed
1 Red Chile; Halved
A Few Curry Leaves
2 c Bengal Gram Flour (Besan, Chickpea Flour)
2 ts Red Chili Powder
1/4 ts Asafoetida Powder
Salt; To Taste
Water; As Required

INSTRUCTIONS

FOR TEMPERING
BATTER
Boil the potatoes in the jackets. Peel, mash and set aside.
TEMPERING: Heat 3 teaspoons ghee in a heavy saucepan. Add the mustard
seeds, black gram dal, halved red chili, and a few curry leaves.
When the mustard seeds splutter, add the green chilies, ginger and onions.
Saute for 2-3 minutes.
Add the mashed potatoes, salt to taste, ground turmeric, and chopped
coriander leaves. Cook for 2-3 minutes until thoroughly blended. Remove
from heat and cool.
Shape the potato mixture into lemon-sized balls. Set aside.
TO MAKE BATTER: In a large mixing bowl, combine the Bengal gram flour, red
chili powder, asafoetida powder, and salt to taste. Add enough water to
make a smooth batter of dropping consistency.
Heat oil for deep-frying. Dip each potato ball into the batter and fry
until golden brown in color.
Serve hot with chutney.
Recipe By     : Dakshin by Chandra Padmanabhan
Posted to MC-Recipe Digest V1 #276
Date: Sun, 3 Nov 1996 15:05:47 -0800
From: sweber@ix.netcom.com (Sharon Raghavachary)
NOTES : For a tangy taste, squeeze lime juice into the potato mixture.

A Message from our Provider:

“It is easier to preach ten sermons than it is to live one.”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?