| 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.
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