| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Indian | Indian | 4 | Servings |
INGREDIENTS
| 4 | Potatoes | |
| 4 | Green Chiles, Finely Chopped | |
| Piece Of Ginger, 1" Finely | ||
| Chopped | ||
| 2 | Onions, Finely Chopped | |
| Salt, To Taste | ||
| 1/2 | t | Ground Turmeric |
| 1 | Coriander Leaves, Finely | |
| Oil, For Deep-Frying | ||
| 3 | t | Ghee |
| 1 | t | Brown Mustard Seeds |
| 1 | t | 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 | t | Red Chili Powder |
| 1/4 | t | Asafoetida Powder |
| Water, As Required |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 204
Calories From Fat: 7
Total Fat: <1g
Cholesterol: 0mg
Sodium: 588.4mg
Potassium: 1145.8mg
Carbohydrates: 45g
Fiber: 7.4g
Sugar: 4.9g
Protein: 7.3g