| 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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