Leela's Kitchen

Ingredients

Ingredients for the stuffing

1. 5 potatoes
2. 2 onions
3. 1 tsp ginger garlic paste
4. 4 green chilly
5. 1/4 tsp turmeric powder
6. Few Coriander leaves
7. 1/4 tsp mustard
8. Few curry leaves
9. Salt to taste
10. Oil for frying

Ingredients for the covering batter

1. 1 cup gram flour (besan)
2. 1 pinch hing (asafoetida powder)
3. 1/4 tsp turmeric powder
4. 1/2 tsp Chilly powder

Method

1. Boil the potatoes, peel off the skin and smash it and keep aside.
2. Chop the onion and green chilly into small pieces. Heat 2 tbspoon oil in a kadai, add mustard. When it splutters add 4–5 curry leaves, green chilly, onion, salt and sauté till the onion becomes light brown. Add turmeric powder, ginger garlic paste and sauté for a minute. Add smashed potatoes. Mix well. And remove from the stove.

For the outer covering batter

Mix all the ingredients for the outer covering and make the batter adding water little by little. The batter should be of medium consistency.

Heat oil in a pan. Make balls out of the potato stuffing, dip in the batter and deep fry in the oil. Keep them in tissue paper to remove the excess oil.

Serve hot with sauce or chutney.

For Chutney

Grind 1/2 cup grated coconut, 2 green chilly and salt with little water. Season with mustard.