Ingredients
Filling
2 boiled and mashed potatoes
1 green chilli deseeded and finely chopped
1 tbsp finely chopped coriander
Juice of ½ lime
Salt to taste
Dipping batter
1 cup besan or chickpea flour
Salt to taste
½ tsp turmeric
1 tsp red chilli powder
Pinch of baking soda
Water for mixing
Oil to deep fry
Method
Mix all the filling ingredients and make equal walnut sized balls. Set aside.
In a bowl add all the ingredients of batter and mix well adding little water at a time. The batter should be thick and not too runny.
Set aside for atleast 15 minutes.
Heat oil on medium high. Take the potato balls with a teaspoon and dip in the batter. Coat on all side and then drop into the hot oil one by one. Fry till golden and in batches.
Serve with chutney of your choice.
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