Preparation:
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. |
