INGREDIENTS

Potatoes
Onions
1-inch piece ginger, chopped fine
Green chillies
Coriander leaves
Turmeric powder
Salt
Oil
Bengal gram flour
Red chilli powder
Asafoetida
Ghee
Mustard seeds
Black gram dhal
Red Chilli halved
Curry Leaves

4 big
2 big
1 Nos.
4
1 bunch
1/2 teaspoon
to taste
to fry
2 cups
2 teaspoons
1/4 teaspoons
3 teaspoons
1 teaspoon
1 teaspoon
1
a few

METHOD

1. Boil the potatoes in their jackets. Peel, mash and set aside.
2. Heat the 3 teaspoons ghee and add all the ingredients for tempering. When the mustard seeds splutter, add the chopped green chillies, ginger and onions and fry for a couple of minutes.
3. Add the mashed potatoes, salt, turmeric powder and chopped coriander leaves. Cook for a couple of minutes till well blended. Remove from the heat and cool.
4. Shape the potato mixture into lemon sized rounds. Set aside.
5. To make the batter : Mix all the ingredients for the batter. Add sufficient water to make a smooth batter of dropping consistency.
6. Heat oil for frying. Dip each round into the batter and fry till golden brown.
7. Serve hot with chutney

By: Shakuntala