Served as snacks. Suitable for vegetarians.

Indian

1 Tablespoon Oil

4 Green Chillies, chopped fine

4 flakes of Garlic, crushed well

4 large Potatoes

1/2 teaspoons Turmeric powder

Salt to taste

4 Tablespoons chopped Coriander Leaves

For the batter:

2 cups Bengal Gram Flour(besan)

1 teaspoon Red Chilli powder

A pinch of Soda bi-carbonate and Asafoetida powder

Salt to taste

Oil to deep fry

Cook the potatoes in a large pot of water for about 10 minutes or till done. Cool, peel and cube them. Heat the oil in a pan. Add the green chillies and crushed garlic. Fry on medium heat for about 2 minutes or just till the raw smell of the garlic is gone. The garlic should remain white in color. Add the potato cubes, half the turmeric powder and salt to taste. Mix well whilst mashing half of the potatoes with the back of the ladle on medium heat for about 4 minutes. Put off the flame and let cool. Mix in the coriander leaves. Make lemon-sized balls. To make the batter, mix together the gramflour, red chilli powder, remaining turmeric powder, soda bicarbonate, asafoetida powder and salt to taste with water just enough to make a thick batter. Dip each ball in the batter and deep fry in hot oil in batches on medium flame till light golden brown in color. Remove onto a paper towel. Serve hot with Green Chutney(Hari Chutney)/Tomato ketchup.

Preparation time: 20 minutes(approx)

Cooking time: 25 minutes

Serves: 4

Tips:

Potatoes can be pressure cooked to save on time.

Chillies can be increased or decreased as desired.

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