Bhaskar
03-01-2009, 01:26 AM
This is a South Indian classic :)
Ingredients:
For filling
Potatoes - 4 large
Onions - 2 large, finely chopped
Green chillies - 4, finely chopped
Ginger - 1 inch piece, finely chopped
Ground turmeric - 1/2 tsp
Cilantro leaves - a small bunch, chopped fine
For tadka
Ghee or butter - 3 tsp
Mustard seeds - 1 tsp
Black gram dal - 1 tsp
Red chilli - 1, break into 2-3 parts
Curry leaves - A few
Cumin seed - 1 tsp (optional)
For batter
Garbanzo bean flour - 2 cups (this usually hides in the Indian store under the alias "besan")
Red chilli powder - 2 tsp
Asafoetida - 1/2 tsp
Salt to taste
Method:
1. Boil, peel and mash potatoes.
The tadka
2. Heat the ghee/butter in a heavy saucepan. Add the rest of the tadka ingredients.
The filling
3. Once the mustard seeds pop (takes about 30 seconds), add the green chillies, ginger and onions. Saute until onions brown.
4. Add the potatoes and the rest of the filling ingredients. Cook for a few minutes and make sure its all mixed in evenly.
The batter
5. Mix all batter ingredients in a large mixing bowl. Add water until the batter reaches dropping consistency.
Putting it all together
6. Heat upoil to deep fry (sorry to those who don't deep fry stuff).
7. Roll the filling into small balls about an inch in diameter (use vernier callipers for accuracy :P).
8. Dip them in the batter and deep fry until golden brown.
9. Serve hot with coconut or green chutney and a big smile.
Ingredients:
For filling
Potatoes - 4 large
Onions - 2 large, finely chopped
Green chillies - 4, finely chopped
Ginger - 1 inch piece, finely chopped
Ground turmeric - 1/2 tsp
Cilantro leaves - a small bunch, chopped fine
For tadka
Ghee or butter - 3 tsp
Mustard seeds - 1 tsp
Black gram dal - 1 tsp
Red chilli - 1, break into 2-3 parts
Curry leaves - A few
Cumin seed - 1 tsp (optional)
For batter
Garbanzo bean flour - 2 cups (this usually hides in the Indian store under the alias "besan")
Red chilli powder - 2 tsp
Asafoetida - 1/2 tsp
Salt to taste
Method:
1. Boil, peel and mash potatoes.
The tadka
2. Heat the ghee/butter in a heavy saucepan. Add the rest of the tadka ingredients.
The filling
3. Once the mustard seeds pop (takes about 30 seconds), add the green chillies, ginger and onions. Saute until onions brown.
4. Add the potatoes and the rest of the filling ingredients. Cook for a few minutes and make sure its all mixed in evenly.
The batter
5. Mix all batter ingredients in a large mixing bowl. Add water until the batter reaches dropping consistency.
Putting it all together
6. Heat upoil to deep fry (sorry to those who don't deep fry stuff).
7. Roll the filling into small balls about an inch in diameter (use vernier callipers for accuracy :P).
8. Dip them in the batter and deep fry until golden brown.
9. Serve hot with coconut or green chutney and a big smile.