Last Updated on
| Serves | Preparation Time | Cooking Time |
| 5 People |
10 – 15 Minutes
|
20 – 25 Minutes |
Ingredients
- 3 potatoes
- 1 onion, finely chopped
- 2 Nos green chillies
- 1 tsp ginger, finely chopped
- A pinch of turmeric
- Salt to taste
- Oil – to deep fry
To Temper
- 2 tsp oil
- 3/4 tsp mustard
- 1 tsp urad dal
- 1 sprig curry leaves
For the Batter
- 1/2 cup besan
- 1/4 cup rice flour
- 1/2 tsp black pepper powder
- 1 pinch of cooking soda
Method
Step 1
Pressure cook potatoes for 3 whistles, peel off the skin once done and mash well. Keep aside.
Step 2
In a pan, temper curry leaves, mustard and urad dal. Add to it finely chopped ginger, green chillies and onion. Fry for a minute, then add salt and turmeric.
Step 3
Add the mashed potatoes and mix well so that the turmeric blends evenly.
Step 4
Let the mix cool for a few minutes. Now, make 10 even sized balls of the same. Set it aside.
Step 5
Next, in a bowl mix the ingredients under ‘for the batter’ with a little water. The batter should be consistent and thick enough to coat the potato balls.
Step 6
Dip the potato balls in the batter and deep fry them in a hot pan of oil on a medium flame. Turn them often to ensure even cooking.
Step 7
Drain the excess oil serve hot with chutneys of your choice.
Nutritional Information
| Calories | 696 K cal |
| Proteins | 3.9 g |
| Fats | 14.4 g |
| Carbohydrates | 39.4 g |
| Cholesterol | 26 mg |
| Sodium | 6 mg |
| Potassium | 180 mg |
