3 potatoes cubed Half teaspoon mustard seeds Little while jeeroo 1 teaspoon crushed garlic Quarter teaspoon arad (Turmeric) Half teaspoon dhana jeeroo ¾ teaspoon crushed green chilliesSalt
Add 2 tablespoon butter and oil in a heavy base pot. Temper mustard seeds and jeeroo. Add garlic followed by potatoes and rest of the spices. Cook till done adding little water at a time. Cook till it’s nice and soft. Some of the pieces must be a bit mushy but there must also still be some cubes. Leave to cool Roll into small balls and leave in the fridge to firm. Then a while before iftaar dip in batter and deep fry.
6 tablespoon flour3 tablespoon Chana flour Little dhana jeeroo Salt to taste Water (add water to make a thickish paste to coat the balls - paste must not be thin)