3 cups boiled mash potatoes 2 teaspoon ground green chillies (according to taste)2 full teaspoon ginger and garlic 1 teaspoon mustard seeds ½ teaspoon Asafoetida (hing)8 curry leaves chopped fine ½ teaspoon tumeric powder ¼ cup oil
Batter :¾ cup gram flourPinch of tumeric powderA good pinch of baking soda1 teaspoon oil Salt to taste. ⅓ cup water
Step one : Wash potatoes and put to boil with jacket, once potatoes are tender, drain, peel and mash. In a non stick frying pan heat oil add in mustard seeds, when it starts to splatter add in hing, ginger and garlic, green chillies, curry leaves and salt. Fry for a minute or two and throw over potatoes. Mix potatoes till nicely combined, form into balls and keep aside. Step two : Add all batter ingredients into a dish or mixing bowl, whisk till a smooth batter is formed. Dip potato ball into batter and fry in hot oil. Step three : Serve immediately in buns topped with peanut chutney or any chutney of your choice.