Ingredients 2 cups boiled , peeled and mashed potatoes 1 tablespoon oil 2 teaspoon ginger-green chilli paste ¼ teaspoon turmeric powder (haldi) 1 tablespoon chopped coriander (dhania (coriander)) 2 teaspoon lemon juice 2 teaspoon sugar salt to taste oil for deep-frying
To Be Mixed Together Into A Thin Batter (using ¾ Cup Water) 1 cup besan (bengal gram flour) ¼ teaspoon chilli powder 1 tablespoon oil a pinch of asafoetida (hing) a pinch soda bi-carb salt to taste
Heat the oil in a broad pan, add the ginger-green chilli paste, turmeric powder, coriander, lemon juice, potatoes, sugar and salt, mix well and sauté on a medium flame for 3 to 4 minutes. Remove from the flame, cool and divide the mixture into 10 equal portions. Roll out each portion into a round and keep aside. Heat the oil in a kadhai. Dip the potato rounds in the prepared batter and deep-fry a few at a time on a medium flame, till they turn golden brown in colour from all the sides. Drain on absorbent paper and serve hot with green chutney.