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Ingredientes
- 4 lrg Potatoes
- 4 x Green Chiles, Finely Minced
- Â Â Piece Of Ginger (1"), Finely Minced
- 2 lrg Onions, Finely Minced
- Â Â Salt, To Taste
- 1/2 tsp Grnd Turmeric
- 1 bn Coriander Leaves, Finely Minced
- Â Â Oil, For Deep-Frying
- 3 tsp Ghee
- 1 tsp Brown Mustard Seeds
- 1 tsp Black Gram Dal (Washed Urad Dal), Picked Over & Rinsed
- 1 x Red Chile, Halved
- Â Â A Few Curry Leaves
- 2 c. Bengal Gram Flour (Besan, Chickpea Flour)
- 2 tsp Red Chili Pwdr
- 1/4 tsp Asafoetida Pwdr
- Â Â Salt, To Taste
- Â Â Water, As Required
Direcciones
- Boil the potatoes in the jackets. Peel, mash and set aside.
- TEMPERING: Heat 3 tsp. ghee in a heavy saucepan. Add in the mustard seeds, black gram dal, halved red chili, and a few curry leaves.
- When the mustard seeds splutter, add in the green chilies, ginger and onions.
- Saute/fry for 2-3 min.
- Add in the mashed potatoes, salt to taste, grnd turmeric, and minced coriander leaves. Cook for 2-3 min till thoroughly blended. Remove from heat and cold.
- Shape the potato mix into lemon-sized balls. Set aside.
- TO MAKE BATTER: In a large mixing bowl, combine the Bengal gram flour, red chili pwdr, asafoetida pwdr, and salt to taste. Add in sufficient water to make a smooth batter of dropping consistency.
- Heat oil for deep-frying. Dip each potato ball into the batter and fry till golden in color.
- Serve warm with chutney.
- NOTES : For a tangy taste, squeeze lime juice into the potato mix.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 702g | |
| Recipe makes 4 servings | |
| Calories 472 | |
| Calories from Fat 83 | 18% |
| Total Fat 9.67g | 12% |
| Saturated Fat 2.57g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 55mg | 2% |
| Potassium 1795mg | 51% |
| Total Carbs 89.4g | 24% |
| Dietary Fiber 22.5g | 75% |
| Sugars 9.12g | 6% |
| Protein 16.48g | 26% |
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