Ingredients:
Potatoes – 350 gms (about 4 medium sized)
Bengal Gram Flour – 1/2 cup
Rice Flour – 2 tblsp
Ginger – 1/2 inch piece, chopped fine
Green Chillies – 7 to 8, chopped fine
Coriander Leaves – small bunch, chopped fine
Asafoetida Powder – 1/2 tsp
Curry Leaves – few
Salt to taste
For Tempering:
Oil – 2 tsp
Mustard Seeds – 1 tsp
Curry Leaves – few
Method:
1. Boil the potatoes in their jackets. Peel and mash.
2. Add the bengal gram flour, rice, flour, ginger, green chillies, coriander leaves, asafoetida powder, curry leaves and salt. Mix well.
3. Heat 2 tsp oil and add the mustard seeds. When they splutter, add to the potato mixture. Mix well.
4. Heat oil in a kadhai. Wet both your hands. Take a ladle of batter and place it on the palm of your left hand. Flatten the batter with your right hand. Slip the batter gently into the oil.
5. Fry till golden brown and crisp.
6. Drain on a sheet of kitchen paper.
7. Serve hot with chutney.
