• 3/4 lb. potatoes
  • 3-4 onions, chopped finely
  • 2 cups bengal gram flour (besan)
  • 3-4 green chilies
  • A small piece ginger
  • 4 cloves garlic
  • 2 tbs. grated coconut
  • Sugar to taste
  • Juice of one lime
  • A few sprigs coriander leaves, chopped
  • Salt to taste
  • Oil for deep frying
  • 1 tsp. mustard seeds
  • 1 tsp. turmeric powder
  • 1/2 tsp. red chili powder
  • 1 tsp. cumin seeds
  • A pinch of soda-bi carb (baking soda)

Pressure cook the potatoes till soft.
Peel and mash. Set aside.
Blend together the green chilies, garlic and
ginger to a fine paste.
Mix together the potato, onions, ginger/garlic/
chili paste, coriander leaves, sugar, lime juice
and salt to taste.
Heat a little oil and add the mustard seeds and
curry leaves.
When the mustard crackles, remove from heat and
add to the potato mixture.
Mix well.
Make a smooth batter with the bengal gram flour, Soda,
salt to taste, cumin seeds, red chili powder and
turmeric powder.
Add a teaspoon of hot oil when making the batter.
Let the batter remain thick.
Divide the potato mixture into equal sized
portions, the size of a lemon.
Dip each ball in the batter and deep fry till
golden brown in color.
Serve hot with chutney/ketchup.