Ingredients

• For coating batter
• Sher besan 2 cups
• Turmeric powder ½ tsp
• Salt 1 tsp or as per taste
• Asafetida (heeng) ¼ tsp
• White cumin (zeera) ½ tsp (crushed)
• Red chilli (crushed) ½ tsp

For potato mixture

• Oil 2 tbspn
• Curry leaves 10-12
• Mustard seeds 1 tsp
• Ginger (chopped) 1 tbspn
• Garlic (chopped) 1 tbspn
• Green chilies (chopped) 4-5
• Boiled potato 0.5 kg
• Salt 1 tsp or as per taste
• Turmeric powder ¼ tsp
• Coriander leaves (chopped) ¼ cup

Oil for frying

Method

Take Sher besan in a bowl. Add turmeric powder, salt, asafetida, crushed cumin, crushed red chili and mix well.

Add enough water to make a thin paste.

Heat oil in a frying pan. Sauté curry leaves and mustard seeds. Add crushed ginger and garlic, chopped green chilies and fry for 1-2 minutes.

Boil potatoes and mash well. Add sautéed mixture, salt, turmeric powder, coriander leaves and mix well.

Make small balls (1-2 inches) of potato mixture and coat in Sher besan batter.

Heat oil in a wok and deep fry the besan-coated potato balls on medium heat until golden brown.

Serving Suggestion

Serve hot with tamarind sauce, mint sauce or ketchup.