Onion-1 nos (finely chopped)
Green Chilli-2 no (finely chopped)
Ginger-1 tsp (finely chopped)
Urad dal-1 tsp
Turmeric Powder-1/8 tsp
Salt to taste
Lime Juice-2 tbsp (acc to u r taste)
Mustard Seeds-3/4 tsp
Cumin seeds-1/2 tsp
Curry leaves- few
Hing- a pinch
For the Batter:-
Besan Flour-1/2 cup
Rice Flour-1/4 cup
Ajwain seeds- 1/2 tsp
Baking soda-1/4 tsp
Red Chilli powder-1/2 tsp
Salt to taste
Pressure cook potatoes for 3 whistles,peel off the skin once done and mash it well.Keep aide.
In a pan , season with cumin seeds,mustard seeds,urad dal and curry leaves and hing.Add turmeric powder mix well. then add finely chopped ginger,green chillies and onions.Fry till transparent without changing color salt.mix well.
Add cooked,mashed potatoes and mix well so that the turmeric blends evenly.Stir for 2 minutes and
lime juice mix well.Transfer to a plate and cool down. Make small sized balls and set aside.
In a mixing bowl,mix everything "for the batter" table with little water to make a batter,it should be thick enough to coat the potato balls.
Heat oil in a kadai and deep fry the potato balls dipped to coat it well in the besan batter mix.turn over in a minute to cook evenly on both sides.Cook in medium flame.
When its evenly golden fried,drain it over kitchen tissue.
Serve with any chutney or any type of sauces, as a tea time snack.