Ingredients:
Potatoes - boiled 2
Ginger- 1small piece
Green chillies - 1
Cumin - 1/2 tsp
Mustard Seeds - 1/4 tsp
Curry leaves- a sprig
Turmeric pwd - a pinch
Salt - to taste
Oil for deep frying
Batter:
Besan ( chick pea flour- 1 cup)
Water as required
Add a pinch of turmeric n salt
Method:
1. Boil potatoes and peel.
2. Mash potatoes roughly.
3. Using a mortar and pestal, crush ginger, chilies, and cumin.
4. In a pan on medium heat 1 T oil with mustard seeds, curry leaves, turmeric and the above mixture. Add potatoes and salt. Mix for 5 minutes and set aside to cool.
5. For the batter, mix chickpea flour with turmeric, salt, and water until it has the thick consistency of frosting. Use your hand or a whisk.
6. Heat oil for deep frying on medium heat, in the meantime make potato mixture into golf-ball sized balls.
7. Roll balls in batter until completely covered.
8. Fry! Both sides until crisp (golden).
9. Serve along with sliced pav and chutney.
