Ingredients:

Potatoes 1 kg (boil and mash)
Gram flour ¼ kg
Mustard seeds ½ tsp
Cumin seeds ½ tsp (roast and grind coarsely)
Salt to taste
Green chilies 4 chop fine
Coriander leaves 1 bunch cut fine
Red chili powder 1 tsp
Dalda or your choice of cooking oil for deep frying

Chutney for Potatoes:
Tamarind ¼ kg
Salt ½ tsp
Sugar 2 tbsp
Red chili powder 1 tsp
Dry ginger powder ½ tsp
Asafoetida (heeng) a pinch

Method:

Chutney Preparation Method:
Soak the tamarind in 2 cups of hot water for 20 minutes. Take out the seeds and mix well with the ingredients. Cook on low heat for 10 minutes.

*Add all the spices to the mashed potatoes; make small balls. Mix gram flour with water into a thick batter. Add in the salt and red chillies and mix well. Cover potato balls with the batter of gram flour. Deep fry till golden brown. Eat with chutney while hot.

Be Sociable, Share!

•