Ingredients                                                                                  

1.200gm     potato (boiled and mashed)
2.1/2 tsp     turmeric powder
3.3         shallots (finely chopped)
4.1         green chilli (finely chopped)
5.1 inch     ginger (finely chopped)
6.1 tsp         lemon juice
7.Salt          to taste

For seasoning

8.  ½ tsp         mustard seeds
9.  ½ tsp         cumin seeds
10.  A few         curry leaves

Ingredients for Batter

11.      1 cup            gram flour
12.  1 tbsp            rice flour
13.  A pinch            asafoetida    
14.  ¼ tsp            soda bicarbonate    
15.  Salt                to taste        
16.  1/8 tsp             turmeric powder
17.  ¼ tsp             chilli powder
18.  1 cup            sunflower oil

Method

Preparation of batter

• In a mixing bowl, mix gram flour, rice flour, salt to taste, asafoetida, turmeric powder, chilli powder, and soda-bicarbonate.
• Add enough water to make a smooth batter of dropping consistency.

Preparation of filling  

• Boil and mash potatoes.
• Heat 3 tsp oil in a pan, add mustard seeds.
• When it splutters, add curry leaves, finely chopped onion ginger and green chilli.
• Add turmeric powder.
• Stir until onions turn soft, and then add the mashed potato (making sure that there are no lumps).  Add lemon juice and salt to taste.
• Mix well and remove from the fire.
• Shape into lime size balls and set aside.
• Heat oil for deep frying in a kadai.
• Dip each potato ball into the batter and fry until golden brown
• Serve hot, tamarind or podine-ki chutney.
  
  

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