Aloo batata (potato balls)

2015-06-27
  • Yield : 15
  • Prep Time : 15m
  • Cook Time : 20m
  • Ready In : 35m

Ingredients

  • 2 cups boiled , peeled and mashed potatoes
  • 1 tbsp oil
  • 2 tsp ginger-green chilli paste
  • 1/4 tsp turmeric powder (haldi)
  • 1 tbsp chopped coriander (dhania)
  • 2 tsp lemon juice
  • 2 tsp sugar
  • salt to taste
  • oil for deep-frying
  • for batter :1 cup besan ( gram flour)
  • 1/4 tsp chilli powder
  • a pinch of asafoetida (hing)
  • a pinch soda bi-carb
  • salt to taste

Method

Step 1

Heat the oil in a broad pan, add the ginger-green chilli paste, turmeric powder, coriander, lemon juice, potatoes, suagar and salt, mix well and sauté on a medium flame for 3 to 4 minutes. Remove from the flame, cool and divide the mixture into 12 to 15 equal portions. Roll out each portion into a round and keep aside.

Step 2

Heat the oil in a kadhai. Dip the potato rounds in the prepared batter and deep fry a few at a time on a medium flame, till they turn golden brown in colour on all the sides. Drain on absorbent paper and serve hot with chutney of your choice.

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