This is a very famous vegetarian Indian street dish. It is a great snack and can be enjoyed with Imli (Tamarind) Chutney.
INGREDIENTS:1. 1 ts. Dhaniya seeds - that have been broken slightly (Coriander Powder)
2. 1 ts. Zeera
3 .1 ts. Red crushed pepper
4. The juice of 1/2 a lemon
5. 2 Potatoes
6. 1/2 cup Besan atta
7. 1/2 ts. lal mirch (Red chili powder)
8. pinch of salt
INSTRUCTIONS:
Boil the potatoes.
Mash the potatoes with hands, this will leave some larger chunks and leave a thicker consistency.
Add dhaniya seeds, zeera, red crushed pepper, and 1/2 lemon to mixture.
Make little balls (about the size of kofta, about 1.5 inch diameter).
Mix besan, water, lal mirch, salt mixture (for coating). *NOTE* Add enough water to make a thin pancake batter consistency.
To fry, mix the potato balls in the besan mixture prior to frying. This will coat the potatoes. Fry until slightly golden in color.
2. 1 ts. Zeera
3 .1 ts. Red crushed pepper
4. The juice of 1/2 a lemon
5. 2 Potatoes
6. 1/2 cup Besan atta
7. 1/2 ts. lal mirch (Red chili powder)
8. pinch of salt
INSTRUCTIONS:
Boil the potatoes.
Mash the potatoes with hands, this will leave some larger chunks and leave a thicker consistency.
Add dhaniya seeds, zeera, red crushed pepper, and 1/2 lemon to mixture.
Make little balls (about the size of kofta, about 1.5 inch diameter).
Mix besan, water, lal mirch, salt mixture (for coating). *NOTE* Add enough water to make a thin pancake batter consistency.
To fry, mix the potato balls in the besan mixture prior to frying. This will coat the potatoes. Fry until slightly golden in color.
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