Cooked potatoes tossed in spices, dipped in a chickpea batter and deep fried. Served piping hot with ketchup or green chutney

Serves: 4

Cooking time (approx.): 16 minutes + to deep fry

Style: Indian Vegetarian

need:
1 tablespoon(s) oil
4 green chillies chopped fine
4 flakes of garlic crushed well
4 large potatoes
½ teaspoon(s) turmeric powder
salt to taste
4 tablespoons chopped coriander leaves

For the batter:
2 cup(s) bengal gram flour (chickpea flour or besan)
1 teaspoon(s) red chilli powder
a pinch of soda bi-carbonate and asafoetida powder
salt to taste
oil to deep fry

procedure:
Cook the potatoes in a large pot of water for about 10 minute(s) or till done. Cool, peel and cube them.
Heat the oil in a pan. Add the green chillies and crushed garlic. Fry on medium heat for about 2 minute(s) or just till the raw smell of the garlic is gone. The garlic should remain white in color.
Add the potato cubes, half the turmeric powder and salt to taste. Mix well whilst mashing half of the potatoes with the back of the ladle on medium heat for about 4 minutes. Put off the flame and let cool. Mix in the coriander leaves. Make lemon-sized balls.
To make the batter, mix together the gramflour, red chilli powder, remaining turmeric powder, soda bicarbonate, asafoetida powder and salt to taste with water just enough to make a thick batter. Dip each ball in the batter and deep fry in hot oil in batches on medium flame till light golden brown in color. Remove onto a paper towel.

TIPS:

Potatoes can be pressure cooked to save on time.
Chillies can be increased or decreased as desired.

Serve hot with: Green Chutney (Hari Chutney) / Tomato ketchup.