Yukon Gold / Red Potato - 3, boiled and coarsely mashed
Garlic - 3 pods
Ginger - 1 inch
Green chillies - 4
Curry leaves - 6
Cilantro - 1/2 bunch, chopped
Salt
Turmeric - a pinch
Lemon Juice - 2 tsp
Hing / Asafoetida - 2 pinches
Mustard Seeds - 1 tsp
Urad Dal / Black Gram - 2 tbsp, soaked for an hour in a little water
Besan / Chickpea Flour - 3/4th cup
Brown Rice powder - 1 tbsp
Red chilli powder - 1/4 tsp
Baking soda - a pinch
Oil - 2 tsp
Peanut Oil for deep frying
Mix besan, rice powder, salt, soda, red chilli powder, a pinch of hing, 2 tsp oil with sufficient water to make a thick paste. The paste should be very thick, like thick heavy cream. Keep aside for atleast 15 minutes.
Make a paste of green chillies, ginger and garlic. Heat oil in a pan and temper with mustard seeds, hing, urad dal and curry leaves. Add the green chilli paste and cook for a few minutes.
Then add the mashed boiled potato, turmeric and salt. Toss for a few minutes for all the flavors to blend in the potato. Remove from heat, add lemon juice and cilantro and cool.
Make medium sized balls of the potato mixture, flatten with the palm, dip them in the besan paste and deep fry on medium heat till light brown. Serve hot with garlic chutney.
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