Red Potato - 2 big, boiled
Fresh Methi / Fenugreek Leaves - 1 bunch
Salt
Aamchur / Dried Mango Powder - 1 tsp
Turmeric Powder - a pinch
Red Chili Powder - 1/2 tsp
Green Chili - 3, finely chopped
Arrowroot Flour - 2 tbsp
Water - 1 tbsp
Oil for shallow frying
Coarsely mash the potatoes with a fork. Add salt, aamchur powder, red chili powder, turmeric powder, green chili and mix well.
Wash the methi leaves well and dry. Pluck the leaves and discard the stems. Add the leaves to the potato mixture and mix well.
Heat a tbsp oil in a cast iron skillet. Make a thin paste by mixing the arrowroot powder with a little water.
Take a small portion of the potato mixture. Make a round ball of it. Press gently between the palms. Dip in the arrowroot mixture and place on the hot skillet.
Cook till the bottom side is brown and crispy. Flip and cook on the other side till it gets crispy. Remove on a paper towel to soak up excess oil. Serve with homemade tamarind jaggery chutney.
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