|
Ingredients
|
Quantity
|
|
Potatoes
|
115gms
|
|
Pomegranate seeds
|
5gms
|
|
Dry mango powder
|
5gms
|
|
Mint leaves
|
1 spring
|
|
Coriander leaves
|
1 spring
|
|
Coriander (crushed)
|
2gms
|
|
Cumin
|
2gms
|
|
Chilli powder
|
2gms
|
|
Salt
|
to taste
|
|
Gram flour
|
30gms
|
|
Oil for frying
|
|
Boil, peel and mash potatoes. Chop coriander and mint
leaves. Mix all the ingredients (except gram flour) together and divide into 4 portions.
Prepare a batter of medium thickness with gram flour and water. Whisk till
light and frothy. Dip the potatoes balls in the batter and deep fry. Remove and
press to make them flat. Fry again till brown and crisp. Serve hot with mint or
tamarind chutney.
