Serves: 10
Total Calories: 241
1. Prepare the chaat masala. Cook the potatoes in lightly salted boiling water to cover until soft, about 20 minutes. Drain, let cool, then coarsely mash (do not peel).
2. Heat the vegetable oil in a large nonstick wok or saucepan over medium-high heat and add the mustard seeds. They should splutter upon contact with the hot oil, so cover the pan until the spluttering subsides. Quickly add the dals and cook, stirring, until golden, 1 minute.
3. Add the curry leaves and onion and stir until golden, 1 to 2 minutes. Mix in the green chili peppers, ginger, and asafoetida, stir momentarily, and add the potatoes, 1/2 cup cilantro, and the salt. Cook over medium heat, stirring, until golden, 5 to 7 minutes. Let cool. Using clean hands, shape the mixture into 10 to 12 round balls and set aside.
4. Prepare the basic batter, then mix in the rice flour and the 3 tablespoons cilantro. Dip each potato ball into the batter to coat well.
5. Fry as per directions in INFORMATION AND SPECIAL TECHNIQUES: __Frying Fritters (Pakorae Talna). Transfer to a platter, sprinkle with the chaat masala, and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Mashed Batter-Fried Potato Balls recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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