Ingredients:
Potato – 4 Nos
Green peas – ½ cup
Onion - 1 chopped finely
Green chillies - 2 chopped finely
Ginger – a small piece chopped finely
Besan flour - 2½ cupRice flour – ¼ cup cup
Chilli powder – 1 teaspoon
Baking soda – a pinch
Kesar Color – a pinch
Butter – 1 teaspoon
Asafotida powder – ½ teaspoon
Salt – 1 teaspoon
Oil – for deep frying
Method:
Mix besan, rice flour, chilli powder, asafetida,butter, kesar color and salt. Add water little by little and make a thick batter(dosa batter consistency).Pressure cook potato and peel off the skin. Mash well and keep aside. In a kadai put one teaspoon oil. When it is hot add chopped onion, green chillies, ginger and fry well. Add peas and fry for another two minutes then add potato along with red chilli powder, asafotida and salt. Mix well and cool it.
Make lemon size balls. Dip this ball in the batter and drop gently into hot oil. Deep fry till it becomes golden yellow. Serve with any chutney.
Potato – 4 Nos
Green peas – ½ cup
Onion - 1 chopped finely
Green chillies - 2 chopped finely
Ginger – a small piece chopped finely
Besan flour - 2½ cupRice flour – ¼ cup cup
Chilli powder – 1 teaspoon
Baking soda – a pinch
Kesar Color – a pinch
Butter – 1 teaspoon
Asafotida powder – ½ teaspoon
Salt – 1 teaspoon
Oil – for deep frying
Method:
Mix besan, rice flour, chilli powder, asafetida,butter, kesar color and salt. Add water little by little and make a thick batter(dosa batter consistency).Pressure cook potato and peel off the skin. Mash well and keep aside. In a kadai put one teaspoon oil. When it is hot add chopped onion, green chillies, ginger and fry well. Add peas and fry for another two minutes then add potato along with red chilli powder, asafotida and salt. Mix well and cool it.
Make lemon size balls. Dip this ball in the batter and drop gently into hot oil. Deep fry till it becomes golden yellow. Serve with any chutney.
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