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3/4 lb potatoes 4 (chopped finely) onions medium 2 cups (besan) Bengal gram flour 4 green chillies A small piece ginger 4 cloves garlic 2 tbsp grated coconut Sugar to taste Juice of one lime coriander leaves A few sprigs (chopped) oil for deep frying 1 tsp mustard seeds 1 tsp turmeric powder 1/2 tsp red chilli powder 1 tsp cumin seeds A pinch of soda bi carb (baking soda) salt as per taste
Methods/steps
Boil potatoes, peel and slightly mash.
Blend together the green chillies, garlic and ginger to a fine paste.
Mix together the Potato, onions, ginger and garlic chilli paste, coriander leaves, Sugar, lime juice and salt to taste.
Heat a little oil and add the mustard seeds and curry leaves. When the mustard crackles, remove from heat and add to the Potato mixture and mix well. Make a smooth batter with the Bengal gram flour, salt to taste, cumin seeds,red chilli powder and turmeric powder.
Add a teaspoon of hot oil when making the batter. Let the batter remain thick.
Divide the Potato mixture into equal sized portions, the size of a lemon.
Dip each ball in the batter and deep fry till golden brown in color.
Sanjeev Kapoor is one of India's most popular chefs and author. This book is the first in the series called "Khana Khazana: Celebration
of Indian Cookery" which has been planned in order to familiarize food
lovers with long forgotten regional cuisines of India. These recipes
will open the doors to the unexplored range of recipes that had been
relegated to the archives.
A lot of painstaking research has gone into collecting these recipes.
Each state and region included in this book has its own cuisine and
local flavour. In this book the author introduces a variety of dishes that
have been perfected by our ancestors. At the same time care has been
taken to ensure that the ingredients used are easily available and if
not, a substitute has been suggested. Chettinad Fried Chicken, Kombdi
Wada, Chingri Malai Curry, Rayalseema Pesarettu, Kolhapuri Pandhra
Rassa, Kesari Rajbhog, Khajoori Shahi Tukra are just a glimpse of the
fabulous tongue tickling recipes you will find between the two covers
of this book. They will not only bring in India's diversity into your
home kitchens but also help you to satiate the best of gourmet palates.
If you are new to Indian Cooking then your journey to learning how to cook Indian food may be a little simpler if you could see it visually. This section of the website has a number of videos of some of the most popular Indian dishes like Chicken Makhni, Chiken Tikka, Alu Gobi. We will be constantly adding new videos to this site as we come across them. All of the videos are from partner sites that have approved these videos for use on this site.
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