Potatoes			600 gms
	Ginger				1 inch
	Garlic				10-12 cloves
	Green Chillies			4-5
	Gram flour 			1 ½ cups
	Red Chilli Pdr.			1 tsp.
	Salt				to taste
	soda bi-carbonate 		a pinch
   	Turmeric Pdr.			¼ tsp
    	Coriander leaves		30 gms.
   	Curry Patta			10 nos.
    	Mustard Seeds 			1 tsp.
	Oil 				to fry

• Boil, cool, peel and mash the potatoes and keep aside.
• Chop ginger, garlic and green chillies.
• Prepare a thick better of besan with water, red chilli powder, salt and(BAKING SODA) soda bi-carbonate.
• Heat a little oil. Add the mustard seeds and curry patta.
• When the seeds crackle, add chopped ginger,garlic and green chillies.
• Add mashed potatoes and turmeric powder and mix well.
• Add chopped coriander leaves and salt to taste.
• Let the mixture cool. When cold, form lemon sized balls.
• Heat oil in a kadai.
• Dip the potato balls into the besan batter and deep fry in hot oil till light golden brown.
  Serve hot with chutney or sauce of your choice.

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