Fried potato stuffing
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| Prep Time | 20 minutes |
| Servings |
people
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Ingredients
- Potatoes(boiled and mashed) - 500 gm
- Onion(medium) - 2 nos
- Green chillies - 5 nos
- Ginger(garlic paste - 50 gm) -
- Gram flour(Kadala podi) - 250 gm
- Water - 2 cups
- Cumin seeds(Jeerakam) - 2 tsp
- Mustard seeds - 1 tsp
- Tamarind(Amchur, Puli) - 50 gm
- Jaggery(A small piece, Sharkkara) -
- Coriander leaves - 3 stalks
- Red chilly powder(A pinch) -
- Turmeric powder(A pinch) -
- Baking soda(A pinch) -
- Salt(As reqd) -
- Asafoetida powder(A pinch, Kayam) -
- Oil for frying -
Ingredients
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Instructions
- Sieve gram flour or besan.
- Add 3/4 tsp salt, 1 tsp of cumin seeds, a pinch of red chilly powder, a pinch of turmeric powder, 1/4 tsp of asafoetida and a pinch of baking soda.
- :- Too much of asafoetida can create strong and pungent smell. It will defy the taste..so add a bit.
- Mix together to make a thick and a smooth paste, using water.
- Heat 3 tsp of oil in a deep bottomed frying pan.
- Splutter mustard seeds, cumin seeds, ginger-garlic paste, green chillies and onion.
- Fry until the onions become translucent.
- Add mashed potatoes and salt and mix well.
- Add fresh coriander leaves and simmer for 2-3 mins.
- Simmer on low flame.
- Add this to the potato mixture.
- If using amchur powder, you can directly add 1-2 tsp of amchoor powder to the mixture.
- Make small balls off the mixture.
- Dip in the besan batter and deep fry.
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