MaterialFour cups boiled and mashed potatoes, two tablespoons finely chopped coriander, a teaspoon grated ginger, finely chopped green pepper (taste), a tablespoon of lemon juice, ½ teaspoon mustard (optional), ½ teaspoon cumin, ½ teaspoon coriander powder , ½ teaspoon Anardana powder, a quarter teaspoon turmeric powder (optional), rock salt (taste), two teaspoons oil, oil for deep fry.
Kuttu and two cups of flour, three-fourths cup red chili powder, ¼
teaspoon baking soda, salt (taste), ½ teaspoon Ajwain, water (as
Common - served with mint sauce.
- Better make the contents of the slurry mix and keep for 10 minutes.- Heat oil in pan and the mustard, cumin seeds, green chillies, ginger and fry for insert does not change the color of ginger.- Insert and play the turmeric and salt. The lemon juice, coriander powder, coriander leaf, Amchur Anardana powder and stir.- Now add potatoes and mix well, then remove from heat. Leave the mixture to cool and then make bullets.- Dipped in batter and deep fry the balls now.- Remove when golden brown and place on a tissue paper.