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- Mix all ingredients of batter to form a dip thick enough to thickly coat back of a spoon. keep aside.
- Heat 2 tablespoons of oil in a frying pan. add asafoetida, mustard seeds, green chillies and onions. saute for a couple of minutes till onions are soft and light golden color.
- Add ginger paste, garlic paste, turmeric and salt and sauté for a few more minutes; then add the mashed potatoes and sauté for a couple of minutes.
- Allow the potato mixture cool down and divide the mixture into 8 portions, shape into round balls and keep aside.
- Heat oil in a wok for deep frying
- Coat each of the potato balls in the gram flour batter and gradually let it into the oil and deep fry until golden brown in color.
- Drain on absorbent paper and serve hot
This recipe was contributed by archanagk on 29 Nov 2001
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