mustard seeds 1 1/2 tsp
black gram dal 1 tsp
Bengal gram dal 1 tbsp
red chillies (broken) 3
asafoetida powder 1/2 tsp
ghee 4 tsp
Oil for deep frying
Outer cover
besan 6 cups
red chilli powder 1 tsp
asafoetida powder 1/2 ts
salt to taste
filling
Potatoes (boiled, peeled and smashed) 1/2 kg
green chillies (cleaned and chopped finely) 15
beans (chopped finely) 100 gms.
carrots (scrapped & chopped finely) 3
green peas (shelled) 200grms
curry leaves (cleaned & chopped finely) 2 sprigs
cashew nuts (broken) 10
turmeric powder 1 tsp
Salt to taste
Mix besan, asafoetida powder, red chilli powder and salt with enough water to make thin batter and set aside. Heat ghee and add mustard seeds, black gram dal, Bengal gram dal, red chillites and asafoetida powder. When brown add cashewnuts and washed beans carrots, green peas, green chillites turmeric powder and curry leaves. When cooked add salt and mashed potatoes. All the mixture to cool and form medium sized balls. Healt oil in a pan. Dip each bass in batter and deep fry till golden brown. Drain and serve hot with chutney or sauce.
