Preparation time: 15 minutes
Cooking time: 30 minutes
Serves: 6 ~ 8 depends on size of the filling
¾ cup besan flour
¼ cup rice flour
1 /2 tsp red Chili powder or to taste
⅛ tsp cooking soda
1 tsp oil
Orange food color as needed
Salt to taste.
Water as required
Oil - to fry
1 ½ tbsp oil
½ tsp mustard seeds
½ tsp cumin seeds
10 ~ 12 cashews, broken into pieces
1/ 4 cup chopped onion
1 minced green chilli ( increase the green chili, if you avoiding red chill powder)
¾ tsp ginger garlic paste
½ tsp turmeric powder
¾ tsp red chilli powder and coriander powder each (optional)
½ tsp garam masala powder
3 ~ 4 medium size potatoes,
Salt to taste
Minced cilantro, as needed
1. Mix besan, Rice flour, Oil, Cooking soda, Red chili powder, Food color & Salt together.
2. Add required water to besan mixture. Consistency of the batter must be in between consistency of idly and dosa Batter. Rest this batter for 15 minutes.
For potato filling:
3. Cook the potatoes. Peel and mash it roughly and keep it aside until use.
4. Heat oil in a pan, add mustard seeds, let it splutter. Then add cumin and broken cashews. Fry for few seconds.
5. Add onions, fry till it become soft and transparent. Throw in minced green chilies, ginger garlic paste and saute for few seconds till raw smell disappear.
6. Throw in turmeric, chilli powder, coriander powder and salt. Fry for few seconds till raw smell disappear.
7. Add potato, saute till masala combine together. Adjust salt and spice to taste.
8. Turn off the heat and add minced cilantro. Mix again. Allow the filling mixture to cool.
9. Divide the filling in to equal portion balls. Heat oil in a pan, dip the filling ball in the batter one at a time and drop it in the oil.
10. Fry till it change to slight golden color. Remove and drain it in paper towel. Serve with any chutney or ketchup.
Let's check the blogging marathon page here
Logo courtesy : Preeti