Ingredients
• 4 boiled
potatoes coarsely mashed
• 1/2 onion
finely chopped
• 2 tsp
grated ginger
• 1.5 tsp
grated garlic
• 1/2 or
3 tbsp grated beet root
• Handful
of crushed groundnuts
• 1 tsp
each of roasted cumin powder, roasted coriander, red chilli powder, chat masala
• 1/2 tsp
turmeric powder
• 1/2 tbsp
mustard oil
• Salt as
per taste
• 1 tsp
ajwain seeds
• Besan
Process
• In a
pan, add the mustard oil and lightly saute the onions. Lower the flame.
• Once
done, add the grated ginger and garlic and saute for 2-3 minutes.
• Add the
cumin, coriander, red chilli powder, turmeric, salt and chat masala and saute
for another minute.
• Add the
grated beet root and ground nuts and mix well.
• After 2
minutes or so, add the mashed potato and mix well so the beet root is well
mixed with the potatoes.
• Cool
the mixture and make small balls/patties out of it.
• For the
batter, mix besan, salt, ajwain seeds in water, a pinch of baking powder and
make a thick batter. It should be thick enough to coat the aloo balls/patties.
• Dip the
balls/patties in this besan mixture and fry for 3-4 minutes until golden crispy.
Enjoy
with a green chutney (pudina, green coriander, 2-3 garlic cloves, imli, salt ground
to a paste), ghuguni, kancha lanka, mudhi etc
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