Boil the potatoes in the jackets. Peel, mash and set aside. TEMPERING: Heat 3 teaspoons ghee in a heavy saucepan. Add the mustard seeds, black gram dal, halved red chili, and a few curry leaves. When the mustard seeds splutter, add the green chilies, ginger and onions. Saute for 2-3 minutes. Add the mashed potatoes, salt to taste, ground turmeric, and chopped coriander leaves. Cook for 2-3 minutes until thoroughly blended. Remove from heat and cool. Shape the potato mixture into lemon-sized balls. Set aside. TO MAKE BATTER: In a large mixing bowl, combine the Bengal gram flour, red chili powder, asafoetida powder, and salt to taste. Add enough water to make a smooth batter of dropping consistency. Heat oil for deep-frying. Dip each potato ball into the batter and fry until golden brown in color. Serve hot with chutney. Recipe By : Dakshin by Chandra Padmanabhan Posted to MC-Recipe Digest V1 #276 Date: Sun, 3 Nov 1996 15:05:47 -0800 From: email@example.com (Sharon Raghavachary) NOTES : For a tangy taste, squeeze lime juice into the potato mixture.
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|Serving Size: 1 Serving (426g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 35 (11%)|
|Amt Per Serving||% DV|
|Total Fat 3.9g||5 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 8.4mg||3 %|
|Sodium 57.9mg||2 %|
|Potassium 1588.7mg||42 %|
|Total Carbohydrate 65.6g||19 %|
|Dietary Fiber 8.7g||35 %|
|Sugars, other 56.9g|
|Protein 7.8g||11 %|
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Calories per serving: 320
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