Recipe by Marina Lasrado
Ingredients:
2 medium potatoes
1 tsp oil
pinch of hing/asafoetida
For the batter:
1/2 cup besan/gram flour
1/2 tsp chili flakes or chili powder
1/2 tsp ajwain/carom seeds
1/2 tsp jeera powder
1/2 tsp salt
1" ginger (finely chopped)
1 green chilli (chopped)
1/4 tsp turmeric powder
10 sprigs coriander leaves (chopped)
1 1/4 cups water
Steps:
- Boil the potatoes. Once cooled, grate them.
- In a large bowl, sieve the besan.
- Add chili flakes, ajwain, salt, ginger, green chilies, turmeric, coriander leaves. Mix well.
- Add water and mix well to make a smooth, runny batter.
- In a vessel, heat oil.
- Add hing, followed by the besan mixture. Cook on medium flame, stirring continuously till it thickens.
- Add potato and cook until it leaves the pan.
- Spread on to a greased plate. Flatten with a bowl or spatula and let it cool.
- Cut in to desired size and shallow/deep fry until golden brown.
- ENJOY!