INGREDIENTS:
Boiled potates (6-8).
Salt to taste.
Ginger paste (1 TBs).
Dried red chili flakes (1 TBs).
Black salt / Rock salt.
Cumin powder (1 Tsp).
Besan /gram flour (2 cups).
Baking powder (1 Tsp).
Oil for frying.
PROCEDURE:
Mash potatoes with salt, ginger paste, chili flakes, cumin powder and mash well, check that no lumps are formed, now divide into small small dumplings, give them a round shape and flatten them in middle with fingers, similarly repeat with all dumplings and keep aside.
Heat oil in a pan.
Meanwhile in a deep bottomed bowl, mix besan, baking powder and salt, make a fine paste with water, consistency of paste should be too thick to too thin.
Now dip the mashed potato dumplings in the besan so that a full coating is formed, now fry them in heated oil, as you drop the chop, and fry them golden brown.
Sprinle some black salt over it and enjoy it, it also taste awesome with muri, puffed rice.
Boiled potates (6-8).
Ginger paste (1 TBs).
Dried red chili flakes (1 TBs).
Black salt / Rock salt.
Cumin powder (1 Tsp).
Besan /gram flour (2 cups).
Baking powder (1 Tsp).
Oil for frying.
PROCEDURE:
Mash potatoes with salt, ginger paste, chili flakes, cumin powder and mash well, check that no lumps are formed, now divide into small small dumplings, give them a round shape and flatten them in middle with fingers, similarly repeat with all dumplings and keep aside.
Heat oil in a pan.
Meanwhile in a deep bottomed bowl, mix besan, baking powder and salt, make a fine paste with water, consistency of paste should be too thick to too thin.
Now dip the mashed potato dumplings in the besan so that a full coating is formed, now fry them in heated oil, as you drop the chop, and fry them golden brown.
Sprinle some black salt over it and enjoy it, it also taste awesome with muri, puffed rice.
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