“The virtues of donations are great, because it helps the needy and at the same time it gives an opportunity to the donor to give the surplus to the people in need ” - Sama Veda

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Monday, April 6, 2015



Potatoes - 4 (medium sized)
Shelled green peas - 3 tablespoons
Green chilly - 2 (chopped)
Ginger - 1" piece (grated)
Curry leaves - 2 sprigs (roughly chopped)
Coriander leaves - 2 tablespoons (finely chopped)
Lemon juice - 2 tsp.
Salt - to taste
Mustard seeds - 1/8 tsp.
Hing - a generous pinch
Turmeric powder - 1/4 tsp.
Oil - to deep fry.

For the batter :
Besan flour - 1 cup
Rice flour - 1 cup
Hing - 1/4 tsp.
Chilli powder - 1 tsp.
Salt - to taste


Boil and peel the potatoes. Mash it coarsely. Keep aside.

In a pan, heat a tablespoon of oil, add mustard seeds. When mustard starts to crackle, add ginger, green chili, turmeric, hing, curry leaves and fresh shelled peas. Saute for a minute. Now, add mashed potatoes, finely chopped coriander leaves, salt, and mix well. Switch off the stove. Add lemon juice and mix well. Divide the mixture into medium-sized balls.

Mix the items given in "for the batter". Add water little by little and make a semi-thick batter without any lumps. The batter should not be too watery or too thick.

Heat oil in a kadai. Dip the potato balls in the batter and gently drop them into the hot oil and deep fry until golden brown. Serve hot with ketchup or any chutney of your choice. 
We get no onion no garlic ketchup at stores.

NOTE: To check if the oil has heated, drop in a small drop of batter into the oil. If it rises to the surface immediately, then the oil is ready. Always keep the oil at low-medium heat while frying. 


  1. The picture makes one drool.It is one of my favourites if the stuffing inside is made hot with chillies.

  2. wow.. great snack there...my mouth is watering

  3. Perfect evening snack... Love it so much

  4. Great snack !!! I am loving it.. Wished you lived near by aunty, I am sure to barge in for tea.


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