• 4 med potatoes
  
• 1 cup frozen peas
  
• 4 green chillies (more if you like)
  
• 1 cubic inch ginger
  
• 1/2 cup chopped cilantro leaves
  
• 1/4 teaspoon asafoetida powder (optional)
  
• 1/2 teaspoon salt
  
• 2 cups flour
  
• 1 teaspoon red chilli powder
  
• oil to deep fry
  

Prepare batter:

1. Mix flour, red chilli powder and 1/2 tsp
of salt in water to make a batter. Batter
should be thick enough to coat the back of
a spoon thickly.

Prepare Filling:

1. Boil potatoes well in water.

2. Peel off skin and mash potatoes.

3. Grind together green chillies and ginger
to a fine paste.

4. Add peas, salt , ground paste, cilantro,
asofoetida to the potatoes and
mash together.

Put it all together:

1. Make balls of the potatoes mixture,
1 inch in diameter.

2. Heat oil enogh to deep fry.

3. Drop a bit of flour batter into the oil
to check if it hot enough. If the batter
rises up to the surface immedidately with a sizzle,
you are good to go.

4. Dip each potato ball into batter, coating it
smoothly with a thin layer of batter and
fry till golden brown.

5. Serve immdeiatly after draining excess oil from the
potato balls.

6. Tomato ketchup is a good accompaniment.

Serves: 4

Preparation time: 40mins