Batata Ambado/Aloo Bonda

Preparing the potato mixture Boil the potatoes in a pressure cooker or pan till well boiled and cooked. Peel and mash well.

In a small saucepan, heat oil. Add mustard seeds. When it starts to crackle, add the urad dal, hing, finely chopped green chillies and grated ginger. Saute for a few seconds.

Pour the seasoning over the potatoes. Add chopped coriander leaves, turmeric powder,lemon juice and salt to taste; mix well.

Make small medium sized balls out of it and keep on a plate.

Preparing the besan batter In a small mixing bowl, add the besan, rice flour, turmeric powder, hing, red chilli powder and salt to taste.

Add water gradually to make a thick batter which can coat the potato balls.

Making the batata ambado Heat oil for deep frying in a pan or kadai. Once the oil is hot, dip each potato ball into the batter to coat it well and gently lift and drop into the hot oil.

Fry batata ambados in hot oil till golden brown, remove and place on paper towel lined plates to drain the excess oil. Serve hot with coconut chutney, tomato ketchup or coriander chutney with your evening chai/coffee!