Ingredients:
- oil , and tempering (for deep frying)
- 15 curry leaves
- 1 inch gingerroot, chopped fine
- water , to make a paste
Directions:
- Cook the potatoes until tender, peel and mash (do not need to mash it completely).
- Heat 1 tsp (or more) oil and add mustard seeds, after they crackle add the curry leaves.
- Add the green chillies, garlic and ginger and the spice powders.
- Do not let the powders burn.
- Add this to the mashed potatoes.
- Squeeze lime and add the cilantro leaves.
- Mix well.
- Make a thinnish batter out of the chick pea flour and all the other ingredients.
- Divide the potato mixture into equal sized portions, approximately the size of a small orange.
- Dip each ball in the batter and deep fry until golden brown in colour.
- Serve hot with a chutney.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 226.23 Kcal (947 kJ) | ||
| Calories from fat | 41.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.65g | 7% | |
|---|---|---|---|
| Sodium | 618.5mg | 26% | |
| Potassium | 449.05mg | 10% | |
| Total Carbs | 42.39g | 14% | |
| Sugars | 4.79g | 19% | |
| Dietary Fiber | 6.05g | 24% | |
| Protein | 5.26g | 11% | |
| Vitamin C | 60.4mg | 101% | |
| Vitamin A | 0.8mg | 28% | |
| Iron | 3mg | 17% | |
| Calcium | 104.4mg | 10% | |
| Amount Per 100 g | |||
| Calories | 146.49 Kcal (613 kJ) | ||
| Calories from fat | 27.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.01g | 7% | |
|---|---|---|---|
| Sodium | 400.5mg | 26% | |
| Potassium | 290.77mg | 10% | |
| Total Carbs | 27.45g | 14% | |
| Sugars | 3.1g | 19% | |
| Dietary Fiber | 3.92g | 24% | |
| Protein | 3.41g | 11% | |
| Vitamin C | 39.1mg | 101% | |
| Vitamin A | 0.5mg | 28% | |
| Iron | 1.9mg | 17% | |
| Calcium | 67.6mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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