mustard seeds - 1 tsp
green chillies - chopped fine - 3-4 or to taste
ginger, grated fine - 1-2 tsp or to taste
asafoetida - a few pinches
cilantro (coriander) leaves, chopped - for garnish
garlic minced (optional)
salt - to taste
turmeric powder - 1/2 a tsp
lime juice of 1 lime
oil - 1 -2 tsp
Besan (chana dal flour) - about a cup
salt
turmeric powder
Sputter mustard seeds in oil and add asafoetida, garlic, chillies and ginger in that order. When chillies are fried enough, add the mashed potatoes, salt and turmeric powder and stir well. Remove from fire and add chopped cilantro and lime juice and mix.
Make a very thick paste of besan, with water in the consistency of idli batter or thick yogurt so that it sticks to the potato balls. Add turmeric powder and salt and keep aside.
Heat an appam/paniyaram pan and add a little oil to every appam mould in the pan. If you have a nonstick like mine (or a seasoned cast iron pan), no oil is required. When the potatoes have cooled down enough for handling comfort, make small balls of the potato bhaaji (curry) and dip in besan batter and place them on the moulds of the pan. Once the batter does not stick to the pan and has brown spots, turn over and cook again. Depending on oil used and shape of the bondas/vadas they may not be brown all over but will still be cooked and taste good.
Serve with chutney of choice (green and sweet chutney or coconut chutney) or with pav as vada pav with green, sweet and dry garlic chutney.
Make a very thick paste of besan, with water in the consistency of idli batter or thick yogurt so that it sticks to the potato balls. Add turmeric powder and salt and keep aside.
Heat an appam/paniyaram pan and add a little oil to every appam mould in the pan. If you have a nonstick like mine (or a seasoned cast iron pan), no oil is required. When the potatoes have cooled down enough for handling comfort, make small balls of the potato bhaaji (curry) and dip in besan batter and place them on the moulds of the pan. Once the batter does not stick to the pan and has brown spots, turn over and cook again. Depending on oil used and shape of the bondas/vadas they may not be brown all over but will still be cooked and taste good.
Serve with chutney of choice (green and sweet chutney or coconut chutney) or with pav as vada pav with green, sweet and dry garlic chutney.
Love this idea... quite simple and easy ..
ReplyDeleteVery innovative. Will try making Falafel the same way....no fry.
ReplyDeleteI have tried this recipe on several occasions now. The way I make the besan batter is a little different. I add 2 parts of besan and 1 part of rice flour, and I add a pinch of ENO or baking soda. Also, I add curry leaves to the potato mix.
ReplyDeleteThe idea of making this in a appe pan is genius. They turn out very very well. I usually serve them with pav, garlic chutney and mint and tamarind chutneys. Thanks so much for this recipe!