Ingredients:

• 2 – Potatoes, washed thoroughly
• 2 – Onions
• 2 – Green chillies
• 2 tbsps – Tomato puree
• 3 tbsp – Rice flour
• 1 pinch – Asafoetida powder
• Coriander leaves- a few
• Ginger Garlic paste- 1 tsp
• Garam masala- 1 tsp
• Chilli powder to taste
• Salt to taste
• For Seasoning
• Cumin seeds- 1 tsp

Method:

1. Pressure cook the potatoes for 5 mins and peel off the skin.
2. Now mash them with a fork and mix a pinch of asafoetida powder, green chillies, salt and 2 spoons of rice flour to it.
3. Keep aside for 5 mins.
4. Divide this mixture into small round balls or any other shape and deep-fry. Keep aside.
5. Heat oil in a non-stick pan and splutter the cumin seeds and jeera. Then add the chopped onions, the ginger-garlic paste, garam masala, salt, tomato puree, chilli powder and add water to it.
6. Cover the pan and allow the gravy to cook.
7. When the gravy thickens, add the fried potato balls and cook for 4-5 mins.
8. Serve hot with chapatti or parathas or fried rice.

Recipe courtesy of Swathi