Ingredients:

• Lotus roots – 2, about 30 cm long
• Besan (chick pea flour) – 2 tbsp
• Onion – 1/2 cup, finely chopped
• Green chillies – 1 tsp, finely chopped
• Ginger – 2 tsp, finely chopped
• Chilli powder – 1/2 tsp
• Turmeric powder – 1/2 tsp
• Coriander powder – 1 tsp
• Garam Masala – 1/2 tsp
• Dry Mango powder – 1/2 tsp
• Sugar – 1 tsp
• Oil to deep fry
• Salt – to taste

Method:

1. Soak lotus roots in water for 1/2 hour.
2. Pick up from the water and wash thoroughly to remove all the mud.
3. Mince or grate the roots.
4. Add rest of the ingredients, except the oil.
5. The mixture should be stiff enough to be shaped into balls.
6. If not, add some more besan.
7. Heat oil for deep frying.
8. Shape the lotus roots mixture into small balls and deep fry few at a time till golden brown.
9. Drain well and serve with mint chutney.