Velan's Cuisine Extraordinaire

[NOV]

Boil, peel and crumble potatoes. I use Russet potatoes.

In a pan fry sliced onion, chopped ginger, curry leaves and sliced green chilly.
Add salt and cooked potato.

For the batter I don't use chickpea flour - thigattum
So I mix white wheat flour and rice flour, salt and turmeric and make a thick batter.
I add a secret ingredient now for better batter (shhhhhhhhhhhhhh...... Some corn oil) and leave the batter to rest.

Roll potato masala into small balls, dip into batter and deep fry.