Aloo ki garlay-royal hyderabadi cooking

Cooking Time : 25-30 minutes
Servings : 4
Ingredients
Potatoes, boiled and mashed               6 medium
Gram flour (besan)                             1 cup + 3 tablespoons
Salt                                                    to taste
Red chilli powder                              1/4 teaspoon
Oil                                                    2 tablespoons + to deep fry
Onion , chopped                               1 medium
Ginger paste                                     1 teaspoon
Garlic paste                                      1 teaspoon
Turmeric powder                              a pinch
Fresh coriander leaves, chopped       2 tablespoons
Green chillies, chopped                     2
Lemon juice                                     1 tablespoon
Cornflour/ corn starch                       3 tablespoons
Baking powder                                 a pinch


Method
Mix together one cup of gram flour, salt and half of the red chilli powder in a bowl.
Add sufficient water and knead into a soft dough. Heat sufficient oil in a kadai.
Take one tablespoon of the dough and shape into a ball and deep fry till golden.
Similarly use up all the dough. Drain and place on an absorbent paper and set aside.
Heat two tablespoons of oil in a pan. Add onion and sauté till light golden.
Add ginger paste, garlic paste, turmeric powder, remaining red chilli powder and salt.
Sauté for a minute and add potatoes. Mix well and remove from heat. Set aside to cool.
Pound the fried gram flour balls coarsely.
Add them to the potato mixture along with coriander leaves, mint leaves, green chillies and lemon juice.
Shape them into balls. Mix three tablespoons gram flour, three tablespoons cornflour, baking powder and sufficient water to make a medium thin batter.
Heat sufficient oil in a kadai.
Dip the potato balls in the batter and deep-fry, a few at a time, till golden.
Drain and place them on an absorbent paper.
Serve hot.