Cauliflower masala curry/Phula Kobi aloo Tarkari

Some things remain fresh in our memories forever,specially the sight and smell of fragrant ,spicy desi curries ...a trip down memory lane.A wave of nostalgia swept over me as I scurried around the house doing everyday errands while the aroma of cauliflower potato curry on the stove, simmering away to glory wafted in the house.

Nostalgia is such a cozy feeling, so I try to revisit my food memories by cooking my Aai' s( maternal grandmother) signature dishes.None of my curries are as good as hers,I lack the patience with which she kept on sautéing the masala till the raw smell would go away and the masala would look a beautiful dark red colour .The love and fondness with which she cooked each and every dish made it more tasty and appealing.Miss her presence around me and this is how I ward off the empty feeling..by cooking dishes in her style..those smells take me back to her kitchen where I would keep on jabbering to her non stop as she whipped up fragrant ,mouthwatering array of dishes.

Food is an indispensable part of our Odiya culture.Odiyas are fond of eating and can spend the whole day in the kitchen cooking .And my Aai was one of those who would be in the kitchen whole day dishing out authentic ,delectable creations with her love and warmth.

This Phula Kobi Aloo Jhola is her style and recipe though she always used masalas fresh ,roasted and grounded that moment and that made her curries more aromatic in comparison to our off the
shelves masalas.Could not learn her garam masala recipe when she was with us ...so my curries do lack her signature touch.

In this curry the cauliflower and potato is pan fried  in mustard oil till half cooked and then added to the cooked masalas.In this curry hot water is added for the gravy.The other alternative which is called a Phula Kobi Aloo Kasaa is cooked without the addition of water and cook the veggies with the masalas and they are a great combo with Puris and Parathas.

You require
01 medium sized Cauliflower ,cut into medium florets
02 medium sized Potatoes,cubed according to the size of the florets
02 onions,grated or pureed or chopped fine
1 tbsp ginger garlic paste
02 tomatoes,chopped
02 green chillies,chopped or slit
3-4 green cardamoms
2 inch cinnamon
3-4 cloves
1-2 bay leaves
01 tsp cumin seeds
1/2 tsp turmeric powder
2-3 tbsp mustard oil
1 tsp Garam Masala powder
1/2 tsp cinnamon powder
1/2 tsp Sugar
1 C hot water
Coriander leaves to garnish
Salt to taste

Method

• Heat 2 tbsp oil in a wok till smoking point ,then add the cauliflower florets and cubed potatoes,pan fry till little brown spots appear on them and they are half cooked and keep aside.
• In the same wok heat the mustard oil the same way,add sugar,add cumin seeds ,bay leaves and the spices or khada garam masalas,add the onion when the spices start spluttering.
• Add the ginger garlic paste and the chillies when the onions are light brown and keep on frying till the raw smell goes off ,add the turmeric powder and the tomatoes and sauté till the masala starts leaving the sides.
• Now add the half cooked veggies and cook for 5 more minutes,stirring in between.
• Add the hot water and salt and cover the curry and let it simmer in medium flame for 7-10 minutes.
• Check the veggies ,if it's cooked to satisfaction then sprinkle the garam masala and cinnamon powder,give one good boil and switch off the flame.
• Garnish with coriander leaves and enjoy with hot steaming rice and dal.

Labanga Latika / Lavang Latika

Diwali is just round the corner and what better day to do a recipe collaboration with two of my blogger friends, Parinaaz Marolia who mostly blogs about Parsi delicacies in her blog A dollop of that.Today her post is on chocolates with honey pistachio and the boozy brandy fillings...a festive favourite of many.

And with Shweta Biswal of Oriya rasoi who's not only from Odisha but also my place type too,that makes her all the more special.She blogs about authentic Odiya food and her post Chuda ghassa parfait is a traditional dish presented in a contemporary style.

I am making some food memories in my kitchen today.And I want to preserve these memories I have from my childhood with my parents and sister and my near and dear ones ,the cooking memories that I am part of with my husband and children and the ones we create daily.The best way to preserve them is to document those memories in my blog and share with you all.

This sweetmeat Lavang Latika has beautiful childhood memories of marriages in my family.Odiyas    have a custom of sending sweets with the bride during Bidai for her in laws ,their relatives and neighbours .People actually wait for the" Bahu Bhaara", the term used for the loads of sweets which come with the bride when she comes to the grooms place post wedding.Every wedding memory of my child hood had labangalatika as one of the sweets in the Bhaara and down the years this gorgeous  sweetmeat had become my favourite.

When it was my turn to get married ,I made sure the Labangalatika tin was safe and secure in the crowd of relatives and my mother in law was sweet enough to keep the huge tin in my room so that I could gorge on them whenever I wanted and none of the relatives actually got to taste a single piece.And till date the hubby dear and in laws have a good laugh about it.

All those years have passed but the love for the labangalatika s hasn't lessened an ounce ..our love
affair is still going strong and I don't hesitate to make them in my home whenever the occasion arises
and on this festive occasion of Deepawali ,my kitchen is smelling of the heavenly khoya and the subtle flavour of the frying of those beauties.

These sweets are small parcels stuffed with a sweet filling of khoya and coconut ,sealed with a clove,  deep fried and dunked in sugar syrup.The name is derived from the word Lavang or clove.Its famous in the neighbouring states of Bengal and Assam too.

The traditional Odiya recipe has coconut in the stuffing but I omitted as my children are not fond of coconut.The latikas are crisp from outside and soft inside.There are a few things to be kept in mind before preparing them .They have to be fried in medium heat as they will brown faster on the outside and will not cook from inside.They have to be dunked in sugar syrup for a min or two,more than that will make them soft.

You Require

For the Latika

2C maida or all purpose flour
4 tbsp melted ghee or clarified butter
Water to bind the dough
Oil to deep fry
18-20 lavang or cloves

For the stuffing

1C khoya
1/2 C desiccated coconut
1 tbsp Ghee
1/3 C powdered sugar or according to taste
1 tsp cardamom powder
1/4 C chopped dry fruits ( optional)

For the sugar syrup

1 1/2 C sugar
1 C water
1/2 tsp cardamom or elaichi powder
5-6 cloves

how to roll out and form the latikas

Method

• Add the maida and the melted ghee in a bowl,mix with fingertips till they resemble breadcrumbs. Add the required amount of water and knead into a stiff dough,cover with a wet cloth and keep it aside for half an hour.
• Meanwhile take ghee in a pan and fry the khoya in low heat,keep stirring till they start 
• gathering from the sides and look a little dry.Keep stirring constantly  the khoya has a tendency to scorch the bottom of the pan.
• Switch off the flame and wait for the khoya to cool.
• After its a little cool ,add desiccated coconut,powdered sugar,cardamom powder and the dry fruits, mix properly. Alternately, If you are using fresh grated coconut then you can add all the stuffing together in the pan and stir over low heat  till it looks like a smooth dough.
• For the sugar syrup add all ingredients and boil on high flame till it reaches one thread consistency.
• For rolling out the latikas,Divide the dough into equal sized balls.
• Roll each ball into a thin chapati ,the size of a puri.
• Put some stuffing in the centre and fold it from both the sides,overlapping each other,now fold both the open ends overlapping each other as shown in the pic and seal with a lavang or clove.
• Now deep fry the latikas in a wok in medium heat,cook till light golden brown on both the sides.
• Drain the latikas and dunk them in the prepared sugar syrup for a min or two.
• Drain the sugar syrup and enjoy them hot or cold,when hot they are soft and once cold they have a nice,sugary,crunchy crust on them.

Enjoy!!

And please take a peep in my friends blogs...
Parinaaz's Special assorted chocolates

and
Shweta's
Chuda ghassa parfait

Fried Eggplant roundels/Baigana Bhajaa

With the festival season in full swing all Indian kitchens are busy churning out new delicacies every day.Odiya delicacies dominate my kitchen on festivals and holidays.With sweets and delectable desserts in abundance everywhere the craving for simple, comfort food rises.

Last week during the Durga Puja I was into lot of traditional cooking and had made these golden fried eggplant slices with some Mung Dal Khichdi.These eggplant fry is called Baigana Bhaja in Odisha.The eggplant is cut into half inch roundels ,marinated in turmeric,salt and chilli powder and deep fried or shallow fried in mustard oil .

Bhaja in Odiya means fry and it's an integral part of a traditional Oriya meal.Its an accompaniment with rice,dal and curries.Have seen cooks deep frying the roundels in marriages and functions but I prefer to shallow fry in a wok with 2-3 tbsp of Mustard oil which imparts a unique flavour to the dishes.

You Require
2 round variety eggplants / brinjals
2 tsp turmeric
1 tsp chilli powder
1 tsp salt or according to taste
3-4 tbsp mustard oil for shallow frying

Method

• Wash and wipe dry the eggplants ,cut into 1/2 inch thick roundels.
• Marinate with the turmeric,chilli powder and salt.
• Smear it uniformly on the slices and keep it marinated for 15 mins.
• Heat the mustard oil in a wok till smoke emanates from it .
• Lessen the heat and fry the marinated slices in batches of 2 or 3 in a medium flame.
• Cook both the sides till nice and brown.
• Serve with a proper Oriya meal or with just plain ghee smeared Khichdi .

Divinely nostalgic!

Tomato Khajur Khatta...Tomatoes and dates sweet chutney

The festive, celebratory mood in my house is still on. Delicacies being churned out in my favourite haunt is being gobbled up by the chipmunks before they can be clicked for my blog. Durga Puja will culminate in a day but celebrations will continue till the Festival of Lights, Diwali ...stretched till the magical, joyful Christmas and finally coming to an abrupt halt after the New Year leaving us a little sad and forlorn .

Last few days there has been an honest and deliberate attempt from my side to make a traditional lunch at home.Food is a great way to keep ourselves closer to our roots, traditions and our culture. What we eat, how we prepare it,how we serve it and how we eat it is all related to our cultural inheritance.

And this sweet chutney made from tomatoes ,jaggery and dates is one of the delicious,authentic and simple dishes of Odisha mostly served with rice and accompaniments or with a khichadi and its a hit with puri and curry too.It's common in every household and is served in every marriage,festival or a function, a ubiquitous accompaniment.A sweet as well as tangy chutney is a hit in our household
too.This is one of the dishes whose memory, taste and smell evokes lovely pangs of nostalgia This chutney can be bottled and refrigerated for 7-8 days.

Pancha Phutana

The quintessential Pancha phutana or the five spice mix is used in this Khatta.Its a mix of equal amount of cumin seeds, mustard seeds, fenugreek seeds,fennel seeds and onion seeds .This spice mix is an important ingredient in an Odiya Kitchen.

You Require
5-6 medium Tomatoes,chopped
3-4 tbsp grated Jaggery
1 tsp pancha phutana
1 tsp grated Ginger
2 dry red chillies
1 tsp roasted cumin and chilli powder(Bhajaa  jeera Lanka powder)
1 tbsp Mustard oil
Salt to taste or 1/2 tsp
5-6 de seeded dates
Few raisins(optional)

Method

• Heat the mustard oil to smoking point in a wok and lessen the heat.
• Add panchaphutana and red chillies and when it splutters add the tomatoes and ginger...cover and cook till the tomatoes are slushy and nearly cooked.At this point 1/2 C hot water can be added.
• Add the salt and jaggery and the dates ,raisins and cook till the jaggery melts and the chutney attains a nice red colour.Sugar can be used instead of jaggery but jaggery gives a nice colour to the chutney.
• Lastly add the Jeera Lanka powder and switch off after one boil.
• Serve with Rice, Puris or Parathas.

Kadali Chakuli..eggless whole wheat banana pancakes...Odiya recipe with a contemporary touch.

I have very fond memories of these pancakes or mitha chakuli as known in Odisha ,my native state.A very common breakfast back home made with overripe bananas ,wheat flour ,milk and sugar.This is a simpler banana version of chakuli.My Aai( maternal grandmother) used to make loads of these when we visited her place.Her death was the hardest thing I have ever had to deal with.This post takes me back to those sweet days of my childhood.She would delight in piling up a large plate with those delicious banana pancakes and the plate would get polished off within minutes.Now my children savour these healthy,moist,fluffy pancakes in their breakfast or in their lunchbox.The authentic recipe asks for aniseed as a taste enhancer but my kids love the cinnamon version.I give a twist to the pancakes by cooking in a panniyaram pan which gives a ball shape ,fluffy inside and nice and crispy outside.I am sending these pancakes to Srivalli's Breakfast Event.


You require
1C whole wheat flour
1 big overripe banana
1 tbsp powdered sugar
1 C milk or enough to mix it to a thick flowing consistency
1/2 tsp aniseed (saunf)/ cinnamon powder(dalchini)/cardamom powder(elaichi)
2-3 tsp refined oil for shallow frying

Method
Mash the banana in a bowl.
Add the sugar ,wheat flour and aniseed to the banana.
Now add the milk gradually while whisking till a thick flowing consistency.
Pour a ladle full of batter on a heated non stick pan with a little oil on medium heat .
Flip the pancake when it is browned on one side and cook till the other side has brown spots on it.
Serve with a pancake syrup or honey drizzled on it.

Sunday style Chicken Curry...a taste of the Past!

Food and nostalgia go hand in hand together.Just the smell wafting from the kitchen is transporting me to those childhood Sundays when my Bappa ( father) would religiously leave the house early in the morning with a bag to the fresh produce market to grab the best,fleshy,tender chicken and to avoid the long queue at the butchers.In his opinion the more the crowd at the butchers the less wasthe chance to get good quality meat.

With the Mahabharata blaring in the TV set in the drawing room my mom would marinate it with curd and spices, to be cooked in an hour. It's funny how nostalgia clouds the mind.The mere sight of the spicy, colourful,bubbling chicken curry on the stove is all that's needed to recall positive, childhood associations you would rather hold on to.Every Odiya household had a chicken or mutton curry sizzling in their pots on Sundays for their larger than life Sunday lunch....infact I call it Sunday style Chicken Curry.

The nostalgia inducing chicken curry or Kukuda Jhola in Odiya is a rich, spicy gravy with big chunks of potatoes and curry cut chicken.It tastes best when pre marinated and the authentic taste comes from the mustard oil used for preparation.Back in our household in Odisha our house help grinds the spices and masalas on a heavy grinding stone called Sila Bata or Sila Pua.I have always felt that 

traditional ways of preparation of recipes imparts much better flavours and taste to the dishes.This 

Jhola goes very well with steamed rice and an Indian salad of cucumber, tomato, onion rings sprinkled with rock salt, pepper and lemon juice.What beautiful, chicken filled, delicious memories!!

You require
1kg Curry cut Chicken
02  Potatoes,cut in big cubes
03 big Onions ,grated or ground
02 tomatoes,chopped
2 tbsp ginger garlic paste
1 tsp cumin seeds or jeera
2 slit green chillies or according to your taste
1 tsp each cumin,coriander and garam masala powder
2 tbsp chopped coriander
2 tbsp mustard oil
3-4 green cardamom or choti elaichi
1 inch pc cinnamon stick or dalchini
3-4 cloves  or laung
2 bay leaves or tej patta
1 1/2 C hot water
For the marinade
3/4 C curd
1 tsp turmeric powder
1 tsp chilli powder
1 tbsp mustard oil
Salt to taste

 Method

• Marinate the chicken with the marinade for at least 1-2 hours before cooking.
• Heat the mustard oil in a wok till smoking point and lessen the flame.
• Fry the potatoes in the oil till light brown and keep it aside.
• Fry the cumin seeds and the whole garam masalas in the remaining oil till it splutters,add the sugar and let it brown.This gives a nice caramelised colour to the curry.
• Add the grated onion,fry till transparent.
• Add the ginger garlic paste and fry till the raw smell goes away.
• Now add the chopped tomatoes and cook till the oil separates or till the masala attains a nice dark brown colour.
• Add the marinated chicken to the masala and cook on medium heat for 3-4 mins and then add the potatoes and fry for 1-2 mins more.
• Sprinkle the coriander and cumin powder and mix thoroughly.
• Add the hot water to the chicken and potato and cover the wok and cook for 5-7 mins more.
• Lastly sprinkle the garam masala and give one nice boil to the curry.
• Turn off the flame and garnish with chopped coriander.
• Serve with steamed rice and enjoy.

Janhi Aloo Posto....Ridge gourd and potatoes cooked with Poppy seed paste

A Oriya recipe finally! The recipe was sitting in my drafts for a long time and I just kept postponing it.Janhi aloo posto is one of my favourites ,the recipe posted here is straight from my mom's kitchen.This curry is a regular side dish in lunch during the summers at my mom's place.Most of the poppy seed based curries are eaten with rice in Orissa as rice is the staple diet here.Till  date I don't enjoy this with Rotis or Chapatis.

Janhi or better known as Ridge gourd in English or Turai in Hindi is cooked with diced potatoes in posto bata or poppy seed  paste or khus khus in hindi.The poppy seeds impart a rich creamy texture to the curry.The ubiquitous Posto or poppy seeds is a very common ingredient in a Oriya kitchen.It is normally ground on a shila bata or a grinding stone which is  a rare thing in modern kitchens now.The paste can be made in a mixer grinder also.

The Ridge gourd is a summer vegetable,with lot of minerals and with absolutely no fat content.It is mostly considered bland and not relished by many.

The mustard oil with its sharp taste and aroma gives a distinct flavour to the curry.In Orissa most of the curries are mustard oil based,even the pakoras or gram flour dumplings are also deep fried in mustard oil.

You Need

Ridge Gourd  - 3 long peeled and diced into 1" pcs

Potatoes      - 2 medium size diced into 1" pcs

Kalonji or nigella seeds ( kala jeera in oriya) - 1/2 tsp

Mustard oil   - 2 tbsp

Turmeric     -1/2 tsp 

salt to taste

Water      - 1cup

 To be ground into a paste

Poppy seeds or posto -3 tbsp

Garlic        -4-5 flakes

Green chilly- 2 long (if you like your curry spicy)

Method

1. Take 3 tbsp mustard oil in a wok and heat it till smoking point.
2. Add the kalonji,let it splutter, then add the diced potatoes ,keep it on medium flame while stirring.
3. When the potatoes are little cooked add the diced janhi or ridge gourd ,turmeric and salt.
4. Stir  it ,cover and cook till the curry is nearly cooked.
5. Add the posto bata or poppy seed paste to the curry,the posto can be ground in a mixer grinder with garlic and chilly,the poppy seeds can be soaked in little milk for 15 mins before grinding.
6. Add the water,stir and let the veggies simmer with the paste till it is semi dry which takes nearly 5-7 mins.

Serve with Rice and  Dal and enjoy!

Okras in tomato mustard gravy .... Bhendi besara khatta

I normally prepare oriya meals when there is plenty of time at hand and the meal can be savoured with leisure and nostalgic memories.Every bite transports me back in time ,the delicate flavours tingling my tastebuds and reminding me of home.There is already a list of sweets and savouries ready in my mind to be hogged once I go back home.My Bappa's (father) constant leg pulling that I come from a drought stricken land doesn't at all deter me from my voracious gorging :)
The month of march just flew past and suddenly I realised that I didn't post a single oriya recipe.So here I am with my humble dish......a simple curry devoid of any frills and fuss but amazingly tasty.Bhendi Besara Khatta is Okras cooked in mustard and tomato gravy.Besara is a genre of oriya curry where mustard paste is the main ingredient.The tomato in the gravy imparts the required sourness and that's why the term Khatta meaning sour.This is my Bappa's favourite and I grew up eating and cooking this authentic delicacy.
The other ingredient which lends an unique flavour to the curry is Pancha Phutana.....a mix of cumin ,mustard, aniseed, fenugreek and nigella seeds and which literally means five spices.Oriya and Bengali cuisine is incomplete without the ubiquitous tempering of pancha phutana or panch phoran.

 Pancha Phutana

The actual flavour of the mustard paste gets enhanced when it is grinded on a Shila Bataa ,a flattened ,pitted stone on which the spices are ground with a smaller stone.Every oriya kitchen possesses the shila bataa and each and every spice and masala is ground to perfection and that too patiently!Lot of people complain about the mustard paste turning bitter if ground in a mixer and fortunatelyI have never faced this problem though mine gets ground in a coffee grinder.
You Need:
1 pkt frozen okraas or 250 gms fresh ones
1 tomato( sour variety) or equivalent amt of tomato paste
1-2 tbsp whisked curd
3 tsp mustard seeds
2 green chillies
2-3 flakes garlic
1 tsp pancha phutana(mix of cumin,mustard,aniseed,fenugreek,nigella seeds)
5-6 curry leaves
1 tbsp chopped coriander
2 tbsp mustard oil
1 cup water
1/2 tsp turmeric pwdr
salt to taste
Method:
1.Make a paste out of the mustard seeds,green chillies and garlic with little water.You can add the tomato in the mixer after the paste is half made.
2.Cut the okraas into 1" pieces.
3.Heat 1 tbsp oil in a pan and half cook the okra and keep it aside.
4.Heat 1 tbsp oil in the same pan and add the pancha phutana and curry leaves,add the ground paste after the tempering starts spluttering.Add the turmeric.
5.Cook the paste for 3-4 mins and then add the okras and water.Add the salt.
6.Cook the okras in the gravy till fully cooked ,lastly add the curd,give one boil and switch off the heat and garnish with coriander leaves.Serve with steamed rice.


P.S You can add more water if you want a thin consistency and remember to use a tomato of sour variety as its a sour dish.I used a tinned one,so the vinegar in it imparted a nice amount of sourness.Tomato can be put while cooking the paste if you like slushy chunks in the gravy.
.

Aloo Chop - a favourite oriya snack

Born and brought up in Orissa makes me an Oriya by origin and a true oriya at heart. Unfortunately most of the people I have met know Orissa because of the natural calamities and not because of the rich cultural heritage it possesses. It saddens my heart when people show their ignorance about my state saying "oh is it the same place where the cyclone happened?" It's quite depressing to know that there are lot of people in India who are unaware of the fact that Orissa is famous for its magnificent temples, for its pristine beaches and lakes, for Lord Jagannath and Rath Yatra, for its gorgeous filigiree work and lovely handloom sarees and a vibrant cuisine and.....i can go on and on :)
Now that i have let it out from my system, I would love to introduce Oriya cuisine and my motherland to all of you in my blog posts. The fresh vegetable produce in Moscow doesn't allow me to cook much of Oriya food but then once in a while I indulge my nostalgic senses and try to create an Oriya specialty the way my mom makes back home but never get the "perfect" satisfaction. There is no comparison with mom's food as hers is the best. The smell of pancha phutan (a mix of cumin, mustard seeds, aniseed, nigella seeds and fenugreek seeds) in hot mustard oil, the pungent taste of mustard paste and the creamy poshto ( poppy seeds paste) in vegetables and fish, the melt in the mouth feel of Rasagulla and Chenna poda (baked cottage cheese cake) evokes delectable memories and transports me back in time. Right now I can just dream and drool!!

My post this time is Aloo chop, boiled potatoes cooked with ginger and onions, made into roundels, dipped in gram flour (Besan) batter and deep fried. This is a very common snack time specialty in Orissa.There are a variety of chops (I still don't know the reason behind calling them chops) vegetable chop, chinguri ( prawns) chop, egg chop, fish chop though all these are fried with coated breadcrumbs and not besan. Every eatery joint stocks up with these snacks specially singada (samosa) and Aloo chop which are freshly made during the evening and you find people flocking to buy them for their evening snacks. Oriya people love to eat and evening snacking is very common. I learnt to make these after I left Orissa and after umpteen number of trials and errors I have found a taste very similar to what I get back home:). These chops are perfect with bowl of mudhi (puffed rice) mixed with chopped raw onion ,mixture and mustard oil.Divine to the core!!
I finally found a guy selling them in Konkan express as Aloo Bonda.
This simple yet delicious snack is my entry for DK's Potato feast.
This also is an entry for Sia's Ode to potato.

For making Aloo chop
You need:

For the stuffing:
3 medium potatoes boiled and mashed
1 medium onion chopped finely or grated
1" pc grated ginger
1 green chili chopped
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1 tsp cumin powder
1 tsp coriander pwdr
1/4 tsp turmeric pwdr
1 tbsp fresh coriander leaves chopped finely
1 tsp lemon juice
salt to taste

for the batter:
3 tbsp gram flour ( besan)
1 1/2 tbsp rice flour
1/2 tsp carrom seeds (ajwain)
1/2 tsp turmeric pwdr
1/2 tsp red chili pwdr
salt to taste
1/2 cup water
a pinch of soda bicarbonate
Oil for deep frying

Method:

1. Heat 1 tbsp oil in a non stick pan (I prefer mustard oil to get the authentic taste). Add cumin and mustard seeds, let it brown and splutter, add the grated onion and ginger and chopped green chili and fry till the raw smell goes off.
2. Add the mashed potato and all the spices mentioned in stuffing and the salt. Mix on low flame and finally add the lemon juice and chopped coriander. Keep aside and let it cool.
3. Prepare the batter by adding all the ingredients under batter and mix well so that no lumps remain.
4. Add 1 tsp of hot oil while making the batter and be sure to make the batter a little thick so that it coats the stuffing nicely.
5. Heat the oil for deep frying. Divide the potato mixture into equal lemon sized balls and flatten them with your palm.
6. Dip each flattened piece in the batter and deep fry till golden brown. Make sure you have 1 inch of oil for deep frying in the pan. Serve hot with chutney or ketchup