ALOO BREAD BALLS

INGREDIENTS:

for aloo stuffing:

5-6 potatoes

7 green chilly

mustard, jeera, oil for seasoning

chopped corriander or pudina/mint - little

salt 2 taste

turmeric powder/ haldi - 1/2 tsp

asafoetida/hing - 1/2 tsp

METHOD1

• boil the potatoes. remove skin and mash .
• temper mustard, jeera in 2 tsp oil and  add the chilly.
• then add this to the mashed potatoes.
• add haldi, hing, corriander ,and salt .
• mix well and ; make small balls & keep aside.
• needed:
• bread loaf( i always prefer wheat bread)
• little water in a plate

METHOD:

• take a bread slice and gently wet the bread with water.(if there is excess water squeeze it out)
• then keep the aloo ball in the center and; close it .
• use both the hands  and manage to make a ball .
• Repeat the same process for making more balls.
• spread a newspaper , and  keep these balls on it , for about 1/2 hr.( this we do because if dampness is there it will drink more oil.)
• Heat oil in a kadhai and deep fry on medium flame till golden brown.
• serve hot with ketchup.
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