Friday, May 07, 2010


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

  • 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
  • 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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