INGREDIENTS:-
For Potatoes & Paste:
20-25 mini potatoes, boiled and peeled
2 tablespoons chilli powder
1 tablespoon salt
Juice of 2 lemons
1 tablespoon water
Oil for frying
Combine the following in a bowl to make a smooth batter:
3 tablespoons moraiya flour
2 tablespoons singhoda flour
2 tablespoons rajagra flour
Salt to taste
1/4 teaspoon chilli powder
1/4 teaspoon turmeric powder
1 tablespoon coriander, finely chopped
Water as needed
INSTRUCTIONS:-
Combine salt, chili powder, and lemon juice to make a thick paste. Add little water if it's too thick or hard to mix.
Halve each of the mini potatoes and sandwich the two pieces together with 1 teaspoon of paste.
Heat the oil in a deep pan. Take potatoes one by one, dip it in the batter until it’s coated well then place them in the oil.
Make sure not to overcrowd the pan.
Cook them until golden brown and drain in paper towels.
Serve hot with your favorite chutney.