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Potato Balls</h3>
<h4>Ingredients:</h4>
<ul>
    <li>medium size boiled potatoes 3 POTATOS</li>
    <li>tbsp chickpea flour (besan)</li>
    <li>1/2 tsp turmeric powder</li>
    <li>Pinch of carom seed</li>
    <li>1 green chili (finely chopped)</li>
    <li>1/2 tsp red chili powder</li>
    <li>1 tsp dry mango powder</li>
    <li>Pinch of asafoetida</li>
    <li>1 tsp coriander leaves</li>
    <li>Water (to make batter)</li>
    <li>Oil for frying</li>
</ul>
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<strong>How to make Potato Balls :</strong>
<p>Take a mixing bowl, add mashed potatoes, pinch of chili powder and salt as per your requirement, asafoetida,green chilli, carom seed, Sour Dried Mango Powder. Mix all the ingredients well and make small balls of it.</p>
<p>Take a mixing bowl, add chickpea flour, chili powder, asafoetida, green chilli, carom seed, baking powder and coriander leaves. Mix all the ingredients well.</p>
<p>Now add 3/4 cup of water into chickpea flour and mix it well.</p>
<p>Batter should not be too watery it should be thick enough to pick up with fingers.</p>
<p>Heat oil for deep frying, for first five minute keep the heat on high so that oil get hot quickly then reduce the heat to medium.</p>
<p>Dip the potato balls in the batter.</p>
<p>For frying pick up a small batch of the potato balls along with batter either using hands or a spoon and put them in the hot oil.</p>
<p>Do not put too many potato balls in a single go or else they will not fry properly.</p>
<p>Deep fry them in batches in medium hot oil, until nice golden brown and crunchy.</p>
<p>Remove the potato balls from oil when turn brown when the frying sound and the bubbling of oil stops. Place them on paper towels to get rid of excess oil.</p>
<p>Sprinkle chaat masla (if available) over it and serve hot with green chutney.</p>
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