Ingredients:
Green Chillies – 6
Ginger – 1/2 inch piece
Coriander Leaves – a small bunch, chopped fine
Colocasia – 1/2 kg
Salt to taste
Asafoetida Powder – 1/2 tsp
Sour Curd – 1 tblsp
Oil for deep frying
Batter:
Bengal Gram Flour – 1/2 cup
Refined Flour – 1 cup
Rice Flour – 1/2 cup
Salt to taste
Sodium Bicarbonate – a pinch
Method:
1. Grind together the green chillies, ginger and coriander leaves into a fine paste.
2. Pressure cook the colocasia. Peel and chop fine.
3. Mix the colocasia with the paste, salt, asafoetida powder and curd. Set aside.
4. Make a batter of thick pouring consistency with the bengal gram flour, refined flour, rice flour, salt, sodium bicarbonate and sufficient water.
5. Heat oil. Shape the colocasia mixture into small balls. Dip into the batter and fry till golden.
6. Serve hot with chutney.
