ALOO GADBAD

Components

6 medium potatoes, boiled and mashed
1 cup gram flour (besan).
Salt to taste.
1/4 tsp red chilli powder.
6 tablespoons oil + to deep fry.
1 medium onion, chopped.
1 tablespoon garlic paste.
1 tbsp ginger paste.
1/4 tsp turmeric powder.
15-20 fresh mint leaves.
3 tablespoons cornflour.

Approach.

1. Place gram flour, salt, red chilli powder in a bowl, add adequate water and blend well to make a soft dough.
2. Heat adequate oil in a kadai, drop spoonsful of the dough and deep fry till golden and crisp. Drain pipes on absorbent paper and cool a little.
3. Chop onion carefully. Location potatoes in a bowl.
4. Heat 2 tbsps oil in a non stick pan, add onion and sauté till soft. Add garlic paste, ginger paste and turmeric powder and sauté. Add this to the potatoes.
5. Slice mint leaves and include. Add salt and blend everything well.
6. Squash the fried gram flour balls and add to the potatoes. Add 1 tbsp cornflour and blend well.
7. Heat 4 tablespoons oil in the non stick pan.
8. Divide the potato mix into lemon sized portions. Dust your palms with a little cornflour and roll each part into a ball and press a little. Shallow-fry these in the pan, turning sides, till golden and crisp on both sides. Drain pipes on absorbent paper and serve hot.

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