This typical mumbai popular roadside dish is very popular. There are many recipes online teaching you how to make it.
As you all know i find it hard to follow a recipe and am always trying to do something “different”. This is not at all a replica of the roadside taste…but something different so do try it and let me know. I am sorry i do not have the “exact” measurements…but you can make it more or less ok?
INGREDIENTS:
2 large potatoes, boiled and mashed
1 large onion chopped fine
1″ piece ginger, grated
2-3 green chillies chopped fine
10 curry leaves, chopped (thank you Dipa…bless you for the curry leaves, each time i use them i think of you!!)
1/2 teaspoon Nitu Didi pure turmeric powder
1 cup of coriander leaves
juice of 1 lime
salt to taste
red chilli powder to taste if you want it spicy
TO BE ROASTED AND POWDERED: 1 teaspoon each of cumin seeds, nigella seeds (kalonji/black onion seeds), fennel seeds (saunf/aniseeds) and coriander seeds and sesame seeds …i used my amazing bullet to do this
2 cups of gram flour or as needed
2 tablespoons of rice or cornstarch
sparkling/carbonated/soda water as needed for the batter
oil for deep frying
METHOD:
Mix the mashed potatoes with all the above ingredients except the flours. Shape into rounds and then flatten. Heat the oil for deep frying. Mix the gram flour with cornstarch or rice flour and add some salt to it. When the oil is heated lower the heat. Addt he sparkling water to the flour mixture and make a batter not too thin and not too watery. Dip each potato patty in the batter and coat it well. Put it carefully into the hot oil and deep fry till golden brown and crispy.

FOR JAIN RECIPE : omit the onions and ginger …

NITU DIDI TIP: if you have extra gram flour batter dont throw it away! Just chop some vegetables and  batter fry them…and if you have extra potato patties just make up some more batter or if your feeling lazy use the potatoes as a filling for wraps or toasted sandwiches