Yields:
12 Servings
Difficulty: Easy
Prep Time: 12 Mins
Cook Time:
8 Mins
Total Time:
20 Mins
Ingredients
Adjust Servings
Instructions
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Add Gram Flour in a glass Mixing Bowl and remove the lumps from it with the help of a sieve.
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Now add Semolina, Turmeric Powder, Red Chili Powder, ginger, green chilies, black pepper powder, and salt.
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Add 1 cup Water slowly and mix with a whisker so that no lumps are formed in it and make a batter-like consistency.
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Add ¼ cup more water into the batter. The batter becomes very thin. Keep it aside
- Take the boiled potatoes into another mixing bowl and grate them.
- Now in a non-stick frying pan add 1 tbsp cooking oil,¼ tsp Asafoetida, carom seeds, cumin seeds, mustard seeds, curry leaves, and the prepared gram flour batter.
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Cook it in low flame for 2-3 minutes by continuously stirring it. 3 minutes later, add the grated potatoes, coriander leaves, and mix them nicely. Cook till the batter leaves the pan from the sides and does not stick. Take it out on a plate and Switch off the flame.
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Now put some oil on the base of a steel bowl and spread the batter evenly on the plate with the help of the bowl by lightly hand pressing it.
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Let the prepared mixture cool down for some time. Cut it with a knife in a square shape. Store it in the refrigerator for 1 hour to harden.
- Cut them further into 12 equal size cubes.
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Heat oil in a flat Non-Stick Pan.
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Add a few pieces of these cubes and Shallow Fry or Deep Fry them as per your choice till they are cooked well.
- Take them out on a kitchen towel to soak the extra oil from it
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Serve them with Coriander Chutney or Tomato Sauce or Both.
Notes
- Use a sieve to clean the besan so that all lumps and impurities do not stay in your dish.
- The prepared dish should be crispy from the outside and soft from the inside.
- Serve it with Tea, Coriander Chutney, or Tomato Sauce.
- You can store it overnight to fry it the next morning and give it in tiffin to your kids.
- Spread little oil on the thali as well.