MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Aloo Bonda - Spiced Potato Balls
 Categories: Snacks, Indian, Potato, Spicy
      Yield: 6 Servings

      2 tb Ghee
      1 tb Mustard - black seeds
      3    Onions; chop fine
      1    Ginger root, 5 cm; grated
      3 cl Garlic; crushed
      1 ts Turmeric - ground
      4    Chillies, red, seed/mince
      6 md Potatoes; cook/mash
      1 c  Cilantro leaves; chopped
           Salt
           Black pepper; ground fresh
    BATTER:
      3 c  Flour - besan
      3 ts Asafoetida
           Salt to taste
    1/2 c  Vegetable oil

  Heat the ghee in a frying pan and stir-fry the mustard seeds until
  they begin to pop. Add the onions, ginger and garlic and cook,
  stirring, for a few minutes, then add the turmeric and chillies
  and cook for a few minutes more. Transfer to a mixing bowl with
  the mashed potato and chopped coriander. Season with salt and
  pepper, mix well, roll into golf ball-sized balls and set aside.

  To make the batter; Combine the besan, asafoetida and salt in a
  bowl. Add the oil and just enough water to make a thick batter of
  pouring consistency.

  Heat the oil in a heavy-based saucepan until smoking. Dip the
  potato balls in the batter, shake off any excess and gently place
  them in the hot oil. Deep-fry until golden, drain on paper towels
  and serve with chutney.

  From: Street Food From Around The World by: James Mayson
  Posted by: Kevin Symons

  Besan flour is ground chickpeas. - JW

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