This snack has different variations in different states/communities which I will publish slowly, but this one is the konkani version which I love.
Potato - 1/2 kg
Green chillies - 5 - finely chopped
Coriander leaves - 1 bunch - finely chopped
Mint leaves - 5 - finely chopped
Salt - 2 tsp
Optional Seasoning for the mash:
Mustard seeds - 1 tsp
curry leaves - 5
oil - 1 tsp
fry the mustard and curry leaves in the oil and keep aside.
Gram flour - 1/2 cup
water - 1/2 cup
Hing or Asafoetida - 1 tsp
Salt - 1 tsp
Oil For frying
Boil the potatoes and peel and mash them. Add the chopped green chillies, coriander leaves, mint, salt and seasoning and mix well.
Shape into equal round balls and keep in refrigerator until you would like to fry.
This process could be done upto 4 hrs before frying.
Make a batter of gram flour, water, salt and hing and keep aside.
Take a heavy bottomed deep frying pan, add oil, keep on medium heat, flatten the potato balls/dumplings, dip them in the batter and deep fry till golden.
Serve hot with Dates n Tamarind Chutney and/or
Coriander n Mint Chutney.