2 cups flour
1 teaspoon red chili powder
1/2 teaspoon salt
4 medium potatoes
4 green chillies
1 cup frozen peas
1/2 cup cilantro leaves, chopped
1/4 teaspoon asafoetida powder, optional
oil, as needed to deep fry
1. To prepare batter, mix flour, red chili powder and salt. Add water, as needed. Batter should be thick enough to coat the back of a spoon thickly.
2. To prepare filling, boil potatoes until tender. Peel off skin and mash potatoes. Grind together green chillies and ginger to a fine paste. Add peas, ground paste, cilantro, and asofoetida to the potatoes, and mash together.
3. Make balls of the potatoes mixture, 1" in diameter. Heat oil enough to deep fry. Drop a bit of flour batter into the oil to check if it hot enough. If the batter rises up to the surface immediately with a sizzle, you are good to go.
4. Dip each potato ball into batter, coating it smoothly with a thin layer of batter and fry until golden brown. Serve immediately after draining excess oil from the potato balls.
Tomato ketchup is a good accompaniment.