Cheesy Batata Wada-SK Khazana

Ingredients list for Cheesy Batata Wada-SK Khazana

• 100 grams Processed cheese cut into small cubes
• 4 Medium potatoes (batata) boiled, peeled and grated
• 1 1/2 cups Gram flour (besan)
• to taste Salt
• 1/2 teaspoon Coriander powder
• 1/2 teaspoon Cumin powder
• 1/2 teaspoon Turmeric powder
• 1 teaspoon Red chilli powder
• 1/2 teaspoon Asafoetida (hing)
• 1/4 teaspoon Baking soda
• 1/4 cup Fresh coriander leaves finely chopped
• 1 inch Ginger finely chopped
• 4 Garlic cloves
• 2 Green chillies
• 1 tablespo to deep fry Oil
• 1/2 teaspoon Mustard seeds
• 10-12 Curry leaves

Method

1. Put gram flour, salt, coriander powder, cumin powder, ¼ teaspoon turmeric powder, chilli powder, ¼ teaspoon asafoetida, baking soda and 1 cup water in a bowl and whisk to a smooth, lump-free batter.
2. Blend together coriander leaves, ginger, garlic cloves and green chillies with some water to a smooth paste.
3. Heat 1 tablespoon oil in a non-stick pan. Add mustard seeds and let them splutter. Add remaining asafoetida, curry leaves, 1 tablespoon ground paste and remaining turmeric powder, mix and cook for a minute. Add potatoes and salt, mix well and cook for 1-2 minutes.
4. Heat sufficient oil in a kadai.
5. Divide the potato mixture into equal portions, stuff with a cheese cube and shape into balls.
6. Coat the potato balls with the batter and deep-fry in hot oil till golden brown. Drain on absorbent paper.
7. Serve hot.