1. Make batter with besan, salt, chilli powder, and baking powder adding required water.

2. Boil potatoes and mash them.

3. Add 3 spoons vegetable oil in a non-stick pan and add chana dal, urad dal, mustard seeds, ginger, green chillies and a few curry leaves.

4. When mustard seeds starts to splutter add onions fry until they turn brown.

5. Add turmeric, salt, peas, and mashed potatoes. Fry for 3 minutes.

6. Garnish with coriander leaves.

7. Make samll lemon-sized balls with the curry and keep them aside.

8. Heat oil in a pan.

9. Dip the balled curry from above in the besan batter and deep fry them in oil until they trun golden brown.


Serve hot with coconut chutney, tamarind chutney or green chutney.