Serves: 20
Total Calories: 120

1/2 teaspoon Chaat Masala or store-bought
1 red bell pepper, minced
1/2 cup large curd cottage cheese
1 small russet potato (or any potato), grated
2/3 cup chickpea flour
1/4 cup finely chopped scallion, green parts only
1 tablespoon peeled and minced fresh ginger
1 to 3 fresh green chili pepper, such as serrano, minced with seeds
1 teaspoon ground coriander
1/4 teaspoon salt, to taste
1 1/2 to 2 cups peanut oil for deep-frying

1. Prepare the chaat masala. In a medium bowl, mix together all the ingredients (except the oil and chaat masala) to make a thick, dough-like batter. (If the batter is too soft, add a little more chickpea flour.) Divide into 20 to 25 uneven balls.

2. Heat the oil as per directions in INFORMATION AND SPECIAL TECHNIQUES: __Frying Fritters (Pakorae Talna), carefully drop the balls into the hot oil and fry as directed.

3. Let cool, then press them lightly between the palms of your hands into small discs with ragged edges. Refry them in hot oil until crisp, 2 to 3 minutes. Drain on paper towels, transfer to a platter, sprinkle with the chaat masala, and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 20
Total Calories: 120
Calories from Fat: 97

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