Ingredients
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- For the stuffing
- 3 medium potatoes, boiled & peeled
- 5-6 curry leaves, chopped (optional)
- 1/2 tsp black mustard seeds / rai
- 1/4 teaspoon turmeric / haldi
- 5-6 garlic pods
- 3 green chilies, finely chopped / as per taste.
- 2 tbsp cilantro, chopped / dhaniya
- 1 lemon, juice
- For the batter
- 2 cups chickpea flour / besan
- 1/2 tsp cumin / zeera
- 1/2 teaspoon salt to taste
- 1 tbsp oil
Instructions
- For the stuffing
- Mash the boiled potatoes.
- In a chopper, prepare a green mixture of chop green chilies, garlic and cilantro. Make sure they are chopped finely.
- Prepare the potato stuffing in a wok or a pan. Heat the utensil, add 1 tsp oil. for tempering add mustard seeds, turmeric, and green mixture.Add lemon juice and salt and mix the ingredients thoroughly.
- To this mixture add the mashed potatoes and again mix thoroughly.Let the potato stuffing cool for a few minutes.
- In the meantime prepare the batter. Add 1/2 cup water to besan, salt, cumin to make it a thick batter
- Now make equal portions of the potato stuffing. Roll them each into the shape of a ball.
- Heat the appe pan with a few drops of oil in each cavity.
- Add a small amount of batter into each cavity, just enough to make a scoop like cavity.
- Place the potato stuffing into each cavity.
- Top off the cavity again with the batter, making sure the entire potato stuffing is covered.
- Cook for approx. 4-5 minutes on each side on slow - medium heat.
- Serve them with either pav / bread or mini dinner rolls as mini sliders with green chutney, garlic chutney or sweet tamarind chutney or even ketchup.
- Prep Time: 0 hours
- Inactive Time: 0 hours
- Cook Time: 0 hours
- Cuisine: Indian