ALOO OOMAPODI

INGREDIENTS:




1 CUP BOILED AND FINLY SMASHED POTATO




1 CUP GRAM FLOUR(BESAN)




1/2 TBSP GHEE




SALT AS PER TASTE




6 TSP RED CHILLI POWDER

1/2 TSP AJWAIN

OIL FOR DEEP FRYING

PREPARATION:

FIRST FINELY MASH POTATO SO THAT NO LUMPS ARE FORMED.FOR THIS ADD BESAN SALT ,RED CHILLI POWDER ,AJWAIN AND SPRINKLE LITTLE WATED AND KNEAD FOR A THICK DOUGH.ADD GHEE AND ONCE AGAIN KNEAD WELL.HEAT OIL IN A KADHAI . TAKE A SMALL BALL OF THE DOUGH AND PUT IN THE SEV MAKER PRESSING(HOLE MUST BE BIGGER THAN SEV MAKE )AND PRESS IT IN OIL AND FRY TILL GOLDEN BROWN.DO THE SAME PROCEDURE WITH ALL THE DOUGH.THIS CAN BE STORED IN AIR TIGHT CONTAINER FOR 10 DAYS.