- 3 medium Russet potatoes (boiled & grated)
- 4 cloves garlic
- 5 dry red chilies de arbol (de-stem and remove the seeds)
- 1/2 cup finely-chopped onion
- 1 small onion, sliced (for frying)
- 1 Tbsp. Hirshon panch phoran for aloo, made from:
- 1/4 tsp. dry-toasted, freshly-ground fenugreek (aka methi) seed (मेथी दाना)
- 1/2 tsp. dry-toasted, freshly-ground nigella (aka kalonji) seed (मंग्रैल / कलौंजी)
- 1 tsp. dry-toasted, freshly-ground cumin seed (जीरा)
- 1/2 tsp. dry-toasted, freshly-ground radhuni seed (রাধুনি) or celery seed
- 1/4 tsp. dry-toasted, freshly-ground fennel seed (सौंफ़)
- 1 large pinch asafœtida (হিং)
- 1/2 Tbsp. turmeric (হলুদ)
- 2 Tbsp. culinary-grade mustard oil
- 1/2 cup chopped cilantro leaves
- 2 Tbsp. ghee + more for garnish
- Boil potatoes and grate.
- Heat mustard oil in a small pan till it starts to smoke. When the smell of oil reduces, add chopped garlic and dry red chilies. Fry for few minutes, then cool and grind to a smooth paste.
- In the same pan fry 1 small onion sliced with 2 Tbsp. ghee, till soft and light brown.
- Take a large bowl and add grated potatoes, garlic and red chili paste, fried onion, 1/2 cup finely chopped raw onion, panch phoran for aloo, turmeric, cilantro, asafœtida and salt.
- Mix well until fully-combined. Taste and adjust salt.
- Form into balls. Serve warm with ghee on top.