BATATAWADA DATE: PAX:

10

RECIPE COST: PORTION COST:

INGREDIENTS: QTY

600 10 15 5 225 2 1 15 1 20 5 500 TOTAL

UNIT

g g g g g g g ml g g g ml

NAME OF INGREDIENT

Potatoes boiled and mashed Ginger Garlic Green chillies Gram flour (besan) Red chilli powder Soda bicarbonate Oil-for tempering Turmeric powder Fresh coriander leaves (chopped ) Salt Oil for deep frying

PACKING QTY UNIT

1000 1000 1000 1000 1000 500 1000 1000 500 1000 1000 1000

g g g g g g g ml g g g ml

RATE PER UNIT

₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹

COST

36.00 120.00 140.00 35.00 81.00 315.00 126.00 136.00 117.00 70.00 15.00 136.00 ₹

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PROCEDURE: 1. Grind ginger, garlic and green chillies to a paste. 2. Prepare a thick batter of gram flour with water, red chilli powder, and salt and soda bicarbonate. 3. Heat one tablespoon oil in a pan. Add ginger-garlic-green chilli paste and sauté for a minute. Add the mashed potatoes and turmeric powder and mix well. 4. Add coriander leaves and salt. Let the mixture cool and then form into lemon sized balls. Heat sufficient oil in a kadai. 5. Dip the potato balls in the gram flour batter and deep fry till light golden brown. 6. Drain on absorbent paper. Serve hot with chutney or sauce of your choice.

OBSERVATION:

PRESENTATION:

ALERGY INFORMATION: THE RECIPE CAN CONTAIN: