Directions

• Boil potatoes. Do not overcook else it will turn soggy.
• Take a pan and heat it, add mustard, urad dal, curry leaves and dry red chilli.
• Add hing, onion and green chilli.
• Fry until the onions turn translucent.
• Add turmeric powder, garam masala and potato.
• Mash them and add chopped cranberry.
Cool the mixture and divide into individual portions.

For batter
• Whisk besan, refined flour, turmeric, soda and salt in a bowl, add enough water, and make a thick batter.
• Dip the portioned dumplings in the batter and fry in hot oil.
• Served with mint chutney.