Yam - 250 gms (cooked and smashed)
Onion - 1 large fine chops
Fennel seeds ( sombu ) - 1 tbsp (optional)
Green chilli - 1 fine chops
Ginger - 1 tbsp fine chops
Garlic - 1 tbsp fine chops
Coriander - 2 tbsp fine chops
Curry leaves - 1 tbsp fine chops
Chilli powder -1/2 tbsp
Garam masala - 1/2 tbsp
Gram flour powder - 3 tbsp
Salt to taste
Oil - 2 cups
Preparation
Yam to be cooked in cooker for 3 vissle. Drain the water and smash and keep it aside to cool.
Now after its cool to touch in hands....add onion, green chilli,fennel seeds ( I preferred crushes because only then you'll get the exact flavour),ginger,garlic,coriander, curry leaves,salt,chilli powder, garam masala ,gram flour powder this is a binding agent mix well ...don't add water...you may lose shape.
Make small lemon size balls and keep aside before you deep fry them.
Now heat oil in a pan....when it is pretty hot start to drop in the balls.Not more then 4 balls at an time...if you drop more the temperature may come down tending the balls to lose shape.....Keep turning them now and then.One's they are golden brown remove of flame and place in tissue paper.Repeat the same and complete.
Have an eye the flame.... It must be in between medium and high.....only then your balls will cook even.... If you leave in slow flame your balls will split.
Serve hot.Enjoy it with any south Indian meal....veg or nonveg.....
Note:
Iv added fennel seeds for a nonveg mutton balls flavor..... You can avoid this you'll get a pretty got veg flavor.
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