Name: Crispy Yam balls recipe by Mahi Venugopal at BetterButter
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 4
Ingredients: 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; Garam Masala - 1/2 tbsp; Chilli powder -1/2 tbsp; Curry leaves - 1 tbsp fine chops; Gram flour powder - 3 tbsp; Salt to taste; Oil - 2 cups

Ingredients Serving: 4

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
Garam Masala - 1/2 tbsp
Chilli powder -1/2 tbsp
Curry leaves - 1 tbsp fine chops
Gram flour powder - 3 tbsp
Salt to taste
Oil - 2 cups

Instructions

Yam to be cooked in cooker for 3 whistle. Drain the water and smash and keep it aside to cool.
Now after it cools, add onion, green chilli, fennel seeds (I preferred crushes because only then you will get the exact flavour), ginger, garlic, coriander, curry leaves, salt,chilli powder, garam masala ,gram flour powder
Don't add water.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. Keep turning them now and then. Once they are golden brown remove them off the flame and place in a tissue paper.
Have an eye on the flame. It must be in between medium and high. Only then your balls will cook even. If you leave on slow flame your balls will split.
Serve hot. Enjoy it with any South Indian meal- veg or nonveg

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