Name: Biri Chop (Urad dal bonda from Odisha ) recipe by sweta biswal at BetterButter
Cook time: 30 min
Total time: 30 min
Yield: 5
Ingredients: 1 small cup dehusked black lentil; 2-3 tsp semolina; 5-6 crushed peppercorns; A pinch of baking powder; Few chopped green chillis; Salt to taste; Oil to deep fry; 2-3 medium sized potatoes ( boiled and peeled ); 1 tsp grated garlic; 1 tsp grated ginger; 1 medium sized onion ( finely chopped ); A pinch of mustard and cumin seeds for tempering; 1/2 tsp chilli powder; 1/5 tsp turmeric; 2-3 tsp chopped cilantro; Fried peanuts/boiled yellow peas/green peas; 2-3 tbsp chopped coconut pieces; 3-4 tsp oil for the tempering

Ingredients Serving: 5

1 small cup dehusked black lentil
2-3 tsp semolina
5-6 crushed peppercorns
A pinch of baking powder
Few chopped green chillis
Salt to taste
Oil to deep fry
2-3 medium sized potatoes ( boiled and peeled )
1 tsp grated garlic
1 tsp grated ginger
1 medium sized onion ( finely chopped )
A pinch of mustard and cumin seeds for tempering
1/2 tsp chilli powder
1/5 tsp turmeric
2-3 tsp chopped cilantro
Fried peanuts/boiled yellow peas/green peas
2-3 tbsp chopped coconut pieces
3-4 tsp oil for the tempering

Instructions

Wash and soak the lentils for 3-4 hours. Grind into a smooth thick paste in a mixer/grinder and keep aside for 3-4 hours to allow fermentation.
Just before frying, add the semolina, peppercorn, baking powder and salt to the batter, and mix well. Add water if required to get the correct consistency. On dipping the balls, the batter should form a layer of 1-2 mm thickness.
Heat 3-4 tsp oil in a wok. Add mustard-cumin seeds when the oil starts smoking. Follow with chopped onion and the grated ginger and garlic. Fry for 4-5 mins till the raw smell goes away.
Add the mashed potato along with chilli powder, salt and turmeric. Fry for 2-3 mins. Now add the fried peanuts/boiled peas, coconut pieces and chopped coriander. Fry for 1-2 mins. Remove from heat and keep aside till it is bearable to touch
Make small balls out of the above mixture.
Heat another deep vessel/wok with sufficient oil for deep frying. When the oil just starts to smoke, lower the heat.
Dip the potato balls in the batter and add to the wok few at a time. Fry on all sides.
Serve hot with ghuguni/chutney/ketchup.

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