2 cups boiled, mashed taro root
1/2 tsp turmeric powder
Pinch of chilli powder
Pinch of asafoetida
Salt, to taste
1 cup all-purpose flour
½ cup gram flour
½ cup rice flour
Pinch of baking soda
Water, as needed
oil, for frying
In a bowl, mix together the mashed taro root, turmeric, chilli powder and asafoetida. Season with salt to taste.
Shape the mixture into medium-size balls.
In another bowl, stir together the flours, baking soda, and enough water to make a medium thick batter.
In a wok ,heat the oil for frying. Working in small batches, dip the taro root balls into the flour batter and then drop them into the hot oil.
Cook until crisp and golden on both sides .
Serve hot with mint-coriander chutney.