$I am Hindi and I am blessed with the teachings of my Mum and my Nan and it would please my soul to share it with you. However, this this dish is done my way...it's much faster and easier too!\ud83d\udc8b$

I am Hindi and I am blessed with the teachings of my Mum and my Nan and it would please my soul to share it with you. However, this this dish is done my way...it's much faster and easier too!💋

Wash em up!

Peel em, dice em, and rinse them off one more time.

You need: salt, black pepper, tarragon leaves, marjoram leaves, and garam masala

Ok put in the butter, a little milk, chives, and the dried spices and smash it up!

See?

Should look like this. The potatoes should be a little on the thick side.

Let the potatoes cool off before you do this...that shit is HOT! Spray your hands with cooking spray and get to rollin'!

$This is the \u23f0 saver part. Traditionally we use yellow split peas to make a batter, but I like this cuz it comes out much crunchier...just how I like it! You need 1 1/2 boxes$

This is the ⏰ saver part. Traditionally we use yellow split peas to make a batter, but I like this cuz it comes out much crunchier...just how I like it! You need 1 1/2 boxes

Put in 3x the water for 1 batch. Add in 1tbls of garam masala, some tarragon leaves and some marjoram leaves and mix it with a mixer until smooth.

Add salt n pepper and mix in

Batter should be on the thick side so it sticks good!

Wash your eggplant and cut them into 1/2 inch rounds

Batter your potatoes and drop them in a pot with hot vegetable oil.

Don't crowd the pot

When they are golden brown take em out

Do the same for the eggplant try to get off any extra batter

Don't crowd the pot

Put them on a paper towel to drain the oil

Plate them with and serve them with mango chutney (but that's a different Snapguide! Lol). And there you go! But be careful this dish is spicy, just like me! I hope you enjoy it 💋

How to make aloo balls and biganee ✌️food (⏰saver method)

This is a twofor! Great appetizer!