• 2 potato (alu)
• 1 cup cottage cheese (paneer)
• 1 cup cauliflower (phool gobi)
• 1 cup cabbage (patta gobi)
• 2 green chilly (hari mirch)
• 1 tbsp coriander (dhania patti)
• 1/4 tsp azinonotto powder
• 1 cup refined flour (maida)
• 1/2 tsp red chilly powder (lal mirch)
• oil for frying
• 1 tbsp clarified butter (ghee)
• 1 tsp salt (namak)

Boil, peel and grate potato.
Grate paneer also.

Finely chop dhania and hari mirch.Grate both the gobis.

Heat oil in a pan and fry both gobis with azinomotto powder.

After frying for few minutes, add alu, paneer, hari mirch and 1/2 tsp namak and cook until the water dries up.

Remove it from the flame and let it cool.Make small balls of the mixture and keep aside.

Make a batter by mixing maida, 1/2 tsp salt, lal mirch and 1 cup water.Heat oil in a pan.

Dip all the balls in maida batter and deep fry them until they turn golden brown.Serve them hot.