Posts Tagged ‘Kukka Ambado’


A common snack prepared and consumed in most parts of India. The preparation varies in each state. Whatever way it is made, people relish it well, with coffee/tea.


For filling:


green chillies-4,

ginger-1″ piece,

jeera-1/2 tsp,

mustard- 1 tsp,

salt to taste,

turmeric powder-a pinch and

curry leaves-a few.

For coating:

besan(gramflour)-1 cup,

chilly powder-1/2 tsp,

turmeric powder-1/8 tsp,

salt to taste,

hing-1/8 tsp and

oil for frying.



Cook potatoes till they get soft.

Peel and mash well.

Chop chillies , ginger and curry leaves, very fine.

Heat little oil in a pan, crackle mustard seeds; add urid dal, fry a little; add the chopped items and fry little more.

Remove from the flame, add mashed potatoes and salt; mix all the items well.

Filling is ready. Make small balls about 1 1/2″ dia. and keep aside.

In a vessel, mix besan, chilly powder, turmeric powder, hing and salt to make a batter, adding little water. The batter should not be too watery.

In a frying pan, heat oil.

Dip the balls one by one in the batter and put it in the hot oil. Repeat with all the balls and fry them in one or two batches depending upon the size of the frying pan, till they are reasonably crispy.

Keep stirring till they are done.

The ambados are ready.

Remove them from the pan with the help of a perforated laddle and keep them on a paper napkin to remove excess oil.

They will be soft inside.

Can be served hot with chutneys, sauce etc.

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