Ingredients:
• 1 – medium sized Coconut
• 5 – medium sized Potatoes
• 5 tbsp – Arrowroot powder
• 3.5 tbsp – oil for sauteing the Coconut
• 3/4 tsp – Mustard Seeds
• 1 tsp – Cumin seeds
• 7 to 8 green chillies, finely chopped
• 1 tsp – Sugar
• A few – Raisins
• A few – cashew nuts, finely chopped
• 3 tbsp – coriander leaves, finely chopped
• Oil for deep frying
• Salt to taste
Method:
- Grate the coconut and boil the potatoes with a little salt and mash well while still hot. Keep aside
- Heat 3 ½ tbsp oil in a pan and splutter mustard seeds and cumin seeds.
- When they start to splutter, put in the finely chopped chillies, grated coconut, salt, sugar, a few raisins, chopped cashew nuts and fry well for 5-7 mins
- Then mix in the finely chopped coriander leaves.
- Set the stuffing aside to cool
- Add the salt and the arrowroot.
- Make small portions, flatten each and fill with a little stuffing and shape into small balls.
- Deep fry in hot oil.
Recipe courtesy of Anitha Raheja