Halwai September 15, 2020

Ingredients:

• For Stuffing:
• 1 Coconut (finely grated)
• 6 Green chillies (finely chopped)
• 1 tsp – Cumin seeds
• 1 tsp – Sugar
• 6 to 8 Cashew nuts (finely chopped)
• 3 tbsp – oil (for sauteing the stuffing)
• 3 tbsp – finely chopped Coriander leaves
• few Raisins
• salt to taste
• Other Ingredients:
• 5 Potatoes
• 5 to 6 tbsp – Corn flour
• oil for deep frying
• salt to taste

Method:

  1. For Stuffing:
  2. Heat oil in a non-stick Kadai, add the cumin seeds.
  3. When they splutter, add green chillies, grated coconut, sugar, salt, raisins and cashewnuts.
  4. Saute on a low flame for few minutes.
  5. Lastly add the coriander leaves and mix well.
  6. Remove from gas and cool completely.
  7. Boil the potatoes and mash when still hot.
  8. Add corn flour and salt. Mix well.
  9. Divide the dough into equal portions.
  10. Smoothen each portion and flatten it.
  11. Place a heaped tbsp of the coconut mixture in the centre and shape into smooth small balls.
  12. Deep fry in hot oil till golden.
  13. Serve hot with green chutney.

Recipe courtesy of Anitha Raheja