Ingredients:

• 1/2 kg – Yam (arbi), peeled, chopped in chunks
• 2 – potatoes, peeled, halved
• 4 – green chillies, finely chopped
• 1 tbsp – Coriander leaves
• 1 tbsp – Coconut grated
• 1 tbsp – peanuts, crushed
• 1 tbsp – flour (kootoo, rajgira, singhara, any)
• Oil, to deep fry
• Rock salt, to taste

Method:

1. Steam or pressure cook yam and potatoes till soft. Drain, cool a little.
2. Mash both together, add half green chillies and coriander.
3. Add salt, 1 tbsp hot oil, 1 tbsp flour, mix well, to form dough. Cover, keep aside.
4. Mix together, coconut, peanuts, remaining chillies, salt.
5. Press into tiny marble sized balls.
6. Make same number of portions of yam mixture.
7. Press each into a pattie. Flatten a bit more, place a small ball of filing in centre.
8. Fold yam dough around it. Press again into a thick pattie.
9. When all are done, roll in some dry flour.
10. Heat oil till smoky, add a few patties at a time.
11. Fry on medium heat till crisp and golden.
12. Place on absorbent paper, to drain extra oil.
13. Serve hot and crisp, halved if desired, with peanut curd chutney.

Recipe courtesy of Saroj Kering