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:

1. Grate the coconut and boil the potatoes with a little salt and mash well while still hot. Keep aside
2. Heat 3 ½ tbsp oil in a pan and splutter mustard seeds and cumin seeds.
3. 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
4. Then mix in the finely chopped coriander leaves.
5. Set the stuffing aside to cool
6. Add the salt and the arrowroot.
7. Make small portions, flatten each and fill with a little stuffing and shape into small balls.
8. Deep fry in hot oil.

Recipe courtesy of Anitha Raheja