Ingredients:

• For outer shell:
• Boiled Potatoes -1 lb.(mashed)
• Raw banana (plantains) – 6 (peeled, boiled and mashed)
• Mustard oil – 4 tbsp. (smoke and bring to room temp.)
• Besan (gram flour) – 6-7 tbsp. (brown on low fire)
• Saunf powder -1 tbsp
• Coriander powder -1 tbsp
• Red Chilli powder -1 tsp
• Garam masala- 1 tsp
• Salt
• Chutney for filling:
• Amchur powder -3 tbsp
• Sugar powder- 6 tbsp
• Grated ginger- 2 tbsp
• Green chilli paste- 1 tbsp
• Chopped Raisins -1 tbsp
• Ground Mint- 2 tbsp (can use dry Mint also or grind some Mint leaves without adding water)
• Saunf powder -1 tbsp
• Garam Masala -1 tbsp
• Coriander powder- 1 tbsp
• Salt
• Oil

Method:

1. Mix the banana and potatoes.
2. Add besan, mustard oil, salt and all other spices for outer shell. Keep aside.
3. Mix all the ingredients for chutney. Do not use water.
4. Take a small portion for the outer shell and shape into a ball. Slightly flat it and stuff with a little chutney and close it. Reshape into ball.
5. Heat oil and deep fry till golden. Serve hot with tamarind chutney.

Recipe courtesy of Anjali