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