From Free Press Journal
Ingredients
1 cup coconut, grated
5 potatoes, boiled and mashed
6 green chillies, chopped
1 tsp cummin seeds
1 tsp mustard seeds
3 bread slices
3 tbsp coriander leaves, chopped
Few raisins
few chopped cashewnuts
Salt to taste
oil for deep frying
2 tbsp oil, for sauteing coconut
1 egg, beaten
Method:
- Heat 2 tbsp oil in a pan
- Fry mustard seeds and cummin seeds, till they splutter
- Add green chillies, coconut, salt, raisin and cashewnuts
- Fry for 5 mins.
- Let the mixture cool
- Dry grind the bread slices
- Add to the mashed potatoes, salt and bread powder
- Mix well to soft dough
- Take a small portion of potato dough, flatten on your palm and fill with coconut stuffing and shape into a small ball
- Repeat with the rest of the dough and stuffing
- Roll in beaten egg and deep fry in hot oil till golden brown
- Serve with green chutney and tamarind chutney
Non Veggies Index
