When they splutter add the grated coconut, green chillies, salt, sugar and cashew nuts.
Saute on a low flame for few minutes.
Add coriander leaves and mix well. Keep aside the stuffing to cool.
Boil the potatoes and mash when still hot.
Add salt and corn flour. Mix well and make a dough.
Divide the dough into small portions.
Take a portion flatten it a little.
Place a tablespoon of the coconut mixture in the centre and shape into small balls.
Repeat with the remaining potato and coconut mixture.
Deep fry in hot oil till golden.
Serve hot with green coconut chutney.
Bawarchi of the week
Anamika Sharma is a passionate foodie, a food blogger with a background in aviation and telecom industry for a good 15 years. Her mission is to spread her love for Indian cooking to all those who think it is too difficult.