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
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.