In a bowl, mix grated coconut with green chilli, salt, sugar, raisins, kaju and coriander leaves. Mash potatoes, add maida to make dough, divide it into equal size balls, then with hands make a (katori) and stuff it with coconut mixture and seal it.
Deep fry to a golden brown.
Serve with tamarind chutney and dates chutney.
Bawarchi of the Week
A teacher and a blogger, Jaishree is an expert on authentic and traditional Indian cuisine.