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
An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.