INGREDIENTS FOR THE OUTER LAYER
- 2 boiled potatoes, grated
- 2 tsp all-purpose flour (maida)
- 3 tsp cornflour
- Salt to taste
INSTRUCTIONS
- Mix all the ingredients together until a smooth, dough-like consistency is formed.
INGREDIENTS FOR THE STUFFING
- ½ cup fresh coconut
- 2 tbsp boiled grated potato
- 2 tbsp crushed gram flour papdi or crushed gathiya
- 1 tsp crushed fennel seeds
- 1 inch ginger, grated
- 2 tsp green chilli paste
- 1 tbsp sesame seeds
- 2–3 tsp powdered sugar
- 3 tbsp fresh coriander leaves
- 1 tbsp pomegranate seeds (optional)
- 1 tsp raisins
- ¼ tsp garam masala
- Salt to taste
- ½ lemon juice
- Oil for deep frying
INSTRUCTIONS
- Add the coconut, grated potato, crushed papdi (or gathiya), fennel seeds, ginger, green chilli paste, sesame seeds, powdered sugar, coriander leaves, pomegranate seeds, raisins, garam masala, salt, and lemon juice to a bowl.
- If the stuffing is too wet, add a little poha.
- Mix everything well.
- Shape the stuffing into small lemon-sized balls.
- Wrap each stuffing ball with the prepared potato dough.
- Smooth the surface.
- Coat each ball evenly with cornflour.
- Heat oil and deep fry over medium heat until golden brown, turning occasionally for even coloring.
SERVING SUGGESTION
- Serve hot with green chutney and fried green chillies.
SPICE LEVEL
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