500 g (1.1 lb) Potatoes, boiled, mashed till smooth
Salt to taste
2 tbsp (20 g) Refined flour (maida)
For the filling, mix well together:
1 cup (100 g) 3 1/2 oz Coconut (nariyal), fresh, grated
2 cups (50 g) 1 3/4 oz Green coriander (hara dhaniya), finely chopped
2 Green chillies, finely chopped
2 tsp (6 g) Garlic (lasan), chopped (optional)
1 tbsp (15 g) Cashew nuts (kaju), chopped
1 tbsp (10 g) Raisins (kishmish)
1 tbsp (20 g) Sugar
Salt to taste
Vegetable oil for deep-frying
Salt to taste
2 tbsp (20 g) Refined flour (maida)
For the filling, mix well together:
1 cup (100 g) 3 1/2 oz Coconut (nariyal), fresh, grated
2 cups (50 g) 1 3/4 oz Green coriander (hara dhaniya), finely chopped
2 Green chillies, finely chopped
2 tsp (6 g) Garlic (lasan), chopped (optional)
1 tbsp (15 g) Cashew nuts (kaju), chopped
1 tbsp (10 g) Raisins (kishmish)
1 tbsp (20 g) Sugar
Salt to taste
Vegetable oil for deep-frying
method
1. Add salt and flour to the potatoes. Knead into a soft dough.
2. Grease your palms, take a small amount of the potato mixture and shape into a flat, round cake.
3. Put about 2 tsp of the filling in the centre, roll into a round ball, ensuring that the filling stays in. Flatten into a small, round cake. Similarly, prepare the other cakes.
4. Heat the oil in a wok (kadhai); deep-fry the cakes on high heat till golden brown. Remove with a slotted
spoon and drain the excess oil on absorbent kitchen towels.
5. Serve with kothmir ni chutney
2. Grease your palms, take a small amount of the potato mixture and shape into a flat, round cake.
3. Put about 2 tsp of the filling in the centre, roll into a round ball, ensuring that the filling stays in. Flatten into a small, round cake. Similarly, prepare the other cakes.
4. Heat the oil in a wok (kadhai); deep-fry the cakes on high heat till golden brown. Remove with a slotted
spoon and drain the excess oil on absorbent kitchen towels.
5. Serve with kothmir ni chutney
serving amount
serves: 6 - 8
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