½ teaspoon sugar
2 tablespoons chopped coriander leaves
½ teaspoon green chili paste (optional)
1 teaspoon lemon juice
rock salt (sendha namak), to taste
3 tablespoons peanut oil for shallow frying
3 tablespoons cashew chopped
2 tablespoons raisins chopped
3 large potatoes (boiled & mashed)
3 tablespoon singhare ka atta (water chestnut flour)
¼ cup grated coconut
Take the potatoes in a mixing bowl. Mix in the singhare ka atta and salt & lightly knead together.
Cover and keep aside the potato dough.
Then heat a small pan and add cashews and dry roast them. After cooling crush them coarsely.
In another mixing bowl, take the grated coconut & add the crushed cashews, chopped raisins, sugar, lemon juice, chopped coriander leaves and green chili paste. Stir & mix well.
Make medium sized balls from the potato dough mixture. Spread some oil on your palm & take each ball and flatten them.
Place 1 tablespoon of the prepared stuffing in the flattened ball.
And gently seal the edges.
Heat 3 tablespoons of oil for frying in a frying pan & shallow fry the patties till they turn brown & crispy.