For Coating:

	Besan 		500 gms
	Maida 		100 gms.
	Jeera 		10 gms.
	Soda 		½ tsp.
	Salt 		totaste
	Hing 		½ tsp.
	

        For Filling:


	Boiled Potatoes 	750 gms.
	Cashwnut 		100 gms.
	Chopped Green Chillies 	20 gms.
	Chopped Ginger 		20 gms.
	Chopped Dhania 		25 gms.
	Lemon 			2 nos.
	Mustard Seeds  		1 tsp.
	Urad Split 		1 tsp.
	Curry Leaves 		2 spring
	Haldi 			½ tsp.
	Oil 			for frying

• Make a batter with besan, maida, jeera, soda and hing.
• Mash potatoes.
• Temper rye, curry leaves and urad dal and haldi.
• Add chopped ginger.green chillies and
  dhania, cashewnut, hing and squeeze lemon.
• Shape the mixture into a ball, cool and batter fry.
• Serve with coconut chutney.
  
• Can be made fiery hot or mild as per the taste.

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