PREPARATION

1. Take a pan, add 70 grams sugar, 100 milliliters water and stir continuously until the sugar is fully dissolved.
2. Add 100 milliliters tamarind water and mix it well.
3. Bring it to a boil.
4. Add 1/4 teaspoon chilli flakes, 1/2 teaspoon salt, 1/2 teaspoon cumin powder, 1/4 teaspoon organic food color.
5. In a bowl, add 1 teaspoon corn flour, 35 milliliters water and mix it well.
6. Pour the batter into the pan and mix it well.
7. Bring it to a boil.
8. Remove it from heat and keep aside.
9. In a blender, add 10 grams coriander, 2 tablespoons mint, 1 garlic clove, 1 teaspoon ginger, 1 green chili, 1 teaspoon cumin seeds, 1/2 teaspoon salt, 1/4 teaspoon black salt, 1 teaspoon sugar, 1 teaspoon lemon juice, 50 milliliters water and blend it well. Keep aside.
10. In a mixing bowl, add 120 grams boiled mashed potatoes, 30 grams dry coconut, 1 1/2 teaspoons green chili, 1 1/2 teaspoons garlic, 1 1/2 teaspoons ginger, 2 teaspoons cashew, 2 teaspoons raisins, 1/2 teaspoon salt, 1/2 teaspoon dry mango powder, 1 teaspoon coriander and mix all the ingredients well. Keep aside.
11. Take 370 grams boiled potatoes and mash them with the help of a food masher.
12. Add 40 grams bread crumbs, 30 grams corn flour, 1 teaspoon salt and mix it well.
13. Take some mixture in your hands and flatten it with the help of your fingers.
14. Fill it with prepared mixture and roll it into a ball.
15. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.
16. Drain it on an absorbent paper.
17. Serve with prepared tamarind and green chutney.