Updated: Aug 21
Preparation and Cooking Time: 60 min.
4 Potatoes Medium Size
3 tbsp Farali Flour
1 cup Fresh Coconut Finely Grated
½ cup Cashew Nuts Coarsely Grind
⅓ cup Peanuts Coarsely Grind
1 tbsp Ginger Paste
1 tbsp Green Chilli Paste
½ Juice of Lime
2 tbsp Coriander Finely Chopped
½ tsp Black Pepper
1½ tbsp Sugar
Salt to taste
Oil to Deep Fry
Peel and wash the potatoes. Then steam cook them and mash in a big bowl, let it cool to room temperature.
Add the farali flour, ½ tsp ginger paste, 1 tsp green chilli paste and salt to the mash potatoes, mix well and keep aside.
Next, to make the stuffing for the balls, in a bowl, add the grated coconut, cashew nuts, peanuts, rest of the ginger paste, green chilli paste, lime juice, coriander, black pepper, sugar and salt; mix well, make small round balls and keep aside.
Take a portion of the mashed potato dough, spread it in your hands, place the stuffing ball in the middle of the dough, and close it up.
Make sure the patties are round and smooth, lightly dust them with the farali flour and keep them aside; repeat the above process.
Heat the oil in a wok over high medium flame and deep fry; I put about 3-4 patties at a time.
Fry them until they become golden brown turning them occasionally, remove them on a paper towel-lined dish.
Serve them hot with farali green chutney!