2 lbs potatoes
1/2 lb Root powder
for filling:
1 grated coconut
1 cup roasted peanuts, crushed
2-3 green chilies (finely chopped)
1 small bunch of coriander leaves
2 tbsp Sugar
Salt to taste
Oil for deep frying
Method
Pressure cook the potatoes. After peeling mix well with arrowroot powder to make a soft dough. Dry grind the coconut, peanuts, sugar very coarsely. Add finely chopped coriander, green chilies and salt to taste to this mixture. Roll out small puris out of the potato mixture and put 1 tbsp of the coconut filling and make balls. Deep fry in oil to light brown color.
Serve with green chutney and / or tamarind chutney.
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