Tuesday 19 February 2013



Potatoes 2kg
Butter 20gms
French beans chopped 100gms
Celery chopped 25gms
Carrots chopped 100gms
Onions chopped 50gms
Dry fenugreek leaves 2gms
Salt to taste
Egg 3nos
Crushed cashew nuts (fried) 50gms
Raisins 50gms
Green peas 50gms
Chopped ginger 20gms
Coriander leaves chopped 20gms
Corn flour 2tbspn
Dry bread crumbs to coat
Oil to fry


Wash potatoes. Prick with a fork. Rub salt. Place on a bed of salt. Bake in a pre-heated oven (180°) for about 1¼ hours. Remove. Cool to room temperature. Peel & mash the potatoes. Shell peas. Boil vegetables separately, applying the principle of boiling vegetables. Drain, squeeze out excess moisture. Melt butter in a pan. Add in ginger & vegetables. Stir for a minute. Add in potatoes, salt, raisins & cashew not. Stir for about 8-10minutes. Add in fenugreek leaves & coriander leaves. Cool the mixture. Add in 1 egg. Mix thoroughly. Divide into individual balls weighing about 60gms each. Prepare a batter of remaining egg & corn flour. Dip the potato balls in the batter (egg wash). Apply bread crumbs & shape into flattened cubes. Deep fry in hot oil until golden brown & crispy. Drain on an absorbent paper. Serve hot as an accompaniment.

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