Ingredients

450 g/1 lb potatoes, quartered
5 ml/1 tablespoon salt
30 ml/2 tablespoon desiccated (shredded) coconut
four green chillies
four cloves garlic
two onions
1.5 ml/1/4 teaspoon ground turmeric
1.5 ml/1/4 teaspoon cumin seeds
10 ml/2 teaspoon gram flour
10 ml/2 teaspoon wine vinegar
two eggs, beaten
50 g/2 oz/1/2 cup breadcrumbs
ghee for deep-frying

Instructions

In the salted water, you should boil the potatoes until tender. Grind the chilies, onions, coconut, garlic, cumin seeds, gram flour, and turmeric into a paste, adding enough wine vinegar to make a thick consistency. Now drain and after you can chop the potatoes and then with the eggs you can stir them into the paste. Now you can convert this mixture into balls and roll in the breadcrumbs. Now in the hot ghee, deep-fry until golden brown.