Ingredients Jump to Instructions ↓

  1. 4 boiled potatoes, cut into half

  2. 3 onions, finely chopped

  3. 2 tomatoes, finely chopped green chilli paste, garlic (lehsun) paste, and ginger (adrak) paste coriander (dhania) and mint leaves (phudina) made to paste and add for gravy

  4. 1/2 coconut, made to paste for gravy for frying mustard seeds ( rai / sarson) cumin seeds (jeera)

  5. 1/2 tsp cloves (laung / lavang) powder and cinnamon (dalchini) powder salt to taste a pinch of turmeric powder (haldi) water according to the gravy tomato puree and curds (dahi) for frying

Instructions Jump to Ingredients ↑

  1. Pour oil in a kadahi, when it gets heated up ad rai, jeera, cloves & cinnamon powder, ginger garlic and green chilli paste, fry them a little bit then add onion paste (or finely chopped), and let it fry for while, now add tomato paste and other mixtures (except potato, coconut)and let it boil. With potatoes cut them in half and take the center part out as a small ball and fill in the coconut paste and cover it again with the removed potato. now take a toothpick and join the half potatoes to make it one potoato and fry in oil till it becomes red or pink in color. While serving add the fried potato in the gravy and serve with paratha. or rice. happy cooking.


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