Farali Bhakharwadi

Preparation Time: 15 mins
Cooking Time: 20 mins
Makes 2 servings
Ingredients
To Be Blended Into A Chutney

• 50 gms peanuts
• 2 tsp poppy seeds (khus-khus)
• 1 tsp ginger (adrak)
• 1 tsp green chillies
• 1 stick cinnamon (dalchini)
• 2 to 3 cloves (laung / lavang)
• 1 tsp cumin seeds (jeera)
• 3 to 4 cardamoms
• salt to taste

Other Ingredients

• 500 gms boiled potatoes
• 50 gms grated coconut
• 1 tsp ginger (adrak) paste
• salt to taste
• 1 tsp green chilli paste
• 100 gms rajgira flour
• lemon juice to taste
• a pinch sugar
• 1 tbsp chopped coriander (dhania)
• 1 tsp sesame seeds (til)
• oil for frying

Method

1. Mash the potatoes and add the salt, coriander, sesame seeds, sugar, lemon juice, ginger and green chillies paste and mix well.
2. Divide the mixture into small equal sized balls and roll out into small rotis, using rajgira flour.
3. Apply little prepared chutney to the potato roti and sprinkle coconut on top of the chutney.
4. Then roll the potato roti and cut in to small pieces.
5. Heat the oil in a kadhai, dip each piece in the rajigra flour and deep fry till they turn golden brown and crisp.
6. Serve hot with curds.