Godrej Sahi Shuruaat Cook Book

Chef Soaked Sabudana - 150g Refined Flour - 60g Corn flour - 30g Coating Boiled Mashed Potatoes - 500g Black Salt - 05g Corn flour - 60g Godrej Refined Sunflower Oil - For Frying Ingredients Freshly Grated Coconut - 150g Finely Chopped Green Chilies - 05g Roughly Crushed Cashew Nut - 20g Roughly Chopped Raisin - 20g Chopped Coriander Leaves - 20g Salt - To Taste Black Salt - 05g Turmeric - 05g Lemon Juice - 10ml Sugar - 20g Corn Flour - 20g Stuffing Mix together mashed potatoes, black salt and half of the corn flour to make a fine mixture. Amount of corn flour can be adjusted depending upon the moisture in potatoes. For stuffing, mix together all the ingredients and toss gently. Make sure the mixture is sweet & sour. Allow it to rest for 10 minutes. Divide the potato mixture into 6 equal pieces and flatten it with palm. Put the grated coconut mixture in the center and fold the potato mixture gently to form a ball. Mix together refined flour with about 100 ml of water and make a medium thick paste. Roll each ball into this paste gently and then coat with Sabudana. Allow to rest for 15 minutes. Deep fry in hot Godrej Refined Sunflower oil till golden in color. Serve hot with sweet curd and fried chilies. Method Motiyon Wale Gulgule Executive Chef, Radission Goregoan 01