by Tarla Dalal
Added to 20 cookbooks
This recipe has been viewed 22958 times
Tea-time becomes even more appealing when this snack is on the table! especially when it is nice and crisp to bite into - thanks to the cornflakes.
- Divide the mixture into 10 to12 equal portions and shape each portion into a round ball or cylinder.
- Dip each ball in the paste and roll in the cornflakes to coat them evenly.
- Heat the oil in a kadhai and deep-fry the balls in batches till they turn golden brown in colour from all the sides.
- Drain on absorbent paper and serve hot with garlic tomato chutney.
- Boil, peel and mash 3 small sized potatoes to get ¼ cup mashed potatoes.
- Mash them when they are still warm to get uniformly mashed potatoes.
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