50g – Peanuts
10g – Sendha namak
5g – Green chillies
5g – Green coriander
Ghee for frying
10g -Beetroot
5g – Ginger
20g – Hung cu
Soak the sabudana in enough water in a deep bowl overnight and drain well.
* Grate boiled potatoes and mix in a bowl with all other ingredients.
* Make roundels of this and fill with a stuffing of curd, beetroot and ginger and make croquettes.
* Deep fry in ghee until golden colour.
* Serve hot
