Aloo Petis
Aloo petis is one of the famous items in Indore. While arrowroot is used as binder for making petis, I have used sindage ka atta (water chestnut flour) so that it can be used in fasts.
Take 6 medium sized boiled potatoes, 5-6 heaped singade ka atta, one cup grated coconut, half cup mixture of chopped raisins and cashew nut, one tea spoon garam masala, two green chillies chopped, some chopped coriander leaves, one tea spoon sugar, salt and oil to deep fry.
Aloo petis is one of the famous items in Indore. While arrowroot is used as binder for making petis, I have used sindage ka atta (water chestnut flour) so that it can be used in fasts.
Take 6 medium sized boiled potatoes, 5-6 heaped singade ka atta, one cup grated coconut, half cup mixture of chopped raisins and cashew nut, one tea spoon garam masala, two green chillies chopped, some chopped coriander leaves, one tea spoon sugar, salt and oil to deep fry.
- Mesh potatoes very well, add singade ka atta, salt and mix well. It should be a smooth dough. Divide it in six parts ( singade ka atta can be replaced by arrowroot).
- To make the filling mix grated coconut, raisins and cashews, garam masala, sugar, chillies, coriander leaves and salt.
- Grease your palm with oil and take a part of the potato mesh. Flatten it at the centre, place two spoons of filling in it and roll it into a ball very carefully. Make six such balls.
- Gently fry these balls in very hot oil.
- Serve with green chutney and imli chutney (tamarind chutney).
