- Boil, peel and mash the potatoes. Wash the poha in a strainer. Coarsely grind the roasted peanut. Wash & chop the green chillies and corainder sprigs.
- Add poha, peanuts, chillies, corainder leaves and spices to the mashed potatoes.
- Mix well and roll into desirable shapes. Dip in beaten buttermilk and coat with breadcrumbs
- Deep fry in oil till rolls golden brown.
- Serve hot with tamraind chutney.