INGREDIENTS:
10 boiled potatos that have been mashed.
Grated Cheese- 100 gm
Tamirand Sauce(as per taste)
Chives (Jaut)- 100 gm
Spring onions- 50 gm
Chillies -20 gm
Salt (to taste)
Oil
Ginger paste
METHOD:
Mix the mashed potato with grated cheese and keep it aside.
Chop chives (Jaut) and other preferable wild edibles
Chop onions and chillies
FOR STUFFING:
Heat oil in a wok and then fry spring onions and chillies until golden brown
Add all the wild edibles when cooked and add the tamirand sauce as per taste
Make a ball out of the potato cheese mash and flatten it to prep it for stuffing. Then stuff it with the wild edibles. Repeat this step.
FOR COATING:
Coat the stuffed balls first with flour followed by beaten egg then coat it in bread crumbs
Then fry it in the oil until light brown to make sure it is not over coated
SAUCE:
First extract the pulp of tamirand
Then boil the palm sugar/ jaggery until one thread consistency
Add tamirand pulp and boil until it thickens
*The Sauce can be used for stuffing and also for potato cheese balls.
(Recipe contributed by Chenxiang R Marak (Associate at NESFAS)
