Gujarati Batata 'pattice'

Ingredients:
Boiled potatoes
salt
corn flour or maida
fresh coconut
green chillies
ginger
hara dhaniya
sugar
kishmish
salt
For chutney: hara dhaniya, green chillies, adrak, green tomatoes/lime juice, salt, sugar
Method:
Mash well some boiled potatoes with salt. No pieces of potatoes should remain. Mix in some corn flour or some maida to bind it.
To make stuffing: Grate fresh coconut. Add chopped green chillies, chopped ginger, chopped hara dhaniya, sugar, kishmish and salt. The stuffing should be slightly sweetish.
Take a little potato and flatten it out on the palm of your hand. Oil your hands first so that the potato does not stick. Put some stuffing in the centre, close it. Roll it in your palm and flatten a little. Deep fry to a golden colour after rolling it in some cornflour. Serve with dhaniya chutney.
Chutney:Hara dhaniya, green chillies, adrak lasun (optional) and salt ground together with green unripe tomato. If green tomato not available squeeze in some lime juice. Sweeten it slightly with sugar if desired.