Ingredients :

For Dough

• Maida - 1 1/2 cup
• Ajwain / Carom seeds - 1 tsp
• Oil - 2 tbsp or ghee
• Salt - 1 tsp
• Water - as require, to make semi stiff dough

For Dry Coating

• Oil - 2 tbsp
• Green Chilli - 1 small finely chopped
• Coriander - 1 tbsp finely chopped
• Chat Masala - 1 tsp
• Kashmiri Red Chili Powder - 1 tsp
• Garam Masala powder - 1/4 tsp
• Salt - 1/2 tsp
• Besan - 4 tbsp
• Potatoes - 2 large boiled and mashed
• Salt - 1/2 tsp
• Oil - for deep frying

For Garnish

• Chat Masala - as required
• Coriander - as required

Recipe Steps :

For Dough

In a large mixing bowl combine, maida, ajwain, salt and oil.
Using your hand start kneading all the ingredients, add little water as required to make semi stiff dough. Once done cover the dough with a damp cloth and allow it to rest for 10 minutes.

For Stuffing Mixture

1. In a preheated pan, pour oil, add the green chilies, coriander, chat masala, Kashmiri red chili, garam masala. black salt and besan, fry for few minutes or until you get the nutty flavor from the masalas.
2. Next add mashed potatoes, give a good mix until everything is well combined. Add the salt and give it a final stir. Cook for 2 more minutes and then turn off flame and set aside to cool down.

For Making Potato Toffee

1. Divide the dough into small portion and then flatten the small balls with the help of your hands. Continue making this, for the remaining dough.
2. Using a rolling board and a rolling pin, take the small piece of dough and roll it into oblong or egg shape.
3. Using a knife, make three lines or slices on the rolled sheet of dough. Take a small portion of the stuffing and roll it between your fingers.
4. Place the stuffing in the center and seal the edges.
5. Pinch the top and the bottom and seal it. Potato toffees are ready. Continue the same steps for the remaining toffees.
6. In a deep frying pan, heat the oil on medium flame. Add the toffees in batches. Deep fry them over medium flame or until they are golden brown. Follow the same procedure for the remaining toffees. Remove on a kitchen towel.

Serve

1. Sprinkle some chat masala and garnish with fresh coriander. Serve hot with ketchup.

Recipe Notes :

If you dough is very soft then it will not hold its shape and if it’s stiff then it will not stick. The dough has to be semi stiff.

Tips:
You can also bake these toffees in a preheated oven at 200°C for 10 minutes.

Recipe Video :