Crush peanuts and transfer into a bowl. Add ginger and chilli paste, jaggery, lemon juice, all dry masala, coriander leaves, coconut powder and mix well. And make small (betel nut size) balls. Add 1pc raisin inside.
Mash potato nicely and add shingoda flour and salt. Mix well and make outer layers mixture.
Now take 1 tbsp or some more and put stuffing ball inside and cover from all sides. And make balls, cover lightly with shingoda flour.
Now shallow fry (or deep fry) in pan (or in vessel till light brown and crispy.
Serve hot with green seet and spicy chutney.
