UNIVERSALLY ACCEPTABLE!!
Oil to fry
Wash potatoes. Prick with a fork. Rub salt. Place on a bed of salt. Bake in a pre-heated oven (180°) for about 1¼ hours. Remove. Cool to room temperature. Peel & mash the potatoes. Shell peas. Boil vegetables separately, applying the principle of boiling vegetables. Drain, squeeze out excess moisture. Melt butter in a pan. Add in ginger & vegetables. Stir for a minute. Add in potatoes, salt, raisins & cashew not. Stir for about 8-10minutes. Add in fenugreek leaves & coriander leaves. Cool the mixture. Add in 1 egg. Mix thoroughly. Divide into individual balls weighing about 60gms each. Prepare a batter of remaining egg & corn flour. Dip the potato balls in the batter (egg wash). Apply bread crumbs & shape into flattened cubes. Deep fry in hot oil until golden brown & crispy. Drain on an absorbent paper. Serve hot as an accompaniment.