Famous for its snack foods (farsan), these spice-filled potato dumplings are a favourite in the province of Gujarat, north west India. Make your own green chutney from fresh herbs, chilli, lemon juice and salt.






Skill level

Average: 3.9 (11 votes)


  • 250 g potato, chopped
  • 50 g fresh breadcrumbs
  • 2 tbsp corn flour
  • 1 tsp vegetable oil, plus extra to deep fry
  • salt
  • 1 tbsp peanuts
  • 25 g (2 tbsp) sesame seeds
  • 25 g (⅓ cup) shredded coconut
  • 15 g (1½ tbsp) raisins, chopped
  • 1 tsp crushed ginger
  • 1 tsp finely chopped green chilli
  • 1 tbsp chopped coriander
  • 1 tsp icing sugar
  • 1 tbsp lemon juice
  • coriander or mint chutney, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.

Place the potatoes in a saucepan of salted, simmering water. Cook for 13–15 minutes until soft. Drain well then return the potatoes to the pan and stir over a low heat for 1–2 minutes to evaporate any residual water. Push the potatoes through a sieve and add the breadcrumbs, corn flour and oil. Season with salt, mix to combine, then roll 1 tablespoon of the mixture into a ball. Repeat with the remaining potato mixture and set aside.

In a mortar and pestle, pound the peanuts into a paste then add the sesame seeds, coconut, raisins, ginger, chilli, coriander and sugar. Pound a few times then add the lemon juice and mix until well combined. Roll 2 teaspoons of the spice mixture into marble-size balls.

Flatten a potato ball in the palm of your hand and place a spiced ball in the centre. Fold the potato around the spice ball and roll to enclose. Repeat with the remaining balls.

Heat 10 cm of oil in a deep sauce pan to 180˚C. Deep-fry potato dumplings for 3–5 minutes until golden brown. Drain on paper towel.

Serve hot with chutney.


Photography by Alan Benson