Mix plain flour, ghee and salt. Knead into pliable dough, using water.

Cover with a moist cloth and keep aside.

Grind together ginger, garlic, chillies.

Heat oil, add garlic paste, fry for a moment.

Add mashed potatoes, lemon juice, salt, coriander, paneer and mix well.

Divide into 15-17 parts, roll into round balls.

To a fistful of dough add green colour and mix well.

Divide the white dough into 15-17 parts. Roll into small rounds.

Place a ball of filling in the centre.

Make a strip of a tiny bit of green dough.

Pull edges of round up like a pouch.

Wrap green dough string around neck of pouch.

Press and secure.

Deep fry in hot oil, on low flame till light brown.

Drain, and place on kitchen paper to remove excess oil.

Serve hot with tamarind chutney or sauce.

Making time: 45 minutes

karanjias in 'diwali bonanza'