Warm up some ghee in a pan. One after another, fry the onions, raisins, cashews and chironji seeds. Mix all of these together along with the chopped mint.

Pressure cook the potatoes until they are soft. Peel and mash completely.

Mix in the salt, pepper and coriander into the mashed potatoes and form 12 balls.

Take one potato ball and flatten it to form a small cup. Stuff this with the onion & nut mixture. Flatten another potato ball and put it over the cup to form a round closed pattice.

Repeat the above step to form six pattice. Coat each with semolina and set aside.

Heat up the oil. When the oil is hot, dip each pattice into the whisked egg and then deep fry until golden brown.

Serve hot by itself with chappati or with a lentil dish of your choice such as a Dhansak or Masoor.