2 medium size potatoes (half boiled, skinned & roughly chopped)
3 pita breads or 10 bread slices
1 to 2 green chilies (seeded - optional)
2 inch fresh ginger, peeled
6 to 7 garlic cloves, peeled
1 medium size onion, peeled and quartered
2 carrots (half boiled, peeled and roughly chopped)
1 to 2 cups boiled rice
1 tbsp. coriander powder
1 tbsp. turmeric powder
1 tsp. cumin powder
1/2 tbsp. salt or 1 tbsp. seasoning of your choice
1 tsp. baking soda
4 eggs, lightly beaten
1 tbsp. plain flour
1 tbsp. fresh coriander or mint, finely chopped
oil for deep frying

Grind the first 8 ingredients in a food processor or a meat mincer. Add remaining ingredients (except the oil), mix and set aside for 10 minutes.

Heat oil in pan. With 2 tablespoons, make oval balls and slide into the hot oil. Deep fry the bread-n-rice balls until golden brown in color.

Remove onto an absorbent paper towel and serve with tamarind-tomato sauce.

* Tamarind-tomato sauce : Mix 1 cup tomato ketchup with 2 tbsp. tamarind pulp. Add 1 tbsp. lemon juice and 1 tsp. sweet paprika. Mix well.

* Replace rice for boneless meat or overnight soaked chickpeas.

* Substitute plain flour for roasted semolina flour or corn flour.

* Use different types of vegetables.

* Use different types of herbs.

Submitted by: uzibaboo@017.net.il