Rice Coated Rounds with Greens and Garlic

Boil four to five medium sized potatoes.

Chop veggies.

Mash potatoes, add veggies, salt, chili flakes.

Make small golf sized balls.

Make batter with 1/2 cup rice flour, salt, 1/4 tsp chili powder, water and dip the veggie balls to coat them.

Fry them for about two minutes until golden in color.

Serve with your favorite chutney.