In a large plate, roughly mash the boiled potatoes using your hands, then further mash them with a potato masher.

Add sendha namak and arrowroot powder in batches (2 tbsp at a time) to the mashed potatoes and continue to mash until well combined.

Once the arrowroot powder is incorporated, form a soft dough by mixing everything together with your hands.

Cover the dough with a cloth and set it aside while you prepare the filling.

In a bowl, add the desiccated coconut and grate in the boiled potato.

Add chopped cashews, roasted and chopped peanuts, raisins, fennel seeds, ginger-chilli paste, lemon juice, sendha namak, powdered sugar, and chopped fresh coriander.

Mix well until the filling can form roundels. If the mixture is too loose, add more grated potato until it holds its shape.

Shape the filling into small lemon-sized roundels.

Take small portions of the dough and roll them into roundels slightly larger than the filling roundels.

Flatten the dough roundel gently, place the filling in the center, and bring the edges together to cover the filling.

Seal the edges well, forming a round patty. Dust the patty with arrowroot powder to coat it evenly.

Repeat the process with the remaining dough and filling.

Heat oil in a pan until medium hot (around 170°C). Carefully drop the patties in the oil.

Do not stir them for the first minute to avoid breaking.

After a minute, gently stir the oil with a spoon or ladle to ensure even frying and prevent cracking.

Fry until the patties are light golden brown, then transfer them onto a sieve to drain excess oil.

Garnish with desiccated coconut and chopped coriander before serving hot with farali chutney.