Soak rice for 2 hours in water then drain the water.
Peel and grate the potatoes.
Heat ghee in a pan add cumin let them crackle a minute.
Add green chilli, ginger saute a minute.

Now add rice stir and turn the heat on slow.
Add black pepper powder, cinnamon powder, clove powder and salt mix it well, add cream, cover and cook for 10 minutes on slow heat.
Switch off the gas let the cool completely.

Now mix potatoes, dry mango powder, coriander leaves, cumin powder, cardamom powder and flour mix well.
Now divide the mixture into equal portion and shape them to kebabs fill with stuffing and seal it carefully.
Heat oil and fry them till golden and crisp on medium hot heat.
Serve hot with chutney.