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1
Preheat the oven to 350 degrees F. Spray a baking sheet with oil and arrange the potatoes on top.
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2
Bake until a bit overcooked, about 45 minutes.
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3
Let sit until cool enough to handle, then peel and cut in half.
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4
Pass the potatoes through a potato ricer or grate them on the large holes of a box grater.
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5
Place potatoes in a medium mixing bowl.
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6
Combine the potatoes, cashews, coconut, cumin and 1 teaspoon salt.
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7
Cut a short slit into each jalapeno pepper.
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8
Remove as many seeds as possible with a small spoon.
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9
Stuff the jalapenos with the potato mixture.
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10
In a small bowl combine both flours, the carom seeds and the remaining 1/2 teaspoon salt and mix well.
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11
Slowly add water, about 1/4 cup, to the flour mixture, whisking constantly, until the batter has a slightly thickened and has a very smooth consistency.
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12
Line a baking sheet with paper towels.
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13
Heat a deep-fryer or a large saucepan filled with at least 2 inches of oil to about 350 degrees F. Test the oil by putting a few drops of batter in the oil.
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14
The batter should begin to bubble and brown within 1 minute.
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15
Dip the jalapenos in the batter and carefully drop them into the hot oil, frying in batches of 6 to 8 at a time; cook for 5 to 7 minutes, turning to brown evenly.
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16
Remove from the oil and drain on lined baking sheet.
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17
Serve hot.
