1. Boil the potatoes and once they’re 1. cooked, grate them and keep them aside. Boil the tamarind, dates, sugar, and red chilli powder together and add a little water for the chutney. Strain it, but make sure the mixture is thick.
2. Make a fine paste of coriander, mint, 2. and garlic. Mix the paste with the boiled potatoes and add all the spices to it. Sauté the mixture till all the moisture is absorbed. Cut the sugarcane into thin sticks and put the potato mixture on one side of it in the shape of candy, covered with panko crumb. Deep fry this and serve it with tamarind chutney.