Ingredients:

• 3 – large potatoes, boiled, peeled, mashed coarsely
• 1/2 cup – singhare ka atta (water chestnut flour)
• 1/4 tsp – kala namak (black salt)
• 1/4 tsp – black pepper powder
• 5 – green chillies, finely chopped
• 1 tbsp – fresh coriander leaves, finely chopped
• Salt, to taste
• Oil, to shallow fry

Method:

1. Mix all ingredients (except oil) till smooth. Knead into a pliable dough.
2. Shape into 2 inch round thick flat patties (grease hands if it sticks).
3. Grease griddle with a little oil, heat.
4. Place patties, allow to cook on low flame till golden.
5. Flip and cook other side, drizzling more oil if required.
6. Serve hot with green chutney or peanut curd chutney.

Recipe courtesy of Saroj Kering