Green chillies – 4finely chopped (reduce quantity for less heat)
Hing/asafetida – a pinch
Cumin powder – ½ tsp
Chat masala – 2 tsp
Salt – to season
Coriander leaves – 20gmfinely chopped
Corn flour – 100 gm
Vegetable oil – to shallow fry the patties
Mint coriander chutney – to garnish
Chilli jam – to garnish
Instructions
Boil the potatoes and mash lightly.
Heat 2 tbsp vegetable oil in a pan and lightly roast cumin seeds, ginger, chillies and asafetida. Make sure it is done on low heat or the spices will turn bitter.
Take off the heat and add cumin powder and chat masala.
Combine this with the mashed potatoes, season with salt and add coriander leaves; mix well to combine evenly.
Shape the mixture into patties and lightly coat on both sides with cornflour.