Ingredients

250gm. Potatoes

2 sliced brown/white bread

1tsp cumin seeds

1tsp ginger juice

2 green chillis

1 lime

2 springs fresh coriander leaves

Salt

Oil

Dip the bread in water and soak for 15 minutes.

Extract water from bread and mash. Chop the ginger, chillies and coriander leaves into fine bits. Pressure cooks the potatoes. Remove the skin and mash. Mix the mash potatoes with soaked bread, lime juice, chopped coriander, chillies, ginger, cumin seeds and salt. Mix well and make round patties. Shallow fry in hot pan until both sides brown in colour.

Ragda

Ingredients

2 cup white dry matar (Peas)

2 chillies

Small piece of ginger

1onion

Tamarind juice

1 potato

1 tsp chillies powder

tsp garam masala

Salt

1 tbsp ghee

Soak the peas for 4 to 6 hrs. Pressures cook the matar and potatoes. Grind the chillies, ginger and onion together. Heat the ghee add the grind paste fry for 3 minutes add the matar, mashed potatoes, tamarind juice, chillies powder, salt and cook for 5 to 7 seven minutes on slow fire. Serve hot with patties.