Re: Inexpensive Desi Dawat
I usually boil the potatoes and semi-mash them (don’t turn them into a paste/fluffy… it has to be moldable). the texture is hard to describe but it has to be right for them to not taste bland.
I then add cilantro, green chillies, chopped onions, coriander powder, turmeric power, red chillie powder, and salt. I taste it to make sure everything is balanced.
I make them into kabob shapes, coat them with suji, dip them into egg and fry.
Sorry, I do not have the amounts because I guestimate it each time.
P.S. Some people add peas to it but I don’t like them with it so I don’t.