Step 1

Peel the potatoes and chop them into bite size pieces. Dont mash.

Step 2

Chop the cilantro and green chilies.

Step 3

Dry roast the raw peanuts in a small pan. let cool a bit, remove the skins if you wish and then crush coarsely using a mortar pestle.

Step 4

In a large bowl, add all the ingredients - kuttu, potatoes, cilantro, cumin, green chilies, sendha namak and peanuts. Mix well using a spoon so that all the vegetables are covered in flour.

Step 5

Add water slowly and make a thickish batter. The consistency of batter should be that you can drop it into small balls into hot oil with hands or a cookie scoop. It should not be runny, neither it should be too tight.

Step 6

Heat up the pan. Once nicely hot (but not too hot), add 1 teaspoon oil or ghee to all the compartments/ sections of the pan.

Step 7

Using a spoon or cookie scoop, drop 1 tablespoon of batter into each section.

Step 8

Let cook & crisp for 3-4 minutes on one side and them flip to cook on other. Drain on a paper towel and serve.