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4-5 - big potatoes, boiled and mashed.
1 - grated carrot.
1/4th cup - groundnuts, powdered.
1 cup - boiled
1/4th cup - bread crumbs.
1 tsp - chilli-ginger paste.
Salt to taste.
Juice of 1/2
or citric acid.
1/3rd cup - sabudana soaked in water.
1/2 tsp -
2-3 tbsps - green chutney| For the tempering:
2 tbsp - oil.
1 tbsp - urad dal.
8-10 - curry leaves.
3-4 - green chillies.
How to Make Potato Cake
Heat 1 tbsp oil. Add 1 cup boiled corns or peas, 1 tsp chilli-ginger paste, salt and sugar to taste, and the juice of 1/2 lemon or citric acid.
Mix well and cook. Then add in salt, sabudana and groundnuts.
Grease an 8- inch ring mould.
Spread the grated carrot and sprinkle the bread crumbs.
Add tempering to the mashed potatoes.
Spread half of the potato mixture.
Make a layer of green chutney.
Place corns/peas on it.
Spread tomato sauce and cover with remaining potato mixture.
Bake in pre-heated oven at 200 degree C for 20-25 mins or till golden brown.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.