• Serves:
  • Prep Time:
  • Cooking:
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Ingredients

Directions

  1. Pressure cook the potatoes till tender and mash them till smooth. Add 1/2 tsp salt and the cornflour. Keep aside.
  2. Heat oil in a pan and add the onion and ginger garlic paste. Saute till it is browned. Toss in the mince, garam masala powder, coriander powder, jeera powder, sauf powder, haldi powder, red chilli powder and the salt. Cover and cook for about 15 mins
  3. When the mince starts leaving oil add the pudina and coriander leaves. Saute and set aside to cool.
  4. Oil a plate spread the potato layer and smoothen it, Spread the mince layer on it. Place the second potato layer on it and smoothen it. Trim the Edges using a pizza cutter. Cut into squares.
  5. Coat the squares with khus khus. Heat Oil in a non stick pan and fry the squares till golden brown and crisp. Serve hot with pudina chutney or with tomato ketchup.

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Author Sonali sonali@namakshamak.com

Hi! I am Sonali, mom to a fast growing teenager and a homemaker.I love to cook, read and travel ( and in that order). I believe that travel keeps the cook ever so innovative. Each time I travel, I scourge the market places and eateries for some new ingredient or recipies. I believe that every type of cuisine has its own story to relate……One that’s fascinating.Being born and brought up in Mumbai which is often called “a melting pot of culinary delights” helped me explore and experiment with a wide range of cuisines.So come share with me the tang of lime, the bite of chilli, the fresh herbs, the crunch of raw veggies and experience the wide spectrum of textures and sharp flavours of different cusines.

Author Harshada harshada@namakshamak.com

I’m Harshada Sandhan and welcome to NamakShamak.com..my little world of culinary adventure ,where I pour my successful kitchen experiments,rustic learnings and travelogues into systematic ,easy to follow recipes and fun to read blogs.I hope you find my recipes helpful and my blogs as interesting as much as I ve enjoyed Cooking ,Clicking and Writing them. Happy Cooking!







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