WHISKAFFAIR'S
Boil potatoes. Refrigerate them for 3-4 hours which will dry the potatoes and the patties will turn out crispy. .
Peel the potatoes and grate them using the medium hole of a box grater.
In a mixing bowl, add grated potatoes, cornstarch, green chilies, grated ginger, salt, and cilantro, and make a dough-like mixture.
Apply little oil to your palms and divide the potato mixture into 8-9 equal portions. Shape each portion into a round flat patty. If the mixture feels sticky, add some more cornstarch to it.
Heat oil. When the oil is hot, arrange the patties on the skillet and fry until browned and crisp from the bottom. Flip and fry from the other side as well.
Drain on a plate.
Add warm ragda to a serving plate.
Keep 2 crispy potato patties on top
Top with green chutney and sweet tamarind chutney.
Sprinkle some roasted cumin powder, red chili powder, and chaat masala powder on top. Drizzle with some lime juice. Finally top with chopped onions, chopped cilantro (coriander), and sev (fried gram flour noodles). Serve!