Name: potato n rice crisp recipe by jasmita parsana at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3
Ingredients: For potato mixture; 1 cup left over shredded boiled potatoes; corn flour 2 tbsp; fine chopped green chilli 1 tsp; roasted n crushed cumin seeds 1 tsp; salt to taste; oil for roasting; for rice mixture; leftover rice 1/2 cup; gram flour 2 tbsp; chopped carrot 2 tbsp; chopped French beans 2 tbsp; chopped cabbage 2 tbsp; chopped coriander 2 tbsp; chopped green chilli 2 piece; grated ginger 1/2 tsp; turmeric powder 1/2 tsp; red chilli powder 1/2 tsp; garam masala powder 1/2 tsp; salt to taste; sour curd 2 tbsp; oil for roasting; other ingredients; green chutney; chaat masala for sprinkling

Ingredients Serving: 3

For potato mixture
1 cup left over shredded boiled potatoes
corn flour 2 tbsp
fine chopped green chilli 1 tsp
roasted n crushed cumin seeds 1 tsp
salt to taste
oil for roasting
for rice mixture
leftover rice 1/2 cup
gram flour 2 tbsp
chopped carrot 2 tbsp
chopped French beans 2 tbsp
chopped cabbage 2 tbsp
chopped coriander 2 tbsp
chopped green chilli 2 piece
grated ginger 1/2 tsp
turmeric powder 1/2 tsp
red chilli powder 1/2 tsp
garam masala powder 1/2 tsp
salt to taste
sour curd 2 tbsp
oil for roasting
other ingredients
green chutney
chaat masala for sprinkling

Instructions

for potato mixture
take a bowl, add shredded potato, chilli, cumin seeds and salt in it. mix it properly.
take a portion of potato mixture in your palm , flatten it and put it on a pan.
sprinkle some oil and roast it on low flame from both sides until become crisp and light brown.
take out all the potato rounds and switch off the flame. keep these potato round aside .
now take another bowl, add leftover rice, besan, ginger, chilli, cabbage, French beans and carrot in it.
now all masala, coriander and sour curd in the bowl . mix it properly.
now take small portions from the rice mixture, make small patti of it, and roast it in a pan on low flame.
sprinkle some oil and roast it from both side until crisp.
now switch off the flame,take out it in another plate.
now place the roasted potato crisp on the pan on low flame, apply green chutney over the potato crisp.
then put rice Patti over the green chutney .
sprinkle some cheese on the top and roast it on low heat for 3 to 4 minuets until the cheese melts.
switch off the flame and sprinkle some chaat masala.
serve hot with tomato sauce and green chutney.

Similar Recipes