serves 2

Ingredients

• 2 medium potatoes,
• 2 tbsp ground peanuts,
• 2 green chilies (optional)
• chopped cilantro,
• 2 tsp lemon juice,
• 1 tsp cumin seeds,
• salt to taste,
• clarified butter for shallow frying,

Method

1. Chop chilies and cilantro. Peel and grate potatoes. Rinse grated potatoes and pat dry well with a tissue paper.
2. Combine grated potatoes, chilies, ground peanuts, salt, lemon juice and cilantro.
3. Heat clarified butter in a shallow frying pan/skillet/tava. Add cumin seeds and let sizzle. Swirl the pan around to coat.
4. Spread and pat the grated potatoes in the skillet with a spatula. Make sure they are even in thickness all over. Also they shouldn't be too thick. Keep pressing with a spatula to keep them from breaking while frying. Fry the bottom side until golden brown and flip over, repeat the same with the other side.
5. Remove, once crisp from both the sides.

Tips and Variations:

1) Hash browns are a good substitute for breakfast on fasting.

2) Substitute cumin powder for cumin seeds. In that case, mix it along with the grated potatoes.