Hash Brown

Prick the potatoes all over and pressure cook for one whistle. Set aside to cool. Peel off the skin and mash well.

Mix with the salt, fresh chilies, coriander leaves, rice flour and cumin powder. Shape in any form you desire and refrigerate for some time.

Heat oil in a pan and shallow fry on both sides till they turn brown in colour. Drain on a kitchen towel.

Spread cream cheese and sprinkle some sev over it. Serve as a tea-time snack or as an appetizer with tomato ketchup / green chutney.