Wheat Halwa

Wheat Halwa

Recipe Credit- Vanitha Magazine ( July 1- 15 )

Makes: 1 steel thali ( 22 - 25 pieces )
Preparation & Cooking Time: 1 hour

You will need

1 cup ( 200 g ) Aashirwad Atta ( Whole wheat flour )
50 ml ghee

1 cup ( 200 g ) + 2 tablespoon sugar ( As per Vanitha magazine, they recommends 1/2 cup sugar. But that's not enough ).

1 1/2 cup water
4 teaspoon extra ghee ( for final mixing and greasing )
2 tablespoon chopped cashew nuts or almonds

Method

In a kadai / non - stick pan, heat ghee.



Add Aashirwad atta ( whole wheat flour ) and mix well. Fry on a low heat for 20 minutes. Stir continuously.

Add sugar and water. Mix well. Stir continuously on a low heat for 30 minutes or till the mixture leaves from the side of the pan, there is a slight change in the color and you will get a nice aroma.

Add 2 teaspoon extra ghee and mix well.

In a steel thali, grease 1 teaspoon ghee. Spread halwa mixture evenly and sprinkle 1 teaspoon extra ghee on the top and apply evenly. Decorate with chopped cashew nuts or almond pieces. Keep aside to cool.

Cut the halwa into desired shape and size only after it fully cools to normal temperature.

Rontos ( Rice Flour Puri ) & Dali Thoy

Rontos ( Rice Flour Puri ) & Dali Thoy

( A special dish in Konkan Cuisine )

Makes: 10 Rontos

Ingredients

1 cup ( 200 g ) rice flour

1 cup hot water

1/2 teaspoon salt

200 ml oil for frying (1 - inch from the base of the kadai / frying pan )

1/2 teaspoon oil (to greasing plastic or banana leaves )

3 greased plastic sheets or banana leaves

Method

Mix rice flour with 1/2 teaspoon salt.

Boil water.

Mix rice flour with 3/4 cup hot water (use steel tablespoon for mixing). Reserve 1/4 cup water. Add extra 2 - 3 tablespoon water from reserved water and make a dough. Dough shouldn’t be very soft.

Divide the rice dough into 10 equal size balls.

Keep each rice balls in between two greased plastic sheets (15 x 15 cm) / banana leaves. Press gently and spread it by palm to make the shape of a puri (rontos).

Arrange these puri / rontos on another plastic sheet.

Heat oil in a kadai / frying pan. Reduce heat to medium and deep - fry rontos till done on both the sides. It will puff slightly.

Serve with Dali Thoy.

Dalitoy ( Tur Dal cooked in Konkani Style )

Serves: 3 - 4

Ingredients

1 cup tur dal

3 cups water

1/4 teaspoon turmeric powder

1/2 teaspoon oil

3 green chillies, slit lengthwise

3 / 4 teaspoon salt ( or to taste )

1/4 teaspoon pepper powder ( optional )

For the Seasoning:

2 teaspoon oil

1 teaspoon mustard seeds

1/2 teaspoon cumin ( jeera ) seeds

1 spring curry leaves

2 broken red chillies

1/4 teaspoon pepper powder

1/4 teaspoon hing (asafoetida)

Method

For the Dalithoy:

Clean and soak tur dal in 3 cups water for 15 minutes. Pressure cook dal with turmeric powder and oil till done (reduce heat to medium after 1 st whistle and pressure cook on a medium heat for 8 - 10 minutes). Allow the pressure cooker to cool naturally.

Boil dal again with slit green chillies and salt to taste. Cover with a lid and boil on a low heat for 10 - 15 minutes. Stir occasionally.

For the Seasoning:

Heat oil in a small frying pan. Add mustard seeds. When they begin to pop, add curry leaves, cumin seeds and broken red chillies. Saute on a low heat for 2 - 3 minutes or till fragrant.

Pour this seasoning over dalitoy (sprinkle 1/4 teaspoon pepper powder and 1/4 teaspoon hing (asafoetida) if required) and serve with Rontos.

Aloo Capsicum

Aloo Capsicum

Serves: 2

You will need

2 potatoes, cut into cubes & boiled
2 capsicum, cut into cubes
1 onion, cut into cubes
2 teaspoon oil
1/2 teaspoon red chilli powder
1/4 teaspoon turmeric powder
1/2 teaspoon salt ( or to taste )

Method

Peel and cut potatoes into cubes and boil in 1/2 water or Microwave cubed potatoes. In a Microwave safe bowl , microwave cubed potatoes and 1/4 cup water for 3 minutes 30 seconds.

In a frying pan, heat oil. Fry onions till transparent and fragrant.

Add red chilli powder and turmeric powder. Mix well.

Add boiled / microwaved potatoes and capsicum. Add salt to taste. Mix well.

Do not add water.

Cover with a lid and cook on a low heat for 10 minutes.

Serve as a side dish with Rice / Chapatis / Phulka.

Aloo Capsicum, Rice & Gujrati Kadhi

Mixed Vegetable Omelette

Mixed Vegetable Omelette

Makes: 4

Ingredients

1 cup ( 200 g ) besan ( gram flour )
1/4 cup ( 50 g ) whole wheat atta
1 onion, finely chopped
1 tomato, finely chopped
1/4 teaspoon turmeric powder
1 green chilli, finely chopped
1/2 teaspoon salt ( or to taste )
1/4 cup coriander leaves, finely chopped
1/ 2 cup + 3 tablespoon water for mixing
1 tablespoon oil

Method

Mix besan and whole wheat atta with finely chopped onions, tomatoes, turmeric powder, green chilli, salt and chopped coriander leaves.

Make batter with water and the batter should be of dropping consistency. Keep aside for 15 minutes.

Heat dosa tawa / frying pan. Apply little oil. Pour 2 ladleful of batter and spread it in a circle of 1/4 - inch thickness.

Cover with a lid and cook on a medium heat for 2 - 3 minutes. Sprinkle 1/2 teaspoon extra oil if required.

Turn it over and cook other side ( till golden spots appear ). Serve with green chutney / tomato sauce / coconut chutney.

Brussel Sprout Thoran / Sukke

Brussel sprout Thoran / Sukke in Konkani Cuisine )

Thoran / Sukke is one of the main side dish with rice in Konkani and Kerala cuisine. It’s tasty, very easy to prepare and contains fibres which makes it a healthy food as well.

Brussel sprouts are now available in Chennai. A packet contains 22 Brussel sprouts ( Rs10/ packet ).

Brussel sprout

Serves: 2

Ingredients

200 g finely shredded Brussel sprout, remove thick stem
1/4 cup grated coconut
1/4 teaspoon turmeric powder
1/ 2 teaspoon red chilli powder
2 teaspoon cooking oil
1 teaspoon mustard seeds
1/2 teaspoon urad dal
1/2 teaspoon salt ( or to taste )
1 tablespoon water

Shredded Brussel sprout

Method

Mix grated coconut with turmeric powder and red chilli powder. Keep aside.

Heat oil in a non - stick frying pan. Add mustard seeds. When they start splutter add urad dal and saute on a low heat for 2 -3 minutes till they turn brown.

Add finely shredded Brussel sprout and sprinkle 1 tablespoon water. Cover with a lid and cook on a low heat for 10 minutes. Add grated coconut mix and salt to taste. Mix well and cook again for 7- 8 minutes till dry. Serve with rice.

Prawns Curry with Coconut Paste, Raw Mango & Drumstick

Prawns Curry with Coconut paste, Drumstick & Raw Mango

Serves: 3

You will need

250 g prawns
2 teaspoon oil
1 onion or 5 shallots ( chuvannulli ), finely sliced
1/2 - inch piece ginger, finely chopped
1 green chilli, slit lengthwise
1 spring curry leaves
5 raw mango slices
1 drumstick, cut into 5 cm pieces
1/2 cup water
1/2 teaspoon salt ( or to taste )

For Coconut paste:

1 cup ( 100 g ) grated coconut
6 red chillies, soaked in 1/4 cup water for 1 hour ( reserve this water to make coconut paste )
1/4 teaspoon turmeric powder

Make a smooth paste of above ingredients with reserved water.




Method

Wash, clean and devein prawns. Keep aside.

In a meen chatty ( earthen pot ) or pan, heat oil.

Add finely sliced onion and saute for 3 - 4 minutes till golden color and fragrant.

Add slit green chilli, ginger and curry leaves. Saute for 2 -3 minutes.

Add raw mango slices, drumstick pieces, 1/2 cup water and salt to taste.

Cover with a lid and cook on low heat for 10 minutes or till mango and drumstick pieces are almost cooked.

Add prawns and cook for 3 - 4 minutes on a low heat.

Add coconut paste, mix well, add 1/4 cup water and extra salt if necessary.

Cover with a lid and cook on a low heat for 5 minutes. Serve with rice.

Roast Potatoes

Roast Potatoes

Recipe Credit - The Popular Potato - Best Recipes ( Author - Valwyn Mcmonigal )

Serves: 2 - 3

Ingredients

6 medium potatoes, peeled
1 tablespoon / 15 ml oil

Method

Wash potatoes and let stand in cold water for 30 minutes.

Pat dry with paper towels.

Cut potatoes in half lengthwise.

Heat oil in a baking dish for 5 minutes.

Add potatoes and bake at 475 * F or 250 * C for 20 minutes.

Turn potatoes over.

Bake 20 minutes more until golden.

Serve immediately.

Shredded Chicken with Spring Onions

Shredded Chicken with Spring onions

Time required: 30 minutes
Serves: 2

You will need

250 g boneless chicken, boiled & shredded
1 egg white
1/ 2 teaspoon salt
2 teaspoon corn flour
2 teaspoon oil ( for chicken )

For the sauce:

1 teaspoon white sesame seeds
2 teaspoon oil

Sauce ingredients:

1 teaspoon dark soy sauce
1 teaspoon vinegar
1 tablespoon red chilli sauce
1/ 2 teaspoon oil
1 teaspoon sugar
1/ 2 teaspoon pepper powder
1 bunch spring onion, chopped

Method

Combine the boiled and shredded chicken with egg white, salt, corn flour into a small bowl and keep aside for 15 minutes.

Heat oil in a frying pan / wok until moderately hot.

Add the chicken mixture and keep stirring to keep it from sticking.

Cook for about five minutes. Remove from the heat and set aside.

In another frying pan, heat 2 teaspoon oil. Add white sesame seeds and stir - fry on a low heat for 2 - 3 minutes, till light brown.

Then add the sauce ingredients and bring to a boil.

Return the cooked chicken to the pan and saute the mixture for five minutes, till the chicken is well coated with the sauce. Serve hot as a side dish with Fried Rice / Noodles.

Raisin Honey Oats Biscuits

Raisin Honey Oats Biscuits

Makes- 19

Ingredients

1 1/2 cup rolled oats
2 tablespoon honey
1/4 cup raisins
2 egg whites
1/4 cup flour
1/4 teaspoon baking powder
1/4 cup castor sugar
25 g melted butter

Method

Sift together the flour and the baking powder.

Combine oats, raisins, flour and sugar in a bowl.

Combine egg whites, honey and butter and stir in the mixture.

Drop heaped tablespoons of mixture about 3 cm apart on a greased baking tray and press with a fork.

Bake at 350 * F or 180 * C for about 15 minutes or until the biscuits are golden brown.

Lift on to a wire rack and allow to cool.

Serve with tea / coffee.

Rajdhani Thali - Now at Ampa Skywalk Mall, Chennai

Rajdhani Thali

The Vegetarian Thali Restaurant
Level 3, Ampa Skywalk Mall
Nelson Manickam Road
Chennai

Tel # 43063531 /43063532

Please find here other photos  !!

Food Court at Ampa Skywalk Mall - Chennai

Ampa Skywalk Mall
Nelson Manickam Road,
Amjikkarai,
Chennai



F3

F3 the mall’s themed floor has a food court holding a capacity of 650 seats with a choicest of cuisine from the finest of the brands. F3 rightfully called the Food, Fun, Frolic is a the place to be to experience 19 different cuisines along with 5 fine dine restaurants, a gaming zone spread over 10,000 sq. ft with a 4 row bowling alley and Landmark ( coming soon ).

These are the food joints in Ampa Skywalk Mall ( Level - 3 )

1, La Boulangerie
Pastry Shop

2, Sizzlers
For veg sizzlers, Paneer Satay, Chicken Satay ...

3, Namma Dindigul

For Mutton & Chicken Biryani, Parotta, Kothu Parotta, Dosa ..

4, Starke's

For Burger, Chicken lollipop, nuggets ...

5, Thattukada ( Kerala Cuisine )

For Thalasseri Biryani, Idiyappam, Chicken Curry, Puttu - Kadala,Fish curry, Kerala snacks ..

6, Arabian Hut ( Arabic dishes )

For Shawarma, Grilled Chicken, ...

7, Curry House

For Vegetarian & Non Vegetarian dishes

8, Delicasio

For Italian Sandwich ( panini ), Pasta, Roti Wrap, Salads, Finger foods ..

9, Squeeze Juice Bar

10, Mrs & Mr Idli

For Idli

11, Little Mexicana

For Mexican dishes

12, Kailash Parbat

For North Indian Chaats, Chole Batura, Pav - Bhaji ...

13, Baskin Robbins

For Ice Cream

14, Milky Way

For Ice Cream

15, Kiwi Kiss

For Frozen Yogurt, Smoothies & Ice Cream

16, Hot Chips

For Vegetarian Tiffin / Snack varieties and variety rice

17, Just Parathas

For Parathas and vegetarian dishes

18, Rasa Malaysia

For Malaysian Dishes - Mee Goreng, Nasi Goreng, Roti Canai, Murtabak ....

19, Wang's Kitchen

For Chinese Dishes

20, Nala's Appa Kadai ( for tasty appams with chicken / mutton curry / korma )

21, Pizza Hut

22, Rajdhani

Tel # 43063531 / 43063532

Vegetarian Thali Restaurant ( Rs 200 / Thali )

Puran Poli with Milkmaid

Puran Poli with Milkmaid sweetened condensed milk

Makes: 10 - 12 Puran Poli

Ingredients

For the dough:

2 cups ( 400 g ) maida ( wheat flour ) Indian standard measuring cup of 200 ml / 8 oz capacity
1/4 teaspoon turmeric powder
1/2 cup / 100 ml + 2 tablespoon water ( for making dough )
2 tablespoon oil ( for kneading dough ) or gingelly oil

For the puran (stuffing):

1 cup /200 g chana dal / Bengal gram dal (Indian standard measuring cup of 200 ml / 8 oz capacity)
2 1/2 cup water / 500 ml
1 teaspoon ghee
400 ml (1 tin) milkmaid condensed milk
1/4 teaspoon cardamom powder
3 tablespoon ghee ( for frying puran poli )

Method

Mix maida and turmeric powder. Make a soft dough with 1/2 cup / 100 ml + 2 tablespoon water. Add 2 tablespoon oil, knead again and make a an extra soft dough. Dough should be very soft. Final kneading do not use water. Use only oil. It should slip through your fingers. Gingelly oil will give best result. Keep this dough in an airtight container for 6 hours or overnight.

Wash and pressure cook chana dal in 2 1/2 cup / 500 ml water for 20 minutes ( reduce heat to low after 2 nd whistle and cook for 15 minutes ). Allow the pressure cooker to cool naturally. You will get a thick chana dal mixture. So no need to drain out chana dal water (or use chana dal stock / water for dal fry or rasam). For puran purpose use only cooked thick chana dal.

Keep aside cooked thick chana dal for cooling. Make a smooth paste of chana dal in a mixer. Do not add water.

In a non - stick pan, heat ghee. Add chana dal paste and stir for 2 - 3 minute on a low heat. Add milkmaid condensed milk / 1 tin (or 3/4 tin to 1 tin). Mix well. Cover with a lid and cook on a low heat for 15 minutes or till the mixture leaves from the side of the pan. Stir occasionally. Sprinkle cardamom powder. Keep aside for cooling. Divide this thick mixture into 10- 12 equal portions.

Divide maida dough into 10 - 12 equal portions.

Smear the palm of left hand with a little ghee and flatten on it one portion of the dough in the shape of a puri.

Place a lime-sized ball of dal paste in the centre.

Gather up the edges of the puri, enclose the dal paste completely and pinch the seams well together (like aloo paratha).

Dust this ball with maida. Place the dusted ball on a chapatti board and carefully roll it out into a 1/8’’ thick chapatti.

Fry it on a medium heat on a tawa turning it over once or twice carefully; smear ghee while frying. Serve hot or cool.

Patta Cake

Patta Cake

The name refers to patting the mixture between the palms of the hands to form a flat cake.

Recipe Credit - The Popular Potato : Best Recipes ( Author - Valwyn Mcmonigal )

Makes: 6
Serves: 2 - 3

Ingredients

4 medium potatoes, boiled and mashed
1 tablespoon milk
1 tablespoon all purpose flour
6 tablespoon leftover cooked meat or egg mixture
2 tablespoon oil

Method

Mash potatoes with milk.

Add flour and make a stiff dough.

Add little flour or milk if necessary.

Divide the potato mixture into 6 portions.

Press one portion out with your hand to make a circle.

Fill with a tablespoon meat, fold and press edges closed.

Gently press in palm till flattened.

Repeat with remaining potato mixture and meat.

In a non - stick frying pan, heat 1 tablespoon oil and shallow fry cakes until lightly browned on both sides. Sprinkle remaining oil if required when frying.

Serve hot with tomato sauce.

Chawli Gashi

Chawli Gashi

Serves: 3

You will need

1 cup ( 100 g ) chawli ( dark red beans )
1 1/2 cup water
1/2 teaspoon salt ( or to taste )
1 kudampuli / darbyasole in Konkani ( pick small - for sour taste )

For Coconut paste:

1 cup ( 100 g ) grated coconut
1/2 teaspoon red chilli powder
1/4 teaspoon turmeric powder
3 tablespoon water

Make a smooth paste of above ingredients with water in mixer. Keep aside.

For Seasoning:

2 teaspoon oil
1 teaspoon mustard seeds
1 spring curry leaves
3 shallots / chuvannulli, finely sliced ( optional )

Method

Wash and soak chawli ( dark red beans ) in 1 1/2 cup water for 6 hours ( or overnight ).

Pressure cook with 1/2 teaspoon salt for 20 minutes ( reduce heat to medium after 1 whistle and cook for 15 minutes ). Allow the pressure cooker to cool naturally.

Do not add extra water.

Boil cooked chawli with 1 kudampuli / darbyasole for 5 minutes on a low heat.

Add coconut paste. Mix well. Adjust salt if you required. Cover with lid and cook on a low heat for 10 minutes.

For Seasoning:

In a small frying pan, heat oil. Add mustard seeds. When they begin to pop, add curry leaves and sliced shallots ( optional ). Fry for 5 minutes till fragrant. Pour this seasoning over gashi and serve with Rice ( seeth ) / Chapati.

Daab Chingri

This headless prawn Bengali delicacy is a salute to the unassuming coconut and its many parts. Tender coconut cream and shell lend the prawn a quaint quality. Tender coconut cream is scooped out with bits of its brown skin and made a smooth paste . Prawns with their tail in place are sautéed with oil, chilli and mustard paste. Tender coconut paste is added to the prawn and brought to boil, cooked and served with rice.The dish is served in a tender coconut shell.

Serves: 3

Preparation Time: 1 hour
Cooking Time: 30 minutes

Daab Chingri

You will need

2 tender coconut ( pick small - it should fit inside the oven )
10 prawns
1 tablespoon oil
50 g onion paste
40 g ginger - garlic paste
1 tablespoon mustard paste
3 green chillies, slit lengthwise
A pinch of turmeric powder
1/2 teaspoon salt
1/4 teaspoon sugar
1/2 cup water
Dough for sealing

Method

Take a green coconut and lop off the top. Scoop out the pulp. Mash and keep aside.

Wash, clean and devein prawns. Remove the head and keep the tail intact.

Boil prawns in 1/4 cup water for 5 minutes. Keep aside.

In a pan, heat oil. Saute onion, ginger - garlic, a pinch turmeric powder and mustard paste for 5 - 7 minutes ( till the raw smell goes ).

Add mashed coconut pulp, slit green chillies and cook for 5 minutes on a low heat.

Add boiled prawns, salt to taste and sugar and 1/2 cup water. Cook for 3 minutes ( till the gravy thickens ).

Stuff each coconut with five prawns and the thick gravy. Place back the lopped off head and seal it with wet dough. Now keep it in an oven (set at 250° F) for about five minutes. Serve the coconuts after removing the top with steamed rice.

Recipe Credit: Chef Rupam Banik, The Peerless Inn, Calcutta, Rahul Verma , The Hindu & The Telegraph

Banana Fritters

Banana Fritters

Makes: 36 ( 12 fritters from each banana )

You will need

3 ripe plantain ( Kerala nentram pazham )
200 ml oil ( for frying )

For the batter:

1 1/4 cup maida ( wheat flour )
1 tablespoon rice flour
1/ 4 teaspoon salt
1 teaspoon sugar
1/2 cup water ( for making batter )

Ripe Plantain ( Kerala Nentram Pazham )

Method

Cut bananas into 8 mm pieces.

Make a smooth batter of maida, rice flour, salt , sugar with water. Batter should be of dropping consistency. Keep aside for 15 minutes.

Heat oil in a kadai / frying pan. Reduce heat to medium. Dip banana piece in batter, coat well and deep fry in hot oil ( 10 banana pieces at a time ) in batches till golden color on both sides. Drain on paper towels.

Serve hot. It’s an excellent tea time snack.

Find here '' Pazhampori '' recipe

Gulgule

Gulgule

It's a deep fried sweet dish, very popular in Jalandhar and Chandigarh during the time of Holi festival.

Makes : 28 Gulgules

Ingredients

100 gms (1 cup) semolina / rawa(suji)
50 ml milk
50 gms wheat flour (atta)
50 g maida
50 gms sugar
50 ml water
1/2 teaspoon saunf ( fennel )
150 ml Oil for frying


Method


Soak semolina in milk for 20 minutes.


 Add wheat flour and maida. Mix well.


 Now add sugar, fennel seed and water. Mix well and keep aside for half an hour.


Heat the oil in kadhai, make small dumplings of batter with a teaspoon. Reduce heat to medium and fry till crisp and golden color ( 10 gulgules at a time ).


Serve as a snack.

Tupperware Distributors in Chennai

Tupperware is one of world's leading direct selling companies with the largest women network, marketing premium food storage, preparation and serving items. Tupperware started its operations in India in 1996 and is a household name today. This success can be attributed to the high-quality products with lifetime warranty and the rewarding business opportunities provided by the Company.

Tupperware aims at enriching the lifestyles of its consumers. The entire Tupperware range of products provides a one-stop solution for all food storage, food preparation, microwave, lunch ‘n’ outdoors, refrigerator and serving requirements as well as a special range for Kids. Tupperware products are made from 100% food grade virgin plastic, they are stylish and elegant, light-weight, non-toxic, and odour-less and come in beautiful soothing colours which can compliment and brighten up every Indian home and kitchen. The USP of Tupperware product lies its their special airtight and liquid tight seals, which lock in freshness and flavor.

Tupperware Distributors in Chennai

Y . S . Ramadevi ( Ambattur ) Tel # 9444014981

Malathi Vijaykumar ( Nungambakam ) Tel # 9840054356

Vijaya Subramani ( Kilpauk - near KMC ) Tel # 9840098189

Selvi Jyothi Kumar ( Ashok Nagar ) Tel # 9841019662

Poonm Gupta ( Alwarpet ) Tel # 9381053820

Kamala Devi ( Adyar ) Tel # 9841118824

Nagodi Aloo

Nagodi is a deep fried Indian bread and it is very popular in Rajasthan during the time of Basant Panchami / Holi.

Nagodi Aloo

Serves: 3

Ingredients

For the Aloo:

4 potatoes, cut into cubes
2 tomatoes, cut into cubes
1/2 teaspoon cumin ( jeera ) seeds
5 cloves
1 teaspoon red chilli powder
1/4 teaspoon turmeric powder
1/2 teaspoon coriander powder
2 teaspoon ghee
3/4 cup water
1/2 teaspoon salt ( or to taste )
Chopped coriander leaves

For Nagodi:

Makes: 10 - 12 Nagodi

200 g wheat flour
100 g semolina ( sooji )
1/ 4 teaspoon salt
1/4 cup + 2 tablespoon water ( for kneading dough )
1 teaspoon ghee
150 ml oil / ghee for frying

Method

For the Aloo:

Heat ghee in a pan.

Temper cumin seeds and cloves.

When these ingredients start crackling, add the cubed potatoes and tomatoes. Stir fry for five minutes.

Add rest of the ingredients, except water and coriander leaves. Saute for five minutes.

Add water and cook until tomatoes are well blended and gravy thickens. Garnish with chopped coriander leaves.

For the Nagodi:

Mix all the ingredients and make a dough with water.

Divide the dough into equal portions and roll out into puri, about 4 mm thick ( Nagodis ).

Heat oil / ghee in a kadai and deep fry.

Final preparation:

Make a hole in the nagodi and transfer into a serving dish or bowl. Ladle out the potatoes into the nagodis.

Garnish with chopped coriander leaves and serve hot.