Prep Time : 10 mins Potato – 3-4 medium size Thick Curd/Yogurt – 1 cup Rice flour – 3/4 tsp Salt needed Spice Powder Turmeric Powder -1/4 tsp Kashmiri Chilli Powder – 1 tsp Coriander Powder – 1 tsp For the Seasoning Oil – 2 tbsp Bay Leaf- 1 Cumin Seeds – 1 tsp Asafoeida/hing – a generous pinch Ginger – 1 inch piece finely chopped Green chilli – 2 slit Curry leaves – a sprig Final Garnish Garam Masala Powder – 1/2 tsp Coriander leaves – 2 tbsp finely chopped Kasuri methi – 1 tsp Method
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