Plant Based KC

3 large potatoes
5 springs cilantro, finely chopped
1 tsp. ginger, shredded
1 tsp. garam masala
1/2 tsp. chaat masala
1 tsp. salt
1/2 tsp. red chili powder
1/2 green chili, chopped
2 Tablespoons cornstarch
4 Tablespoons panko bread crumbs
oil for frying

Place potatoes in a large pan with water. Boil until potatoes are cooked. Let cook and remove the skin.

Mash to potatoes and add the rest of the ingredients. The mixture should be firm and not sticky. If it still feels sticky, add some more bread crumbs.

Divide the potatoes into 8 equal parts and make balls. Slightly flatten and set aside. Heat oil in pan. Fry until golden brown and crisp on both sides. Remove them and place on a paper towel.

Serve with mint chutney.