- In a thick bottomed pan heat 2 tbsp oil and saute jeera and turmeric.
- Add ginger garlic paste, chopped green chillies and coriander leaves.
- Add 2 cups of water and boil.
- Mix in grated potatoes. Cook for some time.
- Pour soji and cook till the mixture starts leaving the sides of the pan.
- When cooled, flatten the mixture on a greased plate.
- Refrigerate for 1 hour.
- Cut into pieces and shallow fry in hot oil.
- Tastes great with chutney/ ketchup.