2 large potatoes, peeled and grated
2 teaspoons chopped fresh coriander leaves
1 green chilli, chopped
Salt to taste
½ teaspoon red chilli powder
¼ teaspoon turmeric powder
½ teaspoon garammasala powder
2 tablespoons cornflour
4 teaspoons oil
1. Pat dry the grated potatoes with a kitchen towel and put in a bowl.
2. Add coriander leaves, green chilli, salt, red chilli powder, turmeric powder, garam masala powder and cornflour and mix well. Divide the mixture into four portions.
3. Heat one teaspoon oil in a shallow non-stick pan, spread one portion of potato mixture on the pan thinly and cook, turning sides, till crisp. Similarly prepare more cheele with the remaining mixture.
4. Put them on serving plates and serve hot.
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