Wash the potatoes thoroughly and keep them in water, keep the nanistic pan on the gas for heating. Pick a potato and grate it, make half a potato and grate. Add half salt and half a green coriander in a grated potato and mix it.
After the pan is heated, add 1 tbsp of oil in the pan, and put a little rye, Now add the potatoes to the spices, and half an inch in the pan. Spread the thickness of 4-5 inches in diameter. Put a small spoon of oil around the chill and put a small spoon of oil on top of the chill, and cover the chill and let the mid-fire pellet for 2-3 minutes.
The chest has become light brown from the surface below, add half a teaspoon lemon masala spreading on the upper surface of the chiilla. Turn the chelse back, and stir until the cheela becomes light brown on the other side.
Take out the pot on the plate and fry the potato, and prepare the second potato chaala in a similar way. Potato chilies are ready; Serve children with potato chaat or tomato sauce or sweet chutney and you also eat.
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