Instructions

Boil potatoes, peel them and mash them.

Add in rice flour, roasted cumin powder, black pepper, red chili flakes and salt. Mix well.

Grease your hand, make kabab and dip them in egg and shallow fry them.

Beat together yogurt, fresh milk, corn flour, sugar and some salt.

For Tamarind Chutney: Put tamarind paste, sonth, cumin powder and red chili in a pan and cook it.

Add in a pinch of black salt. Remove.

Take a big dish and add in some yogurt then add in tamarind sauce then potato cutlets. Cover with yogurt.

Garnish them with almonds and server.