Making Potato Patties Mixture
Wash the potatoes and then boil till they are cooked completely.
When the potatoes are still warm, peel them and then mash the potatoes.
Tip – to mash the potatoes easily : always mash the potatoes when they are hot or warm. They get mashed easily than mashing, when they become cool.

Mash the potatoes first and let them cool at room temperature. Then mix the cornflour, green chilli paste, coriander and salt well with the mashed potatoes.
Check the seasoning and add more salt if required. If within you, something tells you that the mixture is a little loose and needs more binding, add some more cornflour. Make medium sized balls of the mashed potato mixture. Flatten them, shape into round patties and keep aside.

Frying Potato Patties
Heat oil/ghee on a tawa (griddle) or in a shallow frying pan. Keep the potato patties on the hot oil in the tawa for frying.
Lift with the spatula and check to see if the base is light browned. Turn over the patties and fry the other side.
When this side gets a little browned, turn over again. Fry till the patties become golden brown and crisp from the first side.
Turn over again to make the second side crisp and golden brown.
Fry all the patties till they are done.

Making Ragda Patties Take the two or three patties in a plate.Top it up with generous amounts of ragda.Add some chopped onions and sweet chaat chutney on the ragda…Then add the green mint coriander chutney.Add some onions again.
Sprinkle the chaat masala, black salt and cumin seeds powder. At this stage, you could add a few drops of lemon juice or chopped/grated raw mango.Top it with sev as much you want.
Garnish with coriander leaves.The last touch.Serve the ragda patties immediately.