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 with POTATOES.

Boil the potatoes and then peel them.. Rub them into a paste and mix powdered pepper, red chillies and salt. Powdered turmeric also may be used. Form thin cakes and dip them into a thick solution of besan with salt or into the contents of eggs beaten with salt, and fry them in plenty of oil. Or slice the boiled potatoes and dip them into either of the two and fry them similarly. Slices of gourd, brinjal, patol, etc., without boiling, may be dipped and fried similarly. Or slice the boiled potatoes into thin discs, smear salt and turmeric, and fry in a little oil.

Or heat some ghee with a few red chillies and brown a little in it pieces of some raw potatoes. Then add powdered pepper, turmeric and salt. Stir a little and add water. Add a little more ghee when the water dries Up, stir for a while and take down. This is called alu chach-chari.

with SWEET POTATOES.

Boil them in water, peel and rub into a paste Add some powdered rice or flour, salt, sugar and powdered black-cumin and aniseed, and mix thoroughly. Form cakes and fry in oil. A little khowa kheer mixed with sugar may be put inside each cake.

Fried cakes can be made similarly with many other vegetables. Any of them may be attempted along the lines already explained, and variations in the combination of spices may be tried to suit the taste.