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Ingredients
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| 1 |
Potatoes, boiled |
4 |
| 2 |
Peas |
1 cup |
| 3 |
Green chilies, finely chopped |
3 |
| 4 |
Corn starch |
3 tablespoons |
| 5 |
Coriander powder |
1 teaspoon |
| 6 |
Red chili powder |
1/2 teaspoon |
| 7 |
Sindhav salt |
to taste |
| 8 |
Cumin seeds |
1/4 teaspoon |
| 9 |
Asafetida[heeng] |
a pinch |
| 10 |
Amchoor powder |
1 tablespoon |
| 11 |
Garam masala |
1/2 teaspoon |
| 12 |
Fresh coriander leaves, finely chopped |
2 tablespoons |
| 13 |
Ghee |
2 teaspoons |
| 14 |
Oil |
for frying |
| Method |
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Peel and grate all potatoes and transfer to a bowl, add corn starch and mix
well to knead like a dough, if its too wet, add more corn starch, set aside.
Heat ghee in a pan or kadahi, add cumin seeds and asafetida and let it
splutter, now add green chilies, coriander powder, red chili powder and salt,
stir, now add peas with 1 cup of water, cover and cook over low flame until
all the water is absorbed and peas becomes tender, now add amchoor powder,
garam masala and chopped coriander, slightly mash it and set aside to cool.
Grease your hands, take small portion of potato mixture, spread it on your
palm, add some pea mixture in the centre and close the potato mixture to
cover the pea mixture. Make all the patties like this and set aside.
Heat oil in a pan or kadahi, and deep fry all the patties in hot oil until golden-
brown and crispy. Serve.
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| Servings -6-8 |
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| Introduction
of the dish |
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If your patty burst in oil, take some corn starch [ararot] in a
plate, spread it, now roll your patties in corn starch to coat all over, and then
deep fry them in hot oil until golden-brown.
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| Served
With... |
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Dahi and chutney |
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