Amitabha's Kitchen Chronicles

Ingredients For crust: 7-8 potatoes boiled, peeled, mashed 1/2 tsp. turmeric powder 3 green chillies grouned 1/2 tsp. punjabi garam masala 1/2 cup bread crumbs salt to taste For filling: 1 cup channa dal cooked & drained 1 tsp. ginger grated 1 tsp. garlic grated 3 green chillies finely chopped 1/2 tsp. cuminseed powder 1 tsbp. coriander salt to taste oil for shallow frying Method For crust: Mix all ingredients together thouroughly. Keep aside. For filling: Mash cooked dal coarsely with hands. Mix in all other ingredients. To proceed: Take a tbspful of potato mixture, spread on palm. Place a tspful of dal mixture in centre. Roll so as to keep dal mixture inside and potato out. Press gently into rounded flattish patties. Shallow fry on a griddle, drizzling oil to crispen crust. Serve hot with tamarind chutney and green chutney. or with tomato ketchup.

1. Take baby potatoes. If you do not get baby potatoes, use medium / small potatoes. In case you are using the later, slit them partially, else for baby potatoes take the whole ones (with skin), and pressure cook them in salt water. It should not be boiled to perfection and keep it a little hard. Peel off the skin and take them in a bowl. Add a little turmeric powder and salt and mix. 2. Take onions and thinly slice them and keep aside. 3. Take one large tomato and chop them and keep aside. 4. Take a inch of ginger and 5-6 cloves of garlic and crush them with a pestle. 5. Chop fresh coriander leaves and keep aside for garnishing. 6. Take a fistful of green peas and blanch them (boil water and salt and once boiling, remove from fire and add the peas) 7. In a bowl, take the following spices - red chilli powder, garam masala powder (little cinnamon, cardamom, clove, nutmeg, mace: roasted and ground), turmeric powder, a little sugar, salt. Take 2 tbsp curd (plain yogurt) and mix all the in...