Ingredients:

• For the Patties:
• 2 cups Bengal Gram dal (wash & soak for 3 hours).
• 4 – green chillies, chopped finely.
• 2 – onions, chopped finely.
• salt to taste.
• oil for deep frying.
• For piajo soup:
• 3 – Potatoes boiled, peeled and mashed coarsely.
• 4 cups – thin Coconut milk.
• 1 tsp – plain flour dry roasted lightly.
• 1/2 tsp – Red Chilli powder.
• 1 inch stick – cinnamon.
• 2 – cloves.
• 1 – bay leaf.
• 4-5 – peppercorns.
• 1 tbsp – butter.
• salt to taste| Ground paste:
• 1/2 – raw mango, peeled and grated.
• 4-5 – Dried red chillies or 1 tsp – Red Chilli powder.
• 1 tsp – Garlic grated| Dry grind after roasting lightly:
• 1 – bay leaf.
• 1 – red chilli.
• 1 tsp – coriander seeds.
• 1 – clove.
• 1/2 inch piece – cinnamon.
• To serve: Potato wafers.
• Tamarind chutney.

Method:

1. Drain dal, grind adding minimal water. Add onion, chillies, salt, 1 tbsp. hot oil. Heat oil in frying pan.
2. Mix, shape into small flattened patties.
3. Add into hot oil, gently, frying on medium heat.
4. Flip and fry other side, till evenly crisp and golden.
5. Drain, keep aside, repeat for all batter.
6. For piajo soup:
7. Tie spices in a muslin cloth to form a pouch.
8. Add to coconut milk in a large pan.
9. Add roasted ground spices, salt, butter, chilli powder, flour dissolved in 2 tbsp water.
10. Add 1 cup water to mashed potatoes, and mash further.
11. Boil till soup is thickened.
12. For ground paste:
13. Dissolve paste in 1/2 cup water and salt if required, keep aside.
14. To serve:
15. Serve patties accompanied with tamarind chutney, garlic paste, potato soup and wafers.

Recipe courtesy of Saroj Kering