Ingredients:

• For dough:
• 7 – medium sized Potatoes
• 5 – slices bread
• 2 tbsp – Corn flour
• Oil for deep frying
• 2 tbsp – oil (for greasing the palm)
• Salt to taste
• For stuffing:
• 1/2 kg – Green peas (shelled)
• 1 tsp – Cumin seeds
• 2 tsp – Red Chilli powder
• 1.5 tsp – Mango powder
• 1.5 tsp – coriander powder
• 2 tsp – oil
• 1 handful – Coriander leaves (finely chopped)
• Salt to taste

Method:

1. For stuffing: Boil the peas with salt and mash them when still hot.
2. Heat oil in a small pan. Add cumin seeds.
3. When cumin splutters, add the boiled peas and powdered masalas. Mix well. Saute for a few seconds.
4. Remove from heat and cool completely.
5. Add coriander leaves and mix well. Keep aside.
6. For dough:
7. Dry grind the bread slices.
8. Boil the potatoes and mash when still hot.
9. Add bread, corn flour and salt to the mashed potatoes and mix well.
10. Divide the potato mixture into equal portions.
11. Grease your palm with a little oil and flatten each portion.
12. Place a heaped tbsp of the green peas stuffing in the centre.
13. Gather the edges and form into a flat pattie.
14. Repeat with the remaining potato and green pea mixture.
15. Deep fry in hot oil till golden brown.
16. Serve hot with green chutney and tomato ketchup.

Recipe courtesy of Anita Raheja