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