300 g (11 oz) Potatoes, boiled
1 cup Green peas (hara matar), boiled
1 cup (115 g) 3 3/4 oz Rice flour
1 Juice of lemon (nimbu)
2 tbsp (30 g) 1 oz Green chilli-ginger (adrak) paste
1/2 tsp (1 1/2 g) Sugar
Salt to taste Vegetable oil to grease the Baking tray
1 cup Green peas (hara matar), boiled
1 cup (115 g) 3 3/4 oz Rice flour
1 Juice of lemon (nimbu)
2 tbsp (30 g) 1 oz Green chilli-ginger (adrak) paste
1/2 tsp (1 1/2 g) Sugar
Salt to taste Vegetable oil to grease the Baking tray
method
1. Lightly mash the boiled peas with your hands and keep aside.
2. Mash the potatoes in a bowl, add the peas, rice flour, lemon juice, green chilli-ginger paste, sugar, and salt; mix well.
3. Grease an 8" x 8" Baking tray with a little oil.
4. Press the mixture into the Baking tray and bake in a preheated oven at 200°C / 400°F for 20-25 minutes or till golden and crisp.
5. Cut into squares and serve with yoghurt and chutney of your choice.
2. Mash the potatoes in a bowl, add the peas, rice flour, lemon juice, green chilli-ginger paste, sugar, and salt; mix well.
3. Grease an 8" x 8" Baking tray with a little oil.
4. Press the mixture into the Baking tray and bake in a preheated oven at 200°C / 400°F for 20-25 minutes or till golden and crisp.
5. Cut into squares and serve with yoghurt and chutney of your choice.
serving amount
serves: 2 - 4
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