Potato patties garnished with vermicelli recipe
For the patticc (patties):
800 g (28 oz) Potatoes, boiled, peeled, mashed
1/2 cup (50 g) 1 3/4 oz Arrowroot or maize flour (makke ka atta)
Salt to taste
1/2 cup (50 g) 1 3/4 oz Arrowroot or maize flour (makke ka atta)
Salt to taste
For the filling:
1/2 cup (60 g) 2 oz Onions, chopped
1/2 cup (12 g) Green coriander (hara dhaniya), chopped
1 tbsp Green chillies, finely chopped
1/2 cup (7 g) Mint (pudina) leaves, chopped
1 tbsp (15 ml) Lemon (nimbu) juice
1/2 cup (12 g) Green coriander (hara dhaniya), chopped
1 tbsp Green chillies, finely chopped
1/2 cup (7 g) Mint (pudina) leaves, chopped
1 tbsp (15 ml) Lemon (nimbu) juice
For the ragda:
1/2 cup (75 g) 2 1/2 oz Bengal gram (chana dal), soaked overnight
1/2 cup (50 g) 1 3/4 oz Bengal gram flour (besan)
1 tsp (6 g) Ginger (adrak) paste
2 tsp Jaggcry (gur)
2 tsp (6 g) Tamarind (imli), soaked in 1/2 cup water
Salt to taste
Red chilli powder to taste
1/2 cup (50 g) 1 3/4 oz Bengal gram flour (besan)
1 tsp (6 g) Ginger (adrak) paste
2 tsp Jaggcry (gur)
2 tsp (6 g) Tamarind (imli), soaked in 1/2 cup water
Salt to taste
Red chilli powder to taste
For the tempering:
5 tbsp (75 ml) 2 1/2 oz Vegetable oil
1/4 tsp Fenugreek seeds (methi dana)
1/2 tsp (1 1/2 g) Mustard seeds (rai)
2 Dry red chillies (sookhi lal mirch)
1 tbsp (4 g) Curry leaves (kadhi patta)
a pinch Asafoetida (hing)
1/4 tsp Fenugreek seeds (methi dana)
1/2 tsp (1 1/2 g) Mustard seeds (rai)
2 Dry red chillies (sookhi lal mirch)
1 tbsp (4 g) Curry leaves (kadhi patta)
a pinch Asafoetida (hing)
For the garnish:
100 g (3 1/2 oz) Chickpea vermicelli (sev)
100 g (3 1/2 oz) Green coriander (hara dhaniya), chopped
2 Onions, chopped
100 g (3 1/2 oz) Green coriander (hara dhaniya), chopped
2 Onions, chopped
method
1. For the patties, mix the mashed potatoes with the arrowroot or maize flour and salt. Divide the mixture equally into balls and roll out each into 80 cm rounds.
2. For the filling, mix all the ingredients thoroughly in a bowl.
3. Place this mixture in the centre of each round, close the patties and pinch the edges to seal. Repeat till all are done.
4. Deep-fry or bake the patties till golden. If baking, sprinkle a little oil on top of the patties.
5. For the ragda, drain and blend the Bengal gram.Then mix in the rest of the ingredients.
6. For the tempering, heat the oil in a wok (kadhai); add all the ingredients. When they splutter, add the Bengal gram mixture and cook on low heat till the mixture becomes thick.
7. To serve, place the patties on a plate, spread the above mixture on top and then garnish with vermicelli, green coriander, and onions. Serve hot.
2. For the filling, mix all the ingredients thoroughly in a bowl.
3. Place this mixture in the centre of each round, close the patties and pinch the edges to seal. Repeat till all are done.
4. Deep-fry or bake the patties till golden. If baking, sprinkle a little oil on top of the patties.
5. For the ragda, drain and blend the Bengal gram.Then mix in the rest of the ingredients.
6. For the tempering, heat the oil in a wok (kadhai); add all the ingredients. When they splutter, add the Bengal gram mixture and cook on low heat till the mixture becomes thick.
7. To serve, place the patties on a plate, spread the above mixture on top and then garnish with vermicelli, green coriander, and onions. Serve hot.
serving amount
serves: 4 - 6
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
