1 kg (2.2 lb) Potatoes, large, washed, boiled, peeled, mashed
2 tbsp (30 ml) 1 oz Vegetable oil
1 cup (200 g) 7 oz Green gram (moong dal), soaked for 30 minutes, drained
2 tsp (4 g) Turmeric (haldi) powder
1 tsp (2 g) Red chilli powder
3 tsp (6 g) Cumin (jeera) seeds, lightly roasted, powdered
Salt to taste
1 cup (250 ml) 8 fl oz Water
1 tsp (2 g) Mango powder (amchur)
Vegetable oil / Ghee for shallow frying
2 tbsp (30 ml) 1 oz Vegetable oil
1 cup (200 g) 7 oz Green gram (moong dal), soaked for 30 minutes, drained
2 tsp (4 g) Turmeric (haldi) powder
1 tsp (2 g) Red chilli powder
3 tsp (6 g) Cumin (jeera) seeds, lightly roasted, powdered
Salt to taste
1 cup (250 ml) 8 fl oz Water
1 tsp (2 g) Mango powder (amchur)
Vegetable oil / Ghee for shallow frying
method
1. Heat the oil in a pan; add green gram, turmeric powder, red chilli powder, cumin powder, salt, and water. Cook covered on medium heat until almost done.
2. Add the mango powder and cook for a few more minutes, ensuring that the green gram grains remain intact. A little more water may be added, if required. Keep aside.
3. To the mashed potatoes, add salt to taste. Divide this equally into lemon-sized portions. Grease your palms and roll each portion to make a ball, then flatten into a smooth, round patty about 1/2 inch thick. Put 2 tsp of the green gram filling in the centre. Fold the edges together and seal the filling inside. Flatten again with the fingers to a 3 cm thickness. Keep aside and shape all the pieces this way.
4. Heat a few drops of oil / ghee on a griddle (tawa) or a non-stick frying pan; lay the patties flat on it. Cook on medium heat, adding a few drops of oil around the edges. Turn over when deep red and crisp. Repeat on the other side. Remove and drain the excess oil on absorbent kitchen towels.
5. Serve hot with mint chutney
2. Add the mango powder and cook for a few more minutes, ensuring that the green gram grains remain intact. A little more water may be added, if required. Keep aside.
3. To the mashed potatoes, add salt to taste. Divide this equally into lemon-sized portions. Grease your palms and roll each portion to make a ball, then flatten into a smooth, round patty about 1/2 inch thick. Put 2 tsp of the green gram filling in the centre. Fold the edges together and seal the filling inside. Flatten again with the fingers to a 3 cm thickness. Keep aside and shape all the pieces this way.
4. Heat a few drops of oil / ghee on a griddle (tawa) or a non-stick frying pan; lay the patties flat on it. Cook on medium heat, adding a few drops of oil around the edges. Turn over when deep red and crisp. Repeat on the other side. Remove and drain the excess oil on absorbent kitchen towels.
5. Serve hot with mint chutney
serving amount
makes: 11 - 12
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