Potato Patties Garnished with Vermicelli
Ingredients
- 28 oz Potatoes boiled, peeled, mashed
- 1 3/4 oz Arrowroot or maize flour makke ka atta
- Salt to taste
for the filling:
- 2 oz Onions chopped
- 1/2 cup Green coriander hara dhaniya, chopped
- 1 tbsp Green chillies finely chopped
- 1/2 cup Mint pudina leaves, chopped
- 1 tbsp Lemon nimbu juice
for the ragda:
- 2 1/2 oz Bengal gram chana dal, soaked overnight
- 1 3/4 oz Bengal gram flour besan
- 1 tsp Ginger adrak paste
- 2 tsp Jaggcry gur
- 2 tsp Tamarind imli, soaked in 1/2 cup water
- Salt to taste
- Red chilli powder to taste
for the tempering:
- 2 1/2 oz Vegetable oil
- 1/4 tsp Fenugreek seeds methi dana
- 1/2 tsp Mustard seeds rai
- 2 Dry red chillies sookhi lal mirch
- 1 tbsp Curry leaves kadhi patta
- a pinch Asafoetida hing
for the garnish:
- 3 1/2 oz Chickpea vermicelli sev
- 3 1/2 oz Green coriander hara dhaniya, chopped
- 2 Onions chopped
Instructions
- 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.
- For the filling, mix all the ingredients thoroughly in a bowl.
- Place this mixture in the centre of each round, close the patties and pinch the edges to seal. Repeat till all are done.
- Deep-fry or bake the patties till golden. If baking, sprinkle a little oil on top of the patties.
- For the ragda, drain and blend the Bengal gram.Then mix in the rest of the ingredients.
- 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.
- 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.
Calories: 568 kcal
Carbohydrates: 84 g
Protein: 15 g
Fat: 21g
Saturated Fat: 3 g
Trans Fat: 1 g
Sodium: 61 mg
Potassium: 1530 mg
Fiber: 12 g
Sugar: 10 g
Vitamin A: 2616 IU
Vitamin C: 237 mg
Calcium: 168 mg
Iron: 5 mg