Ingredients (Serves 6)
| Boiled potatoes | 500 grams |
| Breadcrumbs | 100 grams |
| Salt | 1 tsp |
| Oil | 2 tbsp |
| Cumin Seeds | 1 tsp |
| Hing | 1 pinch |
| Coriander powder | 1 tsp |
| Red chilli powder | 1 tsp |
| Garam Masala | ½ tsp |
| Dried mango powder | 1 tsp |
| Pomegranate seed powder | 1 tsp |
| Salt | ½ tsp |
| Chopped cashew nuts | 2 tbsp |
| Golden sultana | 2 tbsp |
| Frozen garden peas | 2 cups |
For serving & garnish: Sweeten (with honey) yoghurt, tamarind sauce, mint chutney, chat masala, sev/bhujia, and fresh pomegranate seeds.
Method:
- Mash the boiled potatoes with breadcrumbs and salt. Add a bit of oil if the mixture is too dry. It should hold as a dough
- In a hot pan add oil and all the dry spices
- Don’t let it burn and as you start getting the spice aroma, add cashew and sultana and cook for a minute at a low heat
- Add frozen garden peas and sauté for a minute, don’t dry them out
- Using a hand masher, gently crush the peas and cook the filling to a moist consistency
- Oil your hand and take a scope of potato mash, roll it into a ball, and make a depression in the middle
- Fill it with 1 or 2 tbsp of peas mixture (depending on the size of your potato ball) and seal the ball again.
- Now gently flatten the ball as a patty (I use a burger press to get an even shape).
- Generously brush all the patties with cooking oil on all sides and bake in the oven for 30-35 mins at 200 degrees C. Flip the patties halfway through.
- Serve hot and garnish with sweetened yoghourt, tamarind sauce, mint chutney, chat masala, sev/bhujia, and fresh pomegranate seeds
Tips and Other Notes:
- You can pan fry the patties as well if do not want to use an oven
- These patties can be enjoyed with simple tomato ketchup or chickpea curry
- Instead of peas filing, you can use any other filling of your choice, just make sure that it’s not too wet or too dry