Adapted from Madhur Jaffrey, "An Invitation to Indian Cooking"
Two hours before using, boil the potatoes in their jackets.
- 6 medium-sized potatoes
- 5 Fenugreek seeds
- 3 tbs. yellow split peas
- 2 tbs. chopped onions
- 3 tbs. parsley
- 2 tbs oil
- 1 fresh hot green chile
While they are boiling, boil split peas in 3 cups water with a sprinkling
of salt for 15 minutes.
Remove from heat and drain very well, ensuring that you get rid of
all the excess water.
Set aside in a covered bowl.
In a skillet, add the oil & heat over a medium flame until it
is very hot.
Add the fenugreek.
When they change colour, add onions and fry for 2 minutes, till
the onion starts to brown.
Add parsley, green chili and stir another 2 minutes.
Next, put in the split peas, a little more salt if desired and cook,
stirring for 5 minutes or until you are sure that all the water
The mixture should become one lump.
Cover and set aside.
Peel and mash the potatoes with a fork or hand masher, do not use
an electric beater otherwise your patties wil lnot hold together
A few lumps will remain, but get it as smooth as you can.
Add some salt and mix thoroughly.
Divide the potatoes into 12 balls and do the same with the split
Flatten each potato ball in you hand, put one portion of the split
pea mixture in the centre.
Roll up into a ball again and flatten once more into a patty.
Repeat with the remaining ingredients.
To cook the patties, you need very little oil and some patience
so as not to lose the crust to the skillet when you turn them over.
Coat the bottom of the skillet with a small amount of oil.
Cook no more than two patties at any one time in each skillet.
Cook for 7 minutes, gently turn over and cook for another 7 to 8
The patties should be reddish brown on each side.
Keep the heat fairly low otherwise they will burn.
Serve with chutney.
Yield: 6 servings