Ingredients

• 3 large boiled aloo (potatoes)
• 1 tsp salt or as per taste
• 1/4 tsp ground black pepper

For the stuffing

• 2/3 cup matar (green peas) cooked or frozen peas defrosted
• 1/2 tbsp minced ginger
• 1/4 tsp garam masala
• 1/4 tsp salt or to taste
• Red chili powder to taste (optional)
• 1 tsp coarsely ground dry-roasted cumin seeds
• Oil for pan-frying

Boil the potatoes until soft, then place in refrigerator to cool for a short time.

Take the cooked or defrosted peas and mash them using a spoon or a fork. Add all the stuffing ingredients except oil and mash briefly. Divide the mixture into 10 equal portions and keep aside.

Peel the potatoes and mash them until smooth. Add salt and pepper and knead until properly mixed. Divide again into 10 equal portions. After washing your hands rub a little oil on them, then take each portion of the potato mixture and make a ball. Gently flatten each ball into a round patty of about 1/2 inch thick and place a portion of the stuffing in the center and fold the edges together very finely so that mixture does not come out.

Gently flatten everything into a 2 inch patty. Repeat until you have used all the mixture.

Heat 1 tsp. oil in a non-stick pan over low heat. Slowly place the patties in the pan (the oil will be hot so be careful!) and fry on both sides till crispy and golden brown.

Garnish with finely chopped cilantro and tamarind sauce or mango chutney.

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