Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- -- 1 text only

Instructions Jump to Ingredients ↑

  1. Preparation : 1. make a paste of green chiles and ginger in about 4 to 1 proportion; add a little lemon juice and salt to preserve it (can keep in fridge for 3 or 4 days - this is a staple item in Gujerati kitchens).

  2. Take 2 cups raw peas, grind in food processor into coarse bits -- it just takes a pulse or two. Add a pinch of baking soda to preserve the green color. Fry peas in a little oil on medium heat, stirring, until slightly soft. Allow to cool. Chop about 1 cup green coriander and add to peas. Add 1/3 cup grated coconut. Add ginger-chile paste, a little lemon juice and salt to taste.

  3. Boil about 7 small to medium potatoes until tender, and mash. Soak 3 slices of stale bread in water, squeeze, add to potato. Add salt, ginger-chile paste, lemon juice to taste. Mix all together well.

  4. To prepare: put some of the potato mixture in the cupped palm of your hand, and form it into a hollowed cup about size of half a lemon. Dip a fingertip in vegetable oil and put the oil into the hollow. Then add some of the pea mixture, and close the potato mixture around it to make a ball. Roll the ball in a little cornflour. Fry in deep fat. Serve immediately. Source: Nancy in Chennai


Send feedback