Ingredients Jump to Instructions ↓

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

  2. 6 medium potatoes

  3. 3 tablespoons yellow split peas --

  4. -- in supermarkets),

  5. -- soaked

  6. 1 cup cold water and -- teaspoon salt

  7. 3 teaspoons salt

  8. 2 tablespoons oil plus oil for frying patties

  9. 5 fenugreek seeds

  10. 2 tablespoons chopped onion

  11. 3 tablespoons chopped cilantro

  12. 1 fresh hot green chili -- finely sliced

Instructions Jump to Ingredients ↑

  1. Two hours before dinner, boil the potatoes in their jackets. While potatoes are boiling, drain split. Then boil them in a pot with 3 cups water and 1/2 teaspoon salt for 15 minutes. Remove from heat and drain in a colander, shaking to get out as much water as you can, and put peas in bowl. Cover the bowl. In a skillet heat 2 tablespoons oil over medium flame. When very hot, add the fenugreek seeds, and when they begin to change color (5 to 10 seconds), put in the onions, continuing to fry about 2 minutes until the onins begin to turn brown at the edges. Add the parsley and green chili, and stir another 2 to 3 minutes. Next, put in the drained split peas and 1/2 teaspoon salt.

  2. Keep stirring and cook for about 5 minutes, until all the water has evaporated and teh mixture in teh skillet seems to become one lump. Cover and set aside. Peel and mash potatoes with a fork or hand masher. (Do not use an electirc mixer. Don't add butter.) A few lumps will remain, but don't worry-just get the potatoes as smooth as you can. Add 2 teaspoons salt and mix thoroughly. To form patties: Divide the mashed potatoes into 12 balls. Divide the split peas mixture into 12 portions. Flatten each potato ball on the plam of your hand, put a portion of the split pea stuffing in the center of it, and cover the stuffing with the mashed potato by bringing the outer circumference to the center. Make a ball again. Flatten it gently to have a patty about 3 inches in diameter.

  3. Make all the patties this way, covering them on a platter if you are not going to be eating soon. (You can prepare this much of the recipe from a few hours to a day ahead.) Cook in a heavy bottomed skillet, put do not crowd. Use only enough oil to coat the bottom of the skillet, and heat over medium-low flame. Add a few patties and cook them slowly-about 8 to 10 minutes on each side. When one side turns golden, carefully flip it without breaking the hard crust, add another teaspoon of oil, swirling it around. Fry this side for 8 to 10 minutes also, until it has formed a crust.

  4. If browning too quickly, turn down heat. Note: since these should be served hot, you could use two skillets. to serve: serve hot with Tomato Tamarind Chutney, or Fresh Green Chutney with Coriander and Yogurt.

  5. Makes 12 patti


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