|
Ingredients
|
Quantity
|
|
Potatoes
|
6 medium
|
|
Yellow split peas (available in supermarket)
soaked – overnight in 1 cup cold water
and ½ tsp salt
|
3 tbsp
|
|
Salt
|
3 tsp
|
|
Oil + for frying
|
2 tbsp
|
|
Fenugreek seeds
|
5
|
|
Chopped onion
|
2 tbsp
|
|
Chopped cilantro
|
3 tbsp
|
|
Fresh hot green chilli – finely sliced
|
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 onions 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.
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.
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.
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. Makes 12 patties
