|
Ingredients
|
For 4
|
For 100
|
|
Potatoes
|
800gms
|
8kg
|
|
Bread
|
80gms
|
800gms
|
|
Peas fresh
|
180
|
1.8kg
|
|
Or
|
|
|
|
Tinned
|
90gms
|
900gms
|
|
Green chillies
|
5gms
|
50gms
|
|
Ginger
|
a small piece
|
30gms
|
|
Onions
|
100gms
|
1 kg
|
|
Coriander leaves
|
5gms
|
50gms
|
|
Lime
|
a few drops
|
2
|
|
Garam masala
|
a pinch
|
2 tsp (6 to 10gms)
|
|
Dry mango powder
|
½ tsp
|
2 tsp
|
|
Salt
|
to taste
|
100gms
|
|
Fat to deep fry
|
|
|
Boil potatoes. Peel and mash when still hot. Soak bread in
water. Squeeze out moisture and mix with potatoes. Add salt and lime juice.
Shell the peas and crush them. Grind green chillies and ginger. Heat a little
fat in a pan. Add chopped onions. When onions are light brown add ground green
chillies and ginger. Add peas and salt. Cook till peas are cooked. When cooked
add chopped coriander leaves, garam masala and dry mango powder. Mix well.
Divide potatoes and peas into equal portions (10 or 100). Shape potatoes into cups
and stiff with peas. Bind the edges together and shape into rounds. Deep fry
till crisp and brown.
N. B. A
minced meat filling could be used instead of vegetables for mutton patties;
mixed vegetables may be used instead of peas
