IngredientsPotatoes - 2 cups (boiled and mashed)
Boiled peas - 1 cup
Oil - 1 tsp
Ginger - 1 tsp (grated)
Green chilli - 1 tsp (finely chopped)
Cumin seeds - 1/2 tsp
Coriander leaves - 1 tbsp
Garam masala - 1/2 tsp
Oil for frying
Salt to taste
Method
Mash the boiled peas coarsely. Heat oil in a pan and fry the cumin seeds. Mix in the ginger, green chilli, salt and garam masala and cook for a few minutes. Keep aside. Add the coriander leaves and mix when the mixture is cool. Mix an appropriate amount of salt with the mashed potatoes. Take lemon-sized portions, flatten them a little and put about one tablespoon of the green pea mixture in the centre. Draw up the edges of the potator dough in such a way that the peas mixture remains uncovered. Press in the palm of your hand. Heat a tawa, spread a little oil on it and shallow-fry the cutlets on both sides using oil as required. Serve hot, with green chutney or tomato sauce.
