Ingredients
White peas (dry) – 1 1/2 cup, soak overnight
Onion – 1 no, chopped
Green chilli – 1 no
Red chilli – 2 no, roasted
Jeera Powder – 1 teaspoon
Chilli powder – 3/4 teaspoon
Coriander Powder – 1 1/2 teaspoon
Jaggery – 1 1/2 tablespoon, chopped
Tamarind Paste – 1 tablespoon
Coriander Leaves (cilantro) – 3 tablespoon
Sev – 2 tablespoon
For the Patties
Potatoes – 8 medium sized
Green peas – 1/2 cup
Bread crumbs – 4 tablespoon
Bread slice – 1 no
Red Chilli Powder – 1 teaspoon
Chaat Masala – 1 teaspoon
Salt – to taste
Directions
Pressure cook white peas with onion till it is 3/4th cooked.
In a blender, add red chillies, green chillies, jaggery, tamarind paste, red chilli powder, coriander powder, jeera powder along with a little water to form a smooth paste.
Add salt to taste, ground paste and salt to the cooked peas.
Add water if necessary and bring it to a boil. It should be of pouring consistency. Keep it aside.
Pressure cook potatoes with peas for 2 whistles.
In a large bowl, mash the boiled potatoes and peas.
Dip the bread slice in water, squeeze out all the water and mix with the mashed potaoes.
Add red chilli powder, chaat masala and salt to taste. Blend them well.
Shape into balls and flatten lightly.
Heat ghee in a pan, roll either sides of the patties in bread crumbs and shallow fry.
Place patties on the serving dish, pour the tamarind chutney and onion.
Garnish with sev and coriander leaves.