Monday, December 6, 2010


Potatoes (I used Red potatoes)7-8 (medium sized)
Garam masala½ tsp
Red chilly powder½ - 1 tsp
Very finely chopped green chillies1 or 2
Ginger inch piece (grated)
Coriander leaves ¼ cup (very finely chopped)
Bread crumbs 2 tbsp (grind into fine powder)
Amchur½ tsp
Salt to taste
Oilto shallow fry

  • Wash and pressure cook potatoes up-to 3 steams on medium high heat.
  • Drain and cool the potatoes. Peel and grate them or smash them with fingers.
  • Add salt and remaining ingredients. Knead well.
  • Divide mixture into 15-18 small equal portions. Round each portion into small balls or desired shape and just flat them like patties.
  • Lightly dust these patties in bread crumbs powder.
  • Shallow fry these patties on a non-stick pan, both the sides on medium flames. Drizzle oil if necessary.
At a room temperature dry the bread crust on a tray for 1 or 2 days. Crush with your fingers or blend them in a mixer jar into a powder. Store in a air tight container and  it stays fresh up to one month.

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