2 c dried peas, soaked overnight
3 potatoes, peeled and diced small
1/2 t turmeric
1 t chilli powder
1 green chilli
1” piece ginger, sliced or grated
1 t garam masala
1 T sugar
2 T tamarind paste
salt to taste
Tempering for Gravy:
2 T oil
1/2 t mustard seeds
1/4 t asafoetida
7-10 curry leaves
1 kg potatoes (about 10)
4 T corn flour
salt to taste
1 bunch mint, thick stems removed
1 c cilantro
1-3 green chillies
1 t grated ginger
1/2 lemon, juiced
1 t sugar
corn flour for dredging
oil for pan-frying
1/2 onion, minced
1/2 c cilantro, minced
Cook the peas in a pressure cooker (electric for 19 minutes, stove top for 26 minutes), with enough water to cover about one inch.
When the peas are done, add the potatoes, turmeric, chili powder, green chilli, ginger, garam masala, sugar and tamarind.
Begin the tempering by heating the oil in a small saute pan, adding the mustard seeds and asafoetida. When the seeds begin to pop add the curry leaves. The leaves will splutter. Cook for a little to let the curry leaves flavor the oil. Now add these contents to the peas. Stir well to combine. Cook the peas until the potatoes are tender and the gravy is thick. If it is too thick, add a cup of water. Season to taste with salt.
In the meantime, make the patties by peeling and cooking the kilo of potatoes. When very tender, mash the potatoes or use a food mill. Add the corn flour and mix well. Season to taste. Knead the soft dough a few times.
Prepare the filling by mincing and grinding the mint, cilantro, chillies, ginger, lemon juice and sugar. I used a mortar and pestle since a blender or food processor is too difficult to use.
When ready, grab a handful of potato dough, flatten it out, fill it with 2-3 t of cilantro-mint filling and begin to fold the potato dough over the filling. Form into a nice patty and dredge in the extra corn flour.
Heat a frying pan, add just enough oil to prevent the patties form sticking and brown until golden on both sides.
To serve, place one or two patties in a shallow bowl, add a nice amount of gravy and top with a sprinkling of minced raw onion and cilantro.
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