| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Punjabi | Bawarch1 | 1 | servings |
INGREDIENTS
| 7 | Potatoes boiled; peeled, mashed (7 | |
| To 8) | ||
| 1/2 | ts | Turmeric powder |
| 3 | Green chillies grouned | |
| 1/2 | ts | Punjabi garam masala |
| 1/2 | c | Bread crumbs |
| Salt to taste | ||
| 1 | c | Channa dal cooked & drained |
| 1 | ts | Ginger grated |
| 1 | ts | Garlic grated |
| 3 | Green chillies finely chopped | |
| 1/2 | ts | Cuminseed powder |
| 1 | ts | Coriander |
| Salt to taste | ||
| Oil for shallow frying |
INSTRUCTIONS
FOR CRUST FOR FILLING For crust: Mix all ingredients together thouroughly. Keep aside. For filling: Mash cooked dal coarsely with hands. Mix in all other ingredients. To proceed: Take a tbspful of potato mixture, spread on palm. Place a tspful of dal mixture in centre. Roll so as to keep dal mixture inside and potato out. Press gently into rounded flattish patties. Shallow fry on a griddle, drizzling oil to crispen crust. Serve hot with tamarind chutney and green chutney or with tomato ketchup. Making time: 30 minutes Makes: 10-12 patties Shelflife: Best fresh Converted by MC_Buster. Converted by MM_Buster v2.0l.
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