| 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
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