Ingredients

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4 medium sized potatoes,
breadcrumbs,
2 cups fresh or frozen green peas,
1 onion,
4 green chilies,
4 small garlic cloves,
1 small piece ginger,
coriander leaves,
2 tsp fresh grated coconut,(optional)
salt,
Oil for frying,

 

Method :

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For the cover:

1. Boil potatoes till soft.

2. Grind chilies, ginger and garlic into a paste. Mash potatoes, add breadcrumbs and salt and make a soft dough. You may use cornflour instead of breadcrumbs.

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For the Filling:

3. Finely chop onions. Heat 2 tsp oil in a pan. Add onions and fry till translucent. Add ginger-garlic-chili paste. Mix. Add peas. cover and cook till peas are soft. Add coconut and salt and remove from the fire.

4. Till the filling cools completely, knead the dough. Make balls of 2 inch diameter. Gently shape each ball into a cup. Stuff the matar filling into the cup. Seal the cup tightly and flatten a little bit on your palm.

6. To deep fry the patties, heat oil in a deep pan (kadhai/kadai). Fry patties on medium heat till color changes to golden brown and they turn crisp. For good results, fry all patties in the batches of 2 or 3 maximum.

Serve with coconut and coriander chutney and tomato ketchup.

Tip: Using your creativity, you can turn the recipe into a different and obviously a tasty flavor. Think about adding garam masala or coriander-cumin powder etc. for another delightful version.
Experiment the same recipe using french beans instead of peas.