Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 md Potatoes 5 ea Fenugreek seeds
3 tb Yellow split peas 2 tb Chopped onions
Salt 3 tb Parsley
2 tb Oil 1 ea Fresh hot green chili

Two hours before using, boil the potatoes in their jackets. While they are
boiling, boil split peas in 3 cups water with a sprinkling of salt for 15
minutes. Remove from heat drain very well, ensuring that you get rid of
all the excess water. Set aside in a covered bowl.

In a skillet, add the oil heat over a medium flame until it is very hot.
Add the fenugreek. When they change colour, add onions fry for 2
minutes, till the onion starts to brown. Add parsley, green chili stir
another 2 minutes. Next, put in the split peas, a little more salt if
desired cook, stirring for 5 minutes or until you are sure that all the
water has evaporated. The mixture should become one lump. Cover set
aside.

Peel mash the potatoes with a fork or hand masher, do not use an electric
beater otherwise your patties wil lnot hold together when cooked. A few
lumps will remain, but get it as smooth as you can. Add somec salt mix
thoroughly.

Divide the potatoes into 12 balls do the same with the split pea mixture.
Flatten each potato ball in you hand, put one portion of the split pea
mixture in the centre. Roll up into a ball again flatten once more into
a patty. Repeat with the remaining ingredients.

To cook the patties, you need very little oil some patience so as not to
lose the crust to the skillet when you turn them over. Coat the bottom of
the skillet with a small amount of oil. Cook no more than two patties at
any one time in each skillet. Cook for 7 minutes, gently turn over cook
for another 7 to 8 minutes. The patties should be reddish brown on each
side. Keep the heat fairly low otherwise they will burn.

Serve with chutney.

Madhur Jaffrey, "An Invitation to Indian Cooking"

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