Ingredients
For patty
Potatoes (boiled, peeled and mashed) - 3 medium sized
Bread slices (I used brown bread) - 3 slices
Dry mango powder (amchoor powder) - 1 tsp
Red chilli powder - 1 tsp
Green coriander (chopped) - 1 tbsp
Green chillis (chopped) - 2
Salt to taste
Cornflour - 2 tbsp
Water - 1/2 cup
Oil - 2 tbsp
For filling
Beetroot (peeled and grated) - 2 medium
Carrot (grated) - 1 medium
Dry pudina powder - 1 tbsp
Cumin seeds - 1 tsp
Ginger (chopped) - 1 tsp
Raisins - 1 tbsp
Roasted peanuts (crushed) - 2 tbsp
Mixed roasted seeds (flax-seeds, melon seeds, pumpkin seeds, cucumber seeds) - 2 tbsp
Salt to taste
Oil - 1 tsp
Method
- Mix all the ingredients of the patty together and keep aside.
- Heat oil in a pan and add cumin seeds. When they splutter add ginger and saute for a minute.
- Throw in beetroot, carrot and rest of the ingredients and saute for 4-5 minutes. Let it cool.
- Divide potato mixture in 6 equal parts. Flatten each one on your palm, keep a little filling in the centre, close it and roll them into flat patties.
- Mix cornflour in water to make a paste.
- Heat little oil in a nonstick pan, dip each patty in the cornflour paste and place it on the pan.
- Fry till they turn golden on both sides.
- Serve with green mint chutney and sliced onions.
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