Bread crumbs - 0.5 cup
Green chillies - 3, ground
Coriander powder - 1 teaspoon
Ginger - 1 teaspoon, grated
Turmeric powder - 0.5 teaspoon
Punjabi garam masala - 0.5 teaspoon
Salt - to taste
For Filling:Chick peas - 1 cup, cooked and drained For Coating:Potatoes - 7, peeled, boiled and mashed
Salt - to taste
Oil - for shallow frying
Garlic - 1 teaspoon, grated
Cumin powder - 0.5 teaspoon
Green chillies - 3, chopped
Directions
For coating, mix all ingredients together thouroughly. Keep aside. For filling, mash cooked dal coarsely. Mix in all other ingredients. Take a tablespoon of potato mixture, and spread on palm. Place a teaspoon of pulses mixture in centre. Roll so as to keep pulses mixture inside and potato out. Press gently to give a shape of rounded flattish patties. Shallow fry on a griddle in drizzling oil to crispen the outer coating. Serve hot with your choice of dip, chutney or ketchup.
Served as snacks or starter, suitable for vegetarians
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