These patties are a very tasty snack that can be made and refrigerated; so that whenever you feel hungry you can quickly deep fry them and satisfy your hunger. I made them last night and fried them for breakfast today. They have a crispy outer covering and a soft juicy texture inside. The secret of getting a crispy covering is revealed in this recipe. The filling used in these patties can also be used to make parathas or samosas so look forward to those recipes as well in coming days.
Equipment and Utensils
Mixer or Blender
Big nonstick frying pan
Flat wooden spoon
300 ml Vegetable Oil for deep frying
300 grams (2 cups) Shelled Fresh Green Peas
100 grams (½ cup) Potato boiled and mashed
½ cup Breadcrumbs
2 Green Chilies
10 Garlic Cloves
1 inch piece of Ginger
1 teaspoon Salt
1 tablespoon Vegetable Oil
1 teaspoon Cumin Seeds
Dry Masala Powders
¼ teaspoon Turmeric Powder
½ teaspoon Pepper Powder
1 teaspoon Chat Masala
1 teaspoon Garam Masala Powder
½ cup Semolina (Rava)
2 tablespoon Chickpea Flour (Besan)
¼ teaspoon Salt
Put fresh peas, green chilies, ginger and garlic into the blender; grind them coarsely.
Keep frying pan on medium high heat and add 1 tablespoon of vegetable oil into it.
When oil gets hot crackle cumin seeds and add turmeric powder.
Now add the ground paste and mix well.
Fry well for 7 to 8 minutes, till peas cook well and mixture thickens up.
Switch off the flame and let this mixture cool down.
Then add breadcrumbs, dry masala powders and mashed potatoes; mix well.
Season with salt and check the taste.
Now make 12 equal size balls out of this mixture.
Take semolina in a plate and roll every ball carefully so it gets coated well with semolina.
Press slightly and shape them into a flat patty (pattice) and roll once again in semolina.
Put oil for deep frying in a wok and keep the wok on high flame.
Take a small bowl with chickpea flour into it.
Add salt and half cup of water to make a very thin paste.
Now dip each patty in this thin mixture and carefully drop it into the hot oil.
Fry until it gets browned from both sides. Remove it on absorbent paper.
Do the same for all the remaining patties.
Serve hot with Pudina Chutney or Tomato Sauce.
Preparation Time: 30 minutes
Cooking Time: 10 minutes
Number of Servings: 4