Herbed Potato Pattiescurries, snacks, vegetables 3 large potatoes 1 tablespoon ghee 1 teaspoon salt 1/4 teaspoon black pepper 1/8 teaspoon nutmeg 1/4 teaspoon turmeric 1 tablespoon lemon juice 1/2 tablespoon minced chilies 2 tablespoon fresh coriander 3 tablespoon chick pea flour 1 ghee for frying Boil the potatoes in their jackets until just fork tender. Peel them & mash them until they are very smooth. Add the remaining ingredients except the ghee. Knead until well blended. Divide into 8 portions. Wash & dry your hands & then rub them a little vegetable oil. Roll each ball in your hands & then flatten into a small round patty about 1/2 inch thick. Brush a griddle or skilet with ghee. Place over the lowest heat possible &, when the pan is hot, add the patties in a single layer. Pan fry for 15 to 20 minutes per side until a redish brown crust is formed. Serve hot. Yamuna Devi, "The Art of Indian Vegetarian Cooking" |
