Battata Pattice

Method

Heat oil and add mustard seeds and asafoetida. Add the peas and mix well.

Add salt, powdered coriander and green chillies. Remove from heat and add the lemon juice, and mix well.

Grate potatoes, and bread, add salt and pepper and mash well till smooth, like a pliable dough. Shape into round walnut sized balls, press to flatten a little, and pinch and edge all around. Wet the pressed edges, place a heap of peas mixture in the centre.

Bring the wet edges together, seal and smoothen between the palms. Roll lightly in the cream of wheat. When lightly coated, and fry to a golden brown.