1 cup shelled peas-boiled and mashed
1 Tbsp oil
1 tsp mustard seeds
1/8 tsp asafoetida (heeng)
1 1/2 tsp salt or to taste
1 tsp powdered coriander seeds
1 Tbsp lemon juice
1 tsp sugar
1 Tbsp chopped coriander leaves
1 tsp finely chopped green chillies
500 gm potatoes-boiled in their jackets and peeled
1 slice white bread-crusts removed
1 tsp salt
1/4 tsp powdered black pepper
1/4 cup cream of wheat (soojee) - to coat
Oil for deep-frying
||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.