Ingredients
Green peas (fresh or frozen) - 250 - 300 grams
Potatoes - 700 - 800 grams
Flour - 1 tbsp
Salt - 3 tsp
Ginger paste - 1 tsp
Chilly paste - 1 tsp
Saunf powder/paste - 1 - one and half tsp
Asafoetida (hing) - half tsp (optional)
White oil (sunflower oil) - 2 cups
PROCEDURE
Grind the green peas into a paste. You can also use dry peas. In this case soak the peas overnight and then grind the peas as usual. Now, take a non- stick pan (wok) and heat 2 tsp of oil. Shift in the asafoetida (hing) , saunf powder/paste, chilly paste and ginger paste. Stir for a minute and add the peas paste and 1 tsp of salt. Stir continuously on a low flame for 10 minutes. Stop stirring when the mixture resembles a dough. Peel the potatoes. Put them (whole - do not cut) in the pressure cooker. Pour in water so that potatoes are just covered. Close lid tightly. Put on full flame. When there is full pressure (whistles) lower the flame and keep for 4-5 minutes or more according to the size of potatoes. Let the pressure open up automatically (not by artificial cooling) . Check for doneness by inserting a skewer in 1-2 potatoes. If cooked fully, shift the potatoes immediately on a colander to drain out water. After 1 minute shift the potatoes on a large flat tray or dish. Immediately mash the potatoes with a ladle. Put the mashed potatoes under a fan to cool. When it is cool enough to handle, sprinkle 2 tsp of salt and 1 tbsp of flour. Now mash the potatoes into a smooth paste ( dough like) using tour hand. While you were boiling potatoes - make small balls from the peas paste mixture, resembling the size of peas. Now take a handful of the potato paste and make a ball (half the size of a tennis ball) . Put the ball on your left hand and using a finger of your right hand press in middle of the ball. A small hole appears. We must increase the size of this hole by patting at the sides with our right hand fingers. The gap must be large enough to fit in the peas ball. Put the peas ball in the gap of the of the potato ball. Pat and roll the potato ball to cover the peas ball properly. Cover properly so that the peas ball does not get out by any chance. They should shaped like leaves such that the middle is thicker but flatter and the sides are tapering. Press very lightly to flatten a little. Make as many possible with the peas balls and potato paste. Once shaped keep them covered. When all are complete, heat oil in a deep vessel, on high flame. When ol smokes, carefully shift some of the pakoras in the oil (shift in as many the oil can comfortably hold) . Fry to brown colour and take them out of the oil using a slotted spoon. Put them on a plate covered with tissue paper. Fry all in this way, in batches. Serve hot with tomato sauce.
Posted by Keya
