Potato and Green Peas stuffed balls

Potato and green peas balls

  • Servings: 10 balls
  • Difficulty: Easy
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Ingredients

  1. All-purpose flour- 2 cups
  2. Butter- ½ cup
  3. Potato- 2, mashed
  4. Cooked green peas- 1 cup
  5. Coriander powder- 2 tsp
  6. Red Chilli powder- 2 tsp
  7. Turmeric powder- ½ tsp
  8. Amchur powder- 1 tsp
  9. Cumin seeds- 1 tsp
  10. Carom seeds- 1 tsp
  11. Salt- as per taste

Directions

Step One

Heat a pan on medium heat, add 2 tsp of butter. Once the butter melts, add the cumin seeds and carom seeds. Let the seeds splutter, then add the coriander powder, chilli powder and turmeric powder. Saute the spices.

Step Two

Now, add the mashed potatoes and green peas. Season with some salt. Add the amchur powder. Mix well and set the mixture aside for cooling.

Step Three

In a separate bowl, take the flour, salt (as per taste) and butter. Mix it well till you get a breadcrumbs like texture. Add water and knead the dough. Set aside.

Step Four

Make small balls of the dough. Flatten it with your fingertips into medium sized discs. Place the stuffing in the center and bring the edge together to form the balls. Pinch off the excess dough. Now, slightly flatten these balls and set aside.

Step Five

In a separate pan, heat oil. Once the oil is hot, deep fry the balls and allow them to puff up. Remove the fried balls and place on a tissue paper upon browning.

Serve with tamarind chutney.

Alternatively, you can convert it into a chaat, by topping each balls with tamarind chutney, curd, chopped onions, coriander leaves and some chaat masala. Enjoy!

 

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Sweet Corn Potato Kababs!

Corn and Potato Kabab

  • Servings: 12 Kababs
  • Difficulty: Easy
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Ingredients

  1. Sweet Corn Kernels- 1 cup
  2. Potatoes- 2
  3. Finely chopped onion- ½ cup
  4. Finely chopped capsicum- ½ cup
  5. Finely chopped green chilli- 2
  6. Finely chopped coriander leaves- 2 tbsp
  7. Ginger paste- 1 tbsp
  8. Red chili powder- 1 tbsp
  9. Turmeric powder- ¼ tsp
  10. Pepper powder- ¼ tsp
  11. Garam masala powder- ½ tsp
  12. Chaat masala- 2 tsp
  13. Bread crumbs- ¼ cup
  14. Chickpea flour- 1 tbsp
  15. Corn flour- 2 tbsp
  16. Lemon juice- 1 tbsp
  17. Salt to taste
  18. Oil

Directions

Step One

In a vessel, take the sweet corn and boil it for about 15 mins. Season with salt. Once cooked, keep it aside to cool. After the corn kernels have cooled, keep aside 2 tbsp of kernels and roughly mash the remaining kernels.

Step Two

Simultaneously, boil the potatoes in a pressure cooker, for upto three whistles or until cooked. Peel the skin, mash the potatoes and keep aside.

Step Three

Now in a mixing bowl, mix the mashed corn, potatoes, onions, capsicum, coriander leaves and ginger paste. Squeeze half a lemon. Add chilli powder, turmeric powder, pepper powder, garam masala and chaat masala. Add bread crumbs, chickpeas flour and corn flour. Season with salt. Combine well and check the consistency.

Tip: If the mixture is very runny, add more corn flour to make it tight.

Step Four

Make small cylinders of the well combined mixture and flatten it lightly on greased palms.

Step Five

Deep fry the kababs on medium heat in hot oil.

Serve with some green chutney and onion slices.