Served as snacks or starter, suitable for vegetarians

Indian

For Coating:Potatoes - 7, peeled, boiled and mashed

Turmeric powder - 0.5 teaspoon

Green chillies - 3, ground

Punjabi garam masala - 0.5 teaspoon

Bread crumbs - 0.5 cup

Salt - to taste

For Filling:Chick peas - 1 cup, cooked and drained

Ginger - 1 teaspoon, grated

Garlic - 1 teaspoon, grated

Green chillies - 3, chopped

Cumin powder - 0.5 teaspoon

Coriander powder - 1 teaspoon

Oil - for shallow frying

Salt - to taste

For coating, mix all ingredients together thouroughly. Keep aside. For filling, mash cooked dal coarsely. Mix in all other ingredients. Take a tablespoon of potato mixture, and spread on palm. Place a teaspoon of pulses mixture in centre. Roll so as to keep pulses mixture inside and potato out. Press gently to give a shape of rounded flattish patties. Shallow fry on a griddle in drizzling oil to crispen the outer coating. Serve hot with your choice of dip, chutney or ketchup.

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