This is a popular street food from India but can be as refined or as rustic you want it to be. Typically paired with a chick peas curry or even a white lentil / peas curry . Word of warning though if the chickpeas are not cooked enough they cause gas.
A lot of it. So thats one reason to pressure cook the chickpeas and use spices like ajwain/carom ajowan.
Anyway moving on to the potato cakes which are the star of the show today.
- Potatoes 1kg..cook whole with skin on the day before.
- Turmeric 2g/.5t
- Chilli powder 5g /1t
- Cardamom powder-pinch
- Nutmeg powder-pinch
- Salt-15-20g
- Ginger and garlic paste
- Breadcrumbs -25g
- Chickpeas flour-roasted in the microwave with clarified butter/ghee -50g equal qty of both 25+25.
- Rice flour to coat so they dont break
- Oil
- Ghee to cook
- Filling -i used chopped almonds and peeled and chopped broccoli stems. -1stem peeled and chopped with chopped almond and flavoured with some dry mint
- Cook the potatoes a day before and keep in the fridge. They are healthier that way. Peel and grate or mash . Add all other ingredients and form a mix.shape into approximately 10balls. Make a hole in the middle and fill .coat with rice flour and then shallow fry on a a heavy based griddle with a mix of oil and ghee( clarified butter).♣