POTATO CAKES (ALOO TIKKI)

Preparation Method :

• Add the cornflour to the grated potatoes and mix well. Refrigerate for about 10-15 minutes or until firm enough to handle.
• Heat the oil in a small frying pan and add the peas and all the spices and herbs. Toss for about a minute in the pan and remove from heat. Mash a little.
• Divide the potato mixture into 6 equal portions.
• Grease the palms with a little oil and roll each portion into a ball. Flatten into ½ inch thick disc. Repeat with the remaining portions.
• Divide the stuffing into 3 portions and place one portion in the middle of 3 cakes. Sandwich with the other 3 cakes and press the edges together to enclose the filling. Flatten and shape again.
• Heat the tablespoon of oil until hot in a small non-stick frying pan. Add the cakes and cook on one side for a minute or two, then turn and brown the other side.
• Simmer to low flame and cook, turning often, until well browned and crisp. Serve hot with chutney.