Today’s recipe is that of savoury patties, a regular tea-time snack made by my mother at home.
Time taken: 45 mins – 1 hour
- Flour – 1 ½ cups
- Potato – 2 tbsp, chopped
- Carrot – 2 tbsp, chopped
- Beans – 1 or 2, chopped
- Green peas – 2 tbsp
- Cabbage – 2 tbsp, shredded
- Leeks – ½, chopped
- Onion – ½ , chopped
- Ginger – ½ “ piece, chopped
- Garlic – 2 or 3 cloves, chopped
- Celery – 1 sprig
- Curry leaves – 1 sprig
- Fennel seeds – 1 tsp
- Curry powder – 2 tsp
- Salt, to taste
- Low fat oil, as required
- Mix 1 tbsp oil with the flour and salt and stir in ¼ cup of hot water, kneading into a dough. Divide into 14 balls. Brush with some oil.
- Boil the potato and mash it up. Add salt to the mashed potato.
- Boil the carrot, cabbage, beans and the green peas. Mash them up and add a little salt.
- Heat 1 tbsp oil in a pan and fry the onion, ginger and garlic for a couple of mins. Add the fennel seeds and curry leaves and stir.
- Add the mashed and chopped vegetables, except the potato, and the chopped leeks and celery to the pan. Add 2 tsp curry powder and stir fry for a few mins.
- Add the mashed and boiled potato to the pan. Mix well and continue frying for a few mins. Remove pan from stove and divide filling into 14 portions.
- Roll out each of the 14 balls of dough into circular shapes. Spoon the filling into the center of the circular dough. Fold the dough over the filling in a half-moon shape, by hand or using a patty mold.
- Heat the oil for deep-frying. Fry the patties, a few at a time, until they are golden brown all over.
- Transfer fried patties to a tray lined with grease absorbing paper.
- Serve hot.
Recipe source: Raji Thillainathan.