Adrak Matter ke kebab (Ginger & Peas Patties)

Ingredients:

Green peas - 20 oz. (500 grams)
Ginger - 0.6 oz. (15 grams)
Salt - to taste
Cumin powder (roasted) - 0.4 oz. (10 grams)
Butter - 4 oz. (100 grams)
Asafoetida - a pinch
Potatoes (boiled) - 4.08 oz. (120 grams)
Green chillies - 5

Preparation:

1. Shell the peas and boil them until soft. Strain liquid and keep aside. Mash peas.
2. Peel ginger, slice and along with the green chillies, pass through the mincer.
3. Grate the boiled potatoes and keep aside.
4. Now heat the butter in a wok, add the asaftoedia to it and as it starts smoking, add the
mashed peas and boiled, grated potatoes, as well as the the roasted cumin powder and salt.
5. Brown the mixture till the moisture dries. Now add the green coriander to it.
6. Cool the mixture and shape into small round patties.
7. Griddle the patties over a hot plate or deep fry.
8. Serve with mint sauce.

Sponsored by Easy Tours of India.