GREEN PEAS CUTLETS...

KORAI SHUTIR PEETHA  (Green Peas Cutlets)                                      (Makes 10 -12)

Ingredients

Boiled Potato (Medium size) – 5

Shelled Green Peas – 2 cups

Ginger paste – 1 tsp

Fennel seed (saunf) Powder – 2 ½ tsp

Flour – 4 to 5 tblsp

Vegetable Oil – 1 tblsp and for deep frying  

Salt – to taste

Sugar – 1 tsp

Fresh Bread Crumbs – optional

Method

1. Peel and mash the boiled potatoes while still warm. Keep aside.
2. Grind the peas coarsely – avoid adding water.
3. Heat a thick bottom / non-stick frying pan slightly. Add a tblsp of oil.
4. Pour the pea paste into the pan. Maintain a low heat while stirring continuously so that the paste does not stick to the pan. It could take about 10mins.
5. Once the moisture has evaporated and the paste has turned a darker shade of green, add salt to taste.
6. Add the ginger paste and fennel seed powder. You could add a tsp of sugar at this stage (optional).
7. Combine the ingredients well. Take off the heat and set aside to cool.
8. Season the mashed potato with salt. Divide it into 10 – 12 compact balls (press with fingers while forming balls).
9. Take a ball, mould it into small bowl. Fill this with a heaped tsp of the pea paste. Now carefully seal the paste into the potato case.

10.       Applying pressure shape it into a flattened cake.

11.       Roll it in dry flour and set aside. Repeat for the remaining balls.

12.       Deep fry the cakes / peetha in moderately hot oil till golden in colour.

13.       Serve with a sweet tamarind chutney.

© Rinki’s Kitchen 2012