Indian Potato Cookies
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 25 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g potato (s), floury, cut into pieces
- 150 g peas, fresh or frozen
- 4 tablespoon oil or ghee, possibly more for frying
- 2 small chilli pepper (s), green, finely chopped
- 1 small onion (s), red, finely chopped
- 2 cm ginger, grated
- 1 teaspoon turmeric, ground
- 1 teaspoon ground cumin
- 1 teaspoon coriander, ground
- 0.5 teaspoon ½ spice mix, (Garam Masala)
- 2 tablespoon chickpeas, ground
- 1 tablespoon lemon juice
- a bit salt
Print Recipe
Pin Recipe Instructions
- Cook the peeled and quartered potatoes until they can be easily mashed. Drain the potatoes and let them steam out, then mash them with a potato masher, but they should still be hot.
- Blanch the peas in boiling salted water for 5 minutes, then rinse in ice water and drain well. Mix the potatoes with the peas in a large bowl.
- Heat 1 tablespoon of oil or ghee in a small pan and fry the onions, chilli, ginger and spices for 1 minute until they are fragrant. Add this mixture with the chickpea flour to the potatoes and fold in. Mix in the lemon juice and a little salt.
- Use your hands to form a golf ball-sized kofta from the potato mixture, then flatten it a little.
- Heat the remaining oil in a coated pan if possible and fry the potato kofta until golden brown on both sides. The cookies can be eaten warm or cold.
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