Stuffed Patties ( Non- Fried Snacks )
by Tarla Dalal
Added to 33 cookbooks
This recipe has been viewed 25845 times
Stuffed patties, the versatile potato makes lovely snacks. One amongst them is a popular patty that can be served in different styles with chutneys, with curds or with ragda. Here is a stuffed version using a green peas stuffing. Additionally, you can use your creativity to make different stuffing mixtures such as mixed vegetables stuffing, dry fruits mixture, masala paneer etc. Cornflour acts as a binding agent in the patties mixture and helps hold the shape and the stuffing. You can also use breadcrumbs instead of cornflour. Usually, these patties are fried in ghee but i have used very little oil to cook these.
- Combine all the ingredients together and mix well.
- Divide into 6 equal portions and shape each portion into a 50 mm. (2") diameter circle. Keep aside.
- Heat the oil in a kadhai and add the cumin seeds.
- When the seeds crackle, add the green peas, ginger-green chilli paste, lemon juice, sugar, coriander and salt and sauté on a medium flame for a few minutes, while stirring continuously.
- Divide the stuffing into 6 equal portions and keep aside.
- Place one portion of the stuffing in the centre of each circle.
- Bring the sides together in the centre so as to seal the stuffing inside the potato circle.
- Roll the patty between the palms of your hands in such a way that there are no cracks on the surface. Press firmly on top to make flat patty
- Cook on a non-stick tava (griddle) using little oil till both sides turn golden brown in colour.
- Repeat with the remaining ingredients to make 5 more patties. Serve hot.
Nutrient values per pattie
|Vitamin A||113.6 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.6 mg|
|Vitamin C||9.1 mg|
|Folic Acid||12.3 mcg|
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