Toovar Dana Pattice

Ingredients

• 1 cup fresh pigeon peas (taza toovar dana), boiled    
• 1 tablespoon oil + for deep-frying
• 1 teaspoon finely chopped ginger
• 2 green chillies, finely chopped
• ¼ teaspoon turmeric powder
• ½ teaspoon garam masala powder
• Salt to taste
• 3 medium potatoes, boiled, peeled and mashed
• 1 teaspoon ginger-green chilli paste
• ½ cup breadcrumbs
• Cornflour for dusting
• Tomato ketchup to serve

Method

1. Put the boiled fresh pigeon peas in a chopped and chop it coarsely.
2. Heat oil in a non-stick pan, add ginger and green chillies, mix and sauté for 30 seconds.
3. Add chopped fresh pigeon peas and sauté for 1 minute. Add turmeric powder, garam masala powder and salt, mix well and saute for 1-2 minutes. Transfer this mixture into a bowl and allow to cool down completely.   
4. To make the covering, take boiled potato in a large bowl, add ginger-green chilli paste, salt and bread crumbs and mix well.  
5. To make each pattice, take a portion of the potato mixture and shape it into a ball. Make a cavity in the centre and generously stuff it with a portion of the fresh pigeon peas mixture. Bring the sides to the centre and shape it into a ball. This is a pattice. Make more pattice with the remaining mixtures.  
6. Heat sufficient oil in a kadai.   
7. Spread cornflour in a large bowl. Roll each pattice with it and dust off the excess flour.
8. Gently slide the pattice, a few at a time, into the hot oil and deep-fry till golden brown and crisp.  Drain on absorbent paper.  
9. Arrange the pattice on a serving plate and serve hot with tomato ketchup.