Mattar (Green Peas) Pattice

Serves: 5 (3 pattice each)	Time: 45mins approx.
Ingredients
4 big potatoes. (Boiled and peeled) 4 slices White bread. 4 Green chilies. (Finely chopped) 2 tbsp Coriander leaves. (Finely chopped) 3 tbsp Oil/Ghee. (For shallow frying) Salt. (As per taste)	1 cup Green Peas. 2 cloves Garlic. 1 inc Ginger. 1 tsp Red Chili powder. 1 tsp Garam Masala powder. 2 tsp Butter. (Optional)

Procedure
1. Boil the green peas for about 15mins until they are cooked properly. (on a high flame)
2. Take the boiled potatoes and mash them until they form paste. (DON’T ADD WATER)
3. Soak all the bread slices in water and then squeeze them to remove all the excess water.
4. Mix the squeezed bread with the mashed potatoes. Mix it thoroughly.
5. Grind chopped garlic, ginger, coriander and green chilies into a paste.
6. Add the paste to the mashed mixture. Mix it thoroughly.
7. Add the cooked green peas to the mashed potatoes and mix it thoroughly. (Try not to mash the peas)
8. Add salt and mix it thoroughly.
9. Add melted butter and mix it thoroughly. (Optional)
10. Take a medium chunk of that mixture and roll it into small balls and then flattened them to given them a shape of a cutlet/tikki/pattice. (Apply some oil/ghee to your palms for smooth rolling else the batter might stick to your palms while rolling)
11. Heat 1 tbsp oil/ghee on the frying pan. (On a medium flame) Note: Add more oil when required.
12. Add 2 – 3 pattice and fry them till a crisp golden crust is formed on both the sides of the pattice.
13. Remove them on a Kitchen paper or a tissue paper.
14. Serve hot with chutney or sauce accompanied with some hot beverage like Tea(chai) or Coffee.

Pithla

Serves: 4	Time: 20mins approx.
Ingredients
4-5 tbsp Besan Gram flour (Besan). 600ml Water. 1 tsp Mustard Seeds. 1 tsp Cumin Seeds. 4 Green Chillies. (Finely chopped)	3 cloves Garlic. (Finely chopped) 1 inch Ginger. (Finely chopped) 1 tbsp Coriander leaves. (Finely chopped) 2 tbsp Oil. Salt. (As per taste)

Procedure
1. Mix besan and water thoroughly to make a lump free mixture.
2. Grind chillies, ginger and garlic to make a paste.
3. Heat oil in a kadhai. (On a medium flame)
4. Add mustard seeds and cumin seeds. Wait for the musturd seeds to sputter.
5. Then add the ginger-garlic-chili paste and fry for a min.
5. Now add the besan mixture and stir well.
6. Add salt as required. Add some water to get the desired consistency.
7. Keep stirring at regular intervals to avoid formation of lumps.
9. Cook for 10-15 mins. (On medium flame)
10. Garnish with corriander and serve hot with chapati, roti or rice.

Bread Pakoda

Serves: 5 (2 pakoda’s each)	Time: 45mins approx.
Ingredients
5 Potatoes. (Boiled & Peeled) 2 cups Gram flour. (Besan) 20 Bread slices. 5 Green chilies. (Finely chopped)	1/2 cup Coriander leaves. (Finely chopped) 1 tsp Red chili powder. 3 cups Oil. (For frying) Salt. (As per taste)

Procedure
1. Take the boiled and peeled potatoes and mash them until they form a paste. (DON’T ADD WATER)
2. Add green chillies, salt and chopped coriander leaves into it. Mix it thoroughly and roll the mixture into 10 small sized balls.
3. Now, in another bowl add gram flour, red chili powder and salt.
4. Add water gradually and keep mixing it thoroughly until a smooth batter is formed, not too watery and not too thick.
5. Now, remove the bread’s crust and then cut the bread slice diagonally giving two triangular shapes.
6. Stuff 1 ball of mixture between the two parts of each bread slice. Similarly do it for remaining 9 balls.
7. Heat oil in the kadhai for frying. (On a medium flame)
8. Dip each stuffed bread in the batter and deep fry in the oil until golden brown.
9. Remove them on a Kitchen paper or a tissue paper in order to soak excess oil.
10. Serve hot with chutney or sauce accompanied with some hot beverage like Tea(chai) or Coffee.