I always feel that nothing beats Indian street food. Stall holders set up shop and make one dish and only one dish and they do it until they are so good that you couldn’t bear to eat it anywhere else. Delhi street food is a typical example and the locals’ love of good food ensures that they will travel to and queue patiently, once again, to sample their favourite dishes. These potato cakes are a typical example. And when peas are in season, Indian housewives will set their children the task of podding a basket of fresh green peas. Many are eaten along way; tender, fresh and sweet. You can serve these with one of the following chutneys, green and tamarind, but for the best taste sensation, make the effort and make both. Makes a wonderful starter for six.
Makes 6
450g potatoes, boiled and peeled
3 tbs. vegetable oil
Salt to taste
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filling
2 tsp. vegetable oil
80g frozen green peas
a couple of good pinches each of coriander, red chilli and cumin powders
½ tsp. dried mango powder
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salt to taste
2 tbs. chopped fresh coriander
6 tbs. plain yoghurt, seasoned
Handful each of finely chopped red onion and tomatoes
Mash the potatoes, knead lightly for a minute or two until it comes together and divide into 6 parts.
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Heat the oil in a small non-stick saucepan. Add the peas, spices and salt, give the pot a stir and add a splash of water and cook until the peas are done, about 5 minutes. Add the coriander and mash a little.
Make the potatoes into balls and make a deep and wide depression for the filling. Place 1 rounded teaspoon of filling in each and pinch the potato over the top and reshape into a balls. Pat to flatten.
Heat half the oil in a non-stick frying pan. Cook the cakes over a moderate flame until golden and crisp on both sides.
Serve each on a thin pool of tamarind chutney, top with a spoonful green chutney and then a dollop of the yoghurt and sprinkle over the onions and tomatoes.