Alu Beet (India)

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Alu Beet (India)

 

2 1/2 cups potatoes

1 1/4 cups beetroot

1 1/4 cups green peas

1 cup semolina (rawa)

2 tsps. lemon juice

2 tsps. cumin powder

2 tsps. coriander powder

2 tsps. garam masala powder

1 tsp. sugar

1 tsp. ginger paste

8 to 9 green chillies, chopped

2 to 3 slices of bread

juice of 1 lemon

a pinch of asafoetida

salt to taste

ghee for deep frying.

 

For the Batter:

1 cup flour

1 tsp. chilli powder

salt to taste

 

Soak the bread slices in a little water and squeeze out the water. Mix coriander

powder, cumin powder and chilli in a little water and set aside. Peel and mash

the potatoes. Add salt, pinch of asafoetida, juice of lemon and the bread slices

to the mashed potatoes and mix well.

To prepare the filling: Steam the beetroots and green peas till done. Chop the

beets into small pieces. Heat three-tsp ghee in a pan and add the cumin powder,

coriander powder, chilli powder and ginger paste to it. Fry for a while. Add the

beetroot pieces and green peas and stir till done. Add remaining ingredients and

cook till done and totally dry.

Mix all the ingredients and add a little water to make a thin batter. Divide the

mashed potato mixture into small balls. Fill in the center with a little

prepared filling and make into the desired shape. Dip these into the prepared

flour batter. Roll them in semolina and deep fry till done. Offer hot.