Pea Cutlets

INGREDIENTS

1 kg potatoes, peeled and cut into quarters
3 cups frozen peas
2 tbsp oil
1 tsp Supreme Cumin Seeds
1 tsp Supreme Coriander powder
1 tsp Supreme Cumin Powder
1 tsp Supreme Ginger Garlic Paste
2 tsp Supreme Chilli Powder
½ tsp Supreme Turmeric powder
1 tsp Supreme Black Salt Powder
1 tsp Supreme Amchoor Powder
Salt to taste
1 cup Supreme Coarse Semolina
Enough oil to shallow fry

METHOD

Boil the potatoes in a large pot of water until tender and cooked through. Drain, season and mash until smooth then set aside. Boil the peas in a pot of water until tender. Drain and set aside. Heat oil in a frying pan over medium heat. Add cumin seeds and fry until toasted, then add ginger garlic paste. Cook for 1-2 minutes then add all the spices and salt to taste. Stir and cook for a minute then add boiled peas. Stir well, then use a potato masher and mash well then set aside to cool. Once both mash and peas are cool enough to handle, then take ⅓ cup of mash into your hand. Flatten the mash (use water, if needed to prevent it from sticking) then add ¼ cup of peas mix in the middle. Fold the edges of the mash in to form a ball then gently flatten to form cutlets. Repeat with remaining mash and peas mixture. Heat enough oil to shallow fry over medium-high heat. Coat each cutlet in coarse semolina and fry until golden and crisp. Drain on kitchen paper and serve.