|White bread slices||4|
|Green peas||1⁄4 Cup (4 tbs)|
|Cilantro sprig||5 (coriander)|
|Cumin seeds||1⁄2 Teaspoon (jeera)|
|Dhaniya powder||1⁄2 Teaspoon (coriander)|
|Garam masala powder||1⁄2 Teaspoon|
|Lime juice||2 Tablespoon|
|Turmeric powder||2 Pinch|
|Chilly powder||To Taste|
Boil Potatoes and mash them while still hot. Add turmeric powder, dhaniya powder, garam masala powder, juice of lime, salt and chilly powder. Mix well. Keep this mixture aside.
Heat 3 tbs oil in a skillet. Add cumin seeds. Add the potato mixture and then add cilantro. Also add boiled green peas. Keep stirring. Cook for a few minutes/until potato mixture turns brownish. Remove from stove. Let cool and then make some balls (the size of ping pong balls) of this mixture.
Take a bread slice. Dampen it in water. Squeeze out the water immediately. Place the bread slice in left palm, squeeze out the water by pressing your right palm on top of the left palm. Do not fold the slice or over handle it as it will crumble. Be very careful while doing this, making sure you have squeezed out enough water without crumbling the bread slice. Place a potato ball in the center and cover it from all sides with the damp bread slice. Roll it between your palms so that it becomes a bread ball. Repeat procedure with other balls.
Arrange these balls in a baking dish and bake them for 20 minutes (or a little more if needed) at 400 C.
Serve with tomato ketchup.