Baked Stuffed Aloo Patties
For the Potato covering
2 large Potatoes, boiled and mashed
6 Bread Slices soaked in water and squeezed
1/2 tsp Chaat Masala
1/4 Dry Mango powder
Salt to taste
Mix the potato, bread, salt, dry mango powder and chaat masala well till a semi hard dough forms. Keep aside.
For the Stuffing
1/2 cup Chana Dal/Split Bengal Gram/Split Chickpeas wash and soaked for 30 minutes
1 Green Chilli chopped
1/2 finely chopped Onion (Optional)
1/2 tsp Turmeric powder
1/2 tsp Garam Masala powder
1/4 Chilli powder
1 tsp Cumin seeds
Salt to taste
1/2 tsp Oil
Take a pressure cooker. Add oil. Add Cumin seeds. Let it crackle. Add and sauté onion till translucent. Add the dal, add salt, garam masala powder, turmeric powder, green chilli and chilli powder. Add one cup water,and pressure cook the dal. Put off the gas, let the pressure subside and then open the lid. If there is excess water in the dal, dry the water up completely. The dal should not become pulpy...
For the Pattise
2 tbsp Oil
Rub on your palm. Take a heart shape cookie cutter. Grease the cookie cutter. Place the cookie cutter on a plate. Take a little portion of the mashed potato and fill 1/4 portion of the cookie cutter. Press the mashed potato properly. Take little of the dry dal stuffing and spread it on the mashed potato in the cookie cutter. Take some more mashed potato, add it on the stuffing and fill up the cookie cutter. Press the patties well. Slowly lift up the cookie cutter and push the patties on the plate to get a heat shape patties. Press and flatten the patties. To make rest of the patties repeat the process. Take and grease a baking tray. Place the patties on a baking tray. Brush the patties with oil. Bake the patties in a pre heated oven at 200 degrees celsius for 15 minutes. Turn the patties and bake for another 15 minutes till golden brown in colour.
Serve hot with Mint and coriander green chutney, sweet tamarind chutney, chopped onions and Choley / Ragda.