Purple Potato and Pea Patties

Patties stuffed with deliciously sweet, green seasonal peas, Nostalgic! My grand mother, Nani as we call her used to make these during winter (when fresh peas and available) and invite us over for a Pea Patties Party. She was sooooo good at this one. :) So, while my mom was here for summer, she made these delicious patties stuffed with peas and we remembered my Nani who is back in Mumbai, India. Now that I learned this recipe and saw her making it, it is my turn to share it with you. So with a slight Shital's Kitchen twist of using purple potatoes instead of regular ones, these were super hit in my family!

Love these pictures :) Doesn't it look like purple peas in a pod? :) :)

Here is what a purple potato looks like!

Bright purple from inside...and this is not yam, it is a potato!

Pressure cook/boil 6 large potatoes.

Peel and mash them well.

Okay! maybe I pressure cooked them more (3 whistles) it just needed 1.  But that's okay...they have to be mashed! :)

Add salt and lime juice to mashed potatoes.

Lovely look at the chemical reaction. Acid retains the purple color.

Arrowroot, a binder. You could also use cornflour.

Add almost a cup of arrowroot and mix it well with mashed potatoes.

For the pea filling:

2 cups of fresh or frozen green peas.

Microwave peas for 3-4 minutes. You want them to get soft.

Smash them coarsely. Just allowing peas to open up and not getting mushy.

Add a cup of fresh grated coconut. I use frozen fresh coconut thawed completely.

Add salt, cumin seeds. chilli powder, chopped green chillies, lime juice and chopped cilantro.

Mix the mixture well for flavors to blend. If your pea mixture is soggy, add some flattened rice or poha. It will absorb the moisture.

Pea filling, mashed potato and some arrowroot or cornflour to make patties.

Before you start dip your fingers and palm in arrowroot to prevent mashed potato sticking on you.

Take a spoon full of potato mixture.

Press between your fingers to form a thin pancake 3-4 inches in diameter.

Put a spoonful of pea filling in the center.

Bring the edges closer and merge the mashed potato edge.

Round your palms and press the patties to form a nice ball. Use arrowroot to avoid sticking.

Here it is...ready and waiting to be fried :)

Heat enough oil in a deep fryer. Drop 1 patty initially to avoid overcrowding the oil temperature dropping.

Fry 2-3 at a time depending on the size of the fryer.

If using regular potatoes, fry till it turns golden brown. I wanted to keep this beautiful purple color!

Immediately opened this one to show you how pretty it was!

Serve with cilantro chutney dip or a dip of your choice!

I am sure my Nani would be proud of me! :)