METHOD

Peel the potatoes, slice ½ inch thick wash well and boil in more water as for pasta.

Drain when cooked and once drained return them back to the pan and dry them out using a flat wooden spatula until all the moisture has dried.

Press through a ricer or a potato masher, season and add the crushed cumin seeds.

Cool

Boil the eggs in boiling water for six minutes then allow to rest in the hot water for two minutes, drain and cool down rapidly by adding either chilled water or some ice to the cold water to chill rapidly

Peel and chop to about ¼’ inch pieces or smaller.

FRYING

In the pan you decide to fry them in you will need a ½” of oil

A tray with kitchen towel to drain on and either a spiced ketchup or a mayonnaise based sauce

METHOD

Mix the mashed potato well until smooth

Divide into equal sized balls

Mix some green chutney in the boiled eggs until you are happy with the taste and flavour. Divide into the same number of portions as the potato balls

If the egg mixture seems like its too much for each ball make that into a sandwich spread and enjoy

(Extra green chutney can be saved and used for many things including coating fish and steaming it wrapped in banana leaf or rolled in aluminium foil and steamed. Makes a great sandwich with generous slathering of butter and cheese.)

Flatten each ball of potato and fill with the egg and chutney mix

Gently fold over the potato until the egg is totally covered.

Flatten gently to form a thick cake

Then follow a simple flour egg and crumb process where instead of bread- crumbs you are using semolina. Dust off excess semolina & Fry in hot oil.

Serve as suggested

Remember that if you over fry them they do tend to split, but that is not a problem its just the heat build up inside trying to get out and the eggs expanding.

Tamota Ni Gravy

• Peel and chop the onions and set aside. Peel and chop the tomatoes unless using the ready made cans.
• Keep the ginger garlic paste, the red chillies ready.
• Heat the oil in a casserole and add the cinnamon sticks. Sauté until deep brown in colour and swollen but not burnt.
• Add the red chillies and after fifteen or twenty seconds add the chopped onions and sauté until they are pale but not browned. This should take roughly three to four minutes on a medium to high heat.
• Add the ginger garlic paste and sauté for a further minute or so and add the tomatoes.
• When cooked add the jaggery or raw cane sugar (can use demerara too) and the tamarind pulp, cook for a few minutes more, check seasoning and turn off.
• Serve with most fried products or simple with fried eggs too.