Thursday, Dec 20 2007

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Piajo

Ingredients

For the Patties:
2 cups Bengal gram dal (wash & soak for 3 hours)
4 green chillies chopped finely
2 onions chopped finely
Salt to taste
Oil for deep frying

For Piajo Soup:
3 potatoes boiled, peeled and mashed coarsely
4 cups thin coconut milk
1 tsp. plain flour dry roasted lightly
1/2 tsp. red chilli powder
1" stick cinnamon
2 cloves
1 bayleaf
4-5 peppercorns
1 tbsp. butter
Salt to taste

Grind to paste

1/2 raw mango, peeled and grated
4-5 dried red chillies or 1 tsp. red chilli powder
1 tsp. garlic grated
tamarind chutney (refer chutneys)

Dry grind after roasting lightly

1 bayleaf
1 red chilli
1 tsp.coriander seeds
1 clove
1/2" piece cinnamon

To serve:
Potato wafers

Method for Patties:

1. Drain dal, grind adding minimal water.
2. Add onion, chillies, salt, 1 tbsp. hot oil.
3. Heat oil in frying pan.
4. Mix, shape into small flattened patties.
5. Let into hot oil, gently, frying on medium heat.
6. Flip, fry other side, till evenly crisp and golden.
7. Drain, keep aside, repeat for all batter.

For Piajo Soup:

1. Tie whole spices in a muslin cloth to form a pouch.
2. Add to coconut milk in a large pan.
3. Add roasted ground spices,salt,butter, chilli powder, flour dissolved in 2 tbsp water.
4. Add 1 cup water to mashed potatoes, and mash further.
5. Boil till soup is thickened.

Ground Paste:

1. Dissolve paste in 1/2 cup water and salt if required, keep aside.

To Serve:

1. Serve patties accompanied with tamarind chutney, garlic paste, potato soup.

Making time: 1 hour
Makes:            4 servings
Shelflife:        4-5 hours

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