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 inch stick - cinnamon.
• 2 - cloves.
• 1 - bay leaf.
• 4-5 - peppercorns.
• 1 tbsp - butter.
• salt to taste| Ground paste:
• 1/2 - raw mango, peeled and grated.
• 4-5 - dried red chillies or 1 tsp - red chilli powder.
• 1 tsp - garlic grated| Dry grind after roasting lightly:
• 1 - bay leaf.
• 1 - red chilli.
• 1 tsp - coriander seeds.
• 1 - clove.
• 1/2 inch piece - cinnamon.
• To serve: potato wafers.
• tamarind chutney.

How to Make Piajo

• Drain dal, grind adding minimal water. Add onion, chillies, salt, 1 tbsp. hot oil. Heat oil in frying pan.
• Mix, shape into small flattened patties.
• Add into hot oil, gently, frying on medium heat.
• Flip and fry other side, till evenly crisp and golden.
• Drain, keep aside, repeat for all batter.
• For piajo soup:
• Tie spices in a muslin cloth to form a pouch.
• Add to coconut milk in a large pan.
• Add roasted ground spices, salt, butter, chilli powder, flour dissolved in 2 tbsp water.
• Add 1 cup water to mashed potatoes, and mash further.
• Boil till soup is thickened.
• For ground paste:
• Dissolve paste in 1/2 cup water and salt if required, keep aside.
• To serve:
• Serve patties accompanied with tamarind chutney, garlic paste, potato soup and wafers.