Grate the boiled potatoes in a deep plate, mix in the powdered bread, ginger-chili paste, salt
Blend well with hands to form a smooth dough -like texture, keep aside covered
Heat oil in a deep pan, add jeera and hing, and grated ginger
Take away from the flame and add the chopped green chili, dhania-jeera powder and haldi powder, return to low flame
Add the boiled and slightly mashed green peas, stir, add the chopped coriander leaves, raisins, crushed peanuts, garam masala powder, salt, sugar and lemon to taste
Mix well, taste and adjust seasoning
Make equal portions of the potato mixture and green pes filling
Dampen hands take a portion of potato mixture.
Flatten to get a cup like shape and fill it with one portion of the green peas filling mixture, seal the edges, flatten and shape into patties.
Shallow fry in a non-stick pan till golden brown in colour on both the sides.
Serve hot with chutney and sauce of your choice
May be served with whipped curds and chutneys like a tikkie chaat
Sweet-Sour Tomato Chutney
Wash, peel and chop the tomatoes finely
Mix in the chopped dates, raisins and Aam papad bits
Heat Oil in a deep pan, add the Bay leaf, **Panch-phodon and dry red chilis
Immediately add the tomato mixture, stir
Add a few pinches of salt, grated ginger and three fourth cup water
Cook till tomatoes turn soft and pulpy
Add the sugar and cook on a low flame for a few minutes
Add the jaggery, stir, cook till jaggery melts
When the tomato chutney has reached a slurry like texture, put off the flame and add lemon juice
Mix well, taste and adjust the seasonings, you can increase the lemon as per your taste
Do not overcook the chutney, or the sugar starts to crystalize
Serve as accompaniment
*Mustard seeds,Fennel,Fenugreek seeds, Cumin,Onion seeds mixed in equal proportions
Chutney can be stored in a glass container for a week or two in the refrigerator