Potato Masoor Patties
Top Rated Recipe
Key Details:
prep time: 5 hours
Cook time: 20 minutes
Difficulty Level: Easy
Course: Starter
Cuisine: Italian
Key Ingredients:
Potatoes
Whole red lentils (sabut masoor)
Onion
Garlic
Green chillies
Fresh parsley
Breadcrumbs
About Potato Masoor Patties
Table of Contents
These delicious patties
will go well with cocktails
- Potatoes, boiled 500 gms
- Whole lentils (sabut masoor), soaked and boiled 1 cup
- Oil 1 tbsp + to shallow-fry
- Medium onion, chopped 1
Step 1. Peel and grate potatoes into a mixing bowl.
Step 2. Heat oil in a non-stick pan, add onion and garlic and saute till golden brown.
Read MoreIngredients
- Potatoes, boiled 500 gms
- Whole lentils (sabut masoor), soaked and boiled 1 cup
- Oil 1 tbsp + to shallow-fry
- Medium onion, chopped 1
- Garlic, chopped 1 tsp
- Green chillies, chopped 1 tbsp
- Fresh parsley, chopped 1 tbsp
- Breadcrumbs 100 gms
- Tomato slices to garnish
How to Make Potato Masoor Patties (Stepwise Photos)
Method
- Peel and grate potatoes into a mixing bowl.
- Heat oil in a non-stick pan, add onion and garlic and saute till golden brown.
- Add sautéed onion and garlic, boiled lentils, green chillies, parsley and breadcrumbs to the potatoes and mix well.
- Divide the mixture into equal portions and shape each portion into a patty.
- Heat sufficient oil in a non-stick pan, place the patties in it, a few at a time, and shallow-fry, turning sides till both sides are evenly golden and crisp. Drain on absorbent paper.
- Arrange them on a serving platter and serve hot with a bowl of chutney of your choice.
Additional Tips and Tricks
About chef
Chef Rakesh Sethi
Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps
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