On a chilly winter evening, nothing beats the comfort of 𝐀𝐥𝐨𝐨 𝐌𝐚𝐭𝐚𝐫 𝐏𝐚𝐭𝐭𝐢𝐞𝐬. These patties are a warm hug for your taste buds—packed with a smooth, soft potato layer that wraps around a flavourful green pea filling.
Coated in crispy, crushed sevai and fried to golden perfection, they have the perfect balance of crunch and softness. Whether you’re enjoying them as a snack with friends or pairing them with a hot cup of chai or coffee, these patties are the ideal way to embrace the season of peas and cozy winter evenings.
| Course | Snacks |
| Servings | 8 persons |
| Preparation Time | 10 minutes |
| Cook time | 30 minutes |
Ingredients for the Aloo Matar Patties
|
|
| 4 Nos | Boiled & peeled potatoes (medium sized) |
| 1 No. | White bread |
| 1 tbsp | Ginger-chili paste |
| 1 No. | Lemon juice (Indian size) |
| Salt to taste | |
Ingredients for the Patties
|
|
| ½ cup | Refined flour |
| Water to make slurry | |
| 1 cup | Crushed sevai (vermicelli) |
| Oil for frying | |
| Tomato ketchup to serve | |
Instructions for the Aloo Layer |
|
| 1 | Mash the boiled and peeled potatoes smoothly. |
| 2 |
Soak the bread slice in water and squeeze it out completely. Add to the mashed potatoes. |
| 3 |
Add the ginger-chili paste, salt and lemon juice. Mix well and keep aside. |
Instructions for the Matar Filling |
|
| 1 | Crush the peas coarsely in a food processor. |
| 2 |
Heat oil. saute the cumin seeds, ginger chili paste. Add in the crushed peas and cook. Add in salt and sugar. Cover and let the peas cook for 2 – 3 minutes until tender. Add in lemon juice and keep aside. |
Instructions for the Patties |
|
| 1 | Make a slurry with refined flour (maida) and water. It should not be too thick nor thin. |
| 2 |
Roll out the aloo layer and add in a small ball of matar filling. Cover and close with aloo layer as shown. Make 8 balls in all like this. |
| 3 |
Dip in the flour slurry and roll into crushed sevai (vermicelli) coat well shake off the excess. |
| 4 |
Now heat up the oil. Dip the balls one or two at a time and fry in hot oil until crisp and brown. |
| 5 |
Serve hot at once with tomato ketchup. |
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