An easy and interesting snack recipe made with spiced green peas filling in homemade patties sheets. It is a flaky, crispy, and ideal tea time or kids-friendly snack recipe that can also be served to any age group. these are filled with flavors and spices and hence do not require any additional condiments, but they taste great when served with tomato.
I have shared a perfect ingredient ratio and a few no-fail tips that help you to make perfect homemade patties on the first attempt.
The key to making crispy and flaky patties at home are
- firstly, the stuffing is prepared using green peas and potatoes. the same recipe can also be prepared using aloo-mixed vegetable patties or panner-based patties.
- I always recommend using maida (all-purpose flour) for patties dough, because patties are known for their crispiness and flakiness which can be derived only from maida. But if you want to attempt with wheat then add some rava to it.
- Ghee or oil should be perfectly incorporated into the flour, so flour should have a crumbly texture and hold shape between hands. Also, Knead patties outer layer dough firm and smooth. I recommend adding water in batches while kneading so to keep it under control.
- brushing with ghee and flour paste gives a nice flavor and crunch to patties. Also, you can vary the number of layers to your choice while preparing patties.
- lastly, Fry patties on low flame, else the outer layer will be crisp but the inner will be soft. once deep fried, store them in an airtight container for a longer shelf life.
Please do visit my other related recipe collection like
Crispy patties recipe | green peas patties | home-made patties
- ¾ cup green peas
- 1 small size potatoes
- 2 tbsp oil
- ½ tsp jeera
- 3 spicy green chilli
- 1 inch ginger
- 5-6 garlic cloves
- ½ cup chopped onion
- Salt to taste
- ¼ tsp turmeric powder
- ¼ tsp garam masala
- 1 tsp coriander powder
- ½ tsp dry mango powder
- Pinch of sugar
- Little water
- Some coriander leaves
- 1.5 cup maida - all-purpose flour
- 3 tbsp melted hot ghee
- Salt to taste
- ½ tsp ajwain
- ½ cup water or as required
- 2 tbsp ghee - for paste
- 2 tbsp corn flour - maida or rice flour
- Oil for deep frying
Making patties stuffing
- In a mixture jar, add green chilli, ginger, and garlic cloves. Grind it into a coarse paste. keep it aside.
- Now in a mixture jar, add green peas and potatoes. Without adding water grind it into a coarse mixture on pulse grinding. Keep it aside.
- Then in a pan, add oil, cumin seeds, and grinded chili-ginger-garlic paste. Saute it.
- Now add coarsely grinded peas-potato mixture and salt. Saute it.
- Then add turmeric powder, garam masala, coriander powder, dry mango powder, and a pinch of sugar. Mix well.
- Now sprinkle some water and cover and cook stuffing on low flame for 3-4 minutes.
- Then switch-off gas and add coriander leaves. Mix well.
- Patties stuffing is ready.
- In a mixing bowl take maida/all-purpose flour, salt, ajwain, and hot ghee. Mix well.
- Now add water gradually and knead a semi-stiff and smooth dough.
- Cover and keep it aside for 15 minutes.
- In another bowl mix corn flour and ghee. It should have free-flowing consistency. Keep it aside.
- Now divide the dough into equal size balls. I got 3 equal size balls.
- Roll the dough as thin as possible with a rolling pin. Keep it aside on a plate.
- Same way roll all other dough balls and keep them aside.
- Now place one of the rolled dough on a clean surface and apply the corn flour and ghee paste over it.
- Place the second rolled dough over it. Again apply the paste.
- Lastly, place the third rolled dough sheet. Do not apply cornflour-ghee paste on it.
- Now roll all sheets together and make bigger size thin roti. (refer to video)
- Then cut bigger 3-layered roti into a round shape using a cookie cutter or bowl.
- now place a small ball-sized aloo stuffing in the center.
- fold into half, apply cornflour-ghee paste, and press with fingers to seal. Seal it properly.
- Heat oil on low-medium flame.
- Fry the patties till it is lightly golden on both sides.
- Once cooled, store it in an airtight container. Stays good for 15 days.
- flour should have a crumbly texture and hold shape between hands.
- knead tight and smooth dough for outer layer.
- rest dough for 10-15 minutes, so it will set properly.
- Grind peas and potatoes into coarse mixture.
- Instead of corn flour, you can use maida or rice flour.
- apply thin layer of ghee-flour mixture on rolled roti.
- Seal patties properly, otherwise it will open while frying it.
- fry patties on medium flame.
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