Peas Potato Patties...Mattar/ Mutter Patties ! :-)

This is going for the the RCI Mumbai event... 
 I decided to combine parts of the snack foods associated with Bombay: Vada Pav and the regular Peas/Chaat patties.

Spiced up the green peas with the Vada Pav dry Garlic Chutney powder, stuffing it inside plain mashed potato cutlets and using corainder-mint chutney and spicy tomato sauce to balance the blandness of the potato coating.

2- Yukon Gold Potatoes boiled and mashed fine

 3/4 cup Green peas

1/2 tsp Garlic Chilli Chutney used for Vada Pav
Salt, Turmeric and Red Chilli powder according to your taste

Butter/oil for pan frying the potato peas cutlet.

Method

Heat a little oil or butter, temper cumin seeds and put in  the green peas. Add the garlic chutney powder  and saute for a few minutes. Season with salt and turmeric powder. Let cool.

Stuff inside the potato patties and pan fry, adding butter or oil.

Layer between toasted bun or pav bread slices with a coating of coriander-mint chutney on one side and spicy tomato sauce on the other. Or one can use the Garlic-Chilli chutney as in the Vada Pav.

Bell Peppers: Peas Pulao Cups

Contemplating what to do with the gorgeous Bell Pepper from The Apple Lady,  @ 0.80cents/piece.

So finally today, it is Peas Pulao in Bell Pepper Cups.

The basmathi rice is cooking. Will do double duty in a lunch box!

Ingredients

Green Peas: 1/3rd of a cup

Finely chopped red onions: 2 tbsps

Cumin: less than 1/4th of a tsp

Aniseed: less than 1/4th of a tsp

Red chilli: one

Ghee and Salt

Peas Pulao

Update on yesterday's dinner: The Bell Pepper was cooked and still had a crunch. To balance the sweetness, one felt that the mild Peas Pulao should have been substituted with a spicy pulao or rice: vegetarian or non-vegetarian.