These are classic old world potato pancakes with a surprise inside!
- 2 large potatoes, peeled and diced
- 2 tablespoons of chopped onion
- 1 clove of garlic
- 1 green chilli without chopped seeds
- a quarter of a kilo of lamb meat
- cow or finely chopped veal
- 2 tablespoons of ghee or butter
- 1 teaspoon of sugar
- 1 tablespoon of lemon juice
- 2 tablespoons chopped cilantro leaves
- black pepper for seasoning
- 2 teaspoons of garam masala
- 2 tablespoons of chickpea flour
- 1 package of medium spiced papads
- vegetable oil
Boil the potatoes until they are tender; drain them and puree them.
Reduce the garlic, onion and chilli to create a paste and fry it with ghee together with the meat until it is lightly browned.
Add the sugar, the garam masala, the beaten potato, the lemon juice and the coriander leaves and add with the pepper.
Work it until you have a homogeneous paste and mold it into rolls a little shorter than the diameter of the papads.
Make a paste with chickpea flour and cold water; drain them and dry them
Along and in the center of each papad, spread them and rub the flange of the latter with the chickpea paste; roll it over the filling by gluing the ends with a fork.
Heat the oil a little and fry the rolls until they are crisp and well browned.
Remove them let them drain.
Serve them hot with spicy mango chutney and decorate with chopped onion