Potato kachori

Ingredients:
2 big potatoes
2 tbsp yellow corn meal
Salt to taste
¼ tsp Black pepper powder
1 tbsp lemon juice
Oil for deep-frying


Stuffing:
1 cup green peas
½ tsp cumin seeds
Pinch of asafetida
2 tbsp cilantro leaves chopped fine
1 tbsp ginger grated
2 green chilies chopped fine
1 tbsp lemon juice
Salt to taste
2 tbsp cooking oil


Method:
Heat 2 tbsp of oil in a pan on a medium flame. Add cumin seeds and asafetida. When cumin stops spluttering add peas, grated ginger, chopped green chilies, and salt. Fry till peas are half done. Take out peas in a bowl, add cilantro leaves and lemon juice, keep aside to be used later to stuff kachori.
Boil and mash potatoes. Add cornmeal, black pepper powder, salt and lemon juice and mix well. Knead potato mix in the same way as you knead the wheat flour dough to make the roti (flat bread).
Now apply some oil on your palms and put some of the potato mix in the cupped palm of your hand, and form it into a hollowed cup about size of half a lemon. Add some of the pea mixture in the potato cup, and cover with the potato mix around it to make a ball. Roll the ball between the palms to make a smooth ball.
Heat oil in a deep pan or kadhai on medium heat and fry the potato kachoris until light brown.
Serve with chutney or ketchup of your choice.