Spicy Sabu Dana & Potato Patties

1.Rinse the sabu dana thoroughly under cold running water until the water runs clear.

2.Soak the sabu dana in enough water for 2-3 hours until they become soft and translucent. Drain and set aside.

3.Boil the potatoes until tender. Peel and mash them smoothly in a large mixing bowl.

4.Heat 1 tablespoon oil in a small pan over medium heat. Add cumin seeds and mustard seeds. When they start to splutter, add finely chopped onions and green chilies. Sauté until onions turn translucent.

5.Add turmeric powder, red chili powder, and garam masala to the pan. Stir for 30 seconds to release the spices' aroma. Remove from heat and let it cool slightly.

6.Add the sautéed onion and spice mixture to the mashed potatoes. Mix well.

7.Add the soaked and drained sabu dana to the potato mixture. Add chopped coriander leaves and salt to taste. Mix gently to combine all ingredients without breaking the sabu dana.

8.Add rice flour to the mixture to help bind the patties. If the mixture feels too loose, add a little water or more rice flour as needed to achieve a consistency that can hold shape when formed into patties.

9.Divide the mixture into equal portions and shape each into flat, round patties about 2-3 inches in diameter and 1/2 inch thick.

10.Heat oil in a deep frying pan over medium heat. To test if the oil is hot enough, drop a small piece of the mixture into the oil; it should sizzle and rise to the surface quickly.

11.Carefully slide the patties into the hot oil, frying a few at a time without overcrowding the pan.

12.Fry the patties for about 3-4 minutes on each side or until they turn golden brown and crisp.

13.Use a slotted spoon to remove the patties from the oil and drain on paper towels to remove excess oil.

14.Serve hot with green chutney or ketchup as a flavorful snack or breakfast option.