Sindhi Bhori

Name: Sindhi Bhori
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 500 g potato (boiled, peeled, and mashed); 100 g green peas (fresh or frozen, boiled and mashed); 1 inch ginger (grated); 2 pcs green chili (finely chopped); 3 tbsp coriander leaves (finely chopped); 1 tsp cumin seeds; 1 pinch red chili powder; 1 pinch amchur (dry mango powder); 1 pinch garam masala; 0.5 tsp salt; 0.5 cup bread crumbs (for coating, or use crushed cornflakes); 2 cup oil for frying

RATING

4.3/5(28)

TASTE SCORE

8/10

Crispy, golden potato patties with a spiced green pea filling, a beloved Sindhi tea-time snack. These little parcels are crunchy on the outside, soft and flavourful on the inside, served hot with zesty mint chutney.

PREP

25m

COOK

20m

SERVES

2 PIECES

288 cal

SERVINGS

METHOD · 4 STEPS

prep
Prepare the potato dough and filling.
1.In a bowl, mix mashed potatoes with salt, and knead into a smooth, non-sticky dough. Divide into 8 equal balls.
2.In another bowl, combine mashed green peas, grated ginger, chopped green chili, coriander leaves, cumin seeds, red chili powder, amchur, and garam masala. Mix well. Divide into 8 portions.
TIPEnsure the potatoes are well-drained and not watery, or the dough will be sticky and hard to shape.
assemble
Shape the Bhori.
1.Flatten a potato ball on your greased palm into a small disc.
2.Place one portion of the green pea filling in the center.
3.Gently bring the edges together to seal and reshape into a round, flat patty.
4.Repeat with the remaining potato and filling. Coat each patty generously with bread crumbs.
TIPGrease your palms lightly with oil to prevent the potato mixture from sticking.
fry · ~6 min
Shallow fry the patties.
1.Heat oil in a wide, heavy-bottomed pan over medium heat.
2.Shallow fry the patties in batches for 2-3 minutes on each side until they turn a deep golden brown and crisp.
3.Remove and drain on paper towels to soak up any excess oil.
TIPKeep the heat at medium; high heat will brown the crust quickly without cooking the inside.
serve
Serve hot with mint chutney or tomato ketchup.
Plate the crispy Bhori immediately. They pair wonderfully with a tangy mint-coriander chutney or simple tomato ketchup.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Boil potatoes a day ahead and refrigerate them – this dries them out, making the dough less sticky.
2
Add a teaspoon of cornstarch to the mashed potatoes if the dough feels too wet to shape easily.
3
Use crushed cornflakes instead of bread crumbs for an extra-crunchy, gluten-free coating.
4
To test the oil temperature, drop a breadcrumb in – it should sizzle and float immediately, not sink or burn.
5
Seal the patties carefully to prevent the pea filling from leaking out during frying.
6
Don't overcrowd the pan; fry in batches to keep the oil temperature steady and the crust crisp.
7
Make the filling a day ahead and refrigerate – it melds the spices together for deeper flavor.