Instructions: 1. Make a paste of green chiles and ginger in about 4 to 1 proportion; add a little lemon juice & salt to preserve it (can keep in fridge for 3 or 4 days - this is a staple item in Gujerati kitchens).

2. Take 2 cups raw peas, grind in food processor into coarse bits - it just takes a pulse or two. Add a pinch of baking soda to preserve the green color.

Fry peas in a little oil on medium heat, stirring, until slightly soft. Allow to cool. Chop about 1 cup green coriander and add to peas. Add 1/3 cup grated coconut. Add ginger-chile paste, a little lemon juice and salt to taste.

3. Boil about 7 small to medium potatoes until tender, and mash. Soak 3 slices of stale bread in water, squeeze, add to potato. Add salt, ginger-chile paste, lemon juice to taste. Mix all together well.

4. To prepare: put some of the potato mixture in the cupped palm of your hand, and form it into a hollowed cup about size of half a lemon. Dip a fingertip in vegetable oil and put the oil into the hollow. Then add some of the pea mixture, and close the potato mixture around it to make a ball. Roll the ball in a little cornflour. Fry in deep fat. Serve immediately.

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