- ¼ cup Mint-Yogurt Sauce with Chiles
- ¼ cup Red Chile, Garlic, and Shallot Sauce
- ¾ cup Sweet-Tart Tamarind-Date Sauce
- ¾ cup Yogurt Sauce with Black Salt
- 1 pound russet or Yukon Gold potatoes, peeled, boiled until tender, and mashed
- 1 teaspoon coarse kosher or sea salt
- 4 to 6 slices firm white bread
- 1 tablespoon canola oil
- 2 tablespoons canola oil
- ½ cup finely chopped red onion
- 1 cup red cowpeas or whole green lentils (sabud moong), partially sprouted (see Tip below), or store-bought bean sprouts
- 2 tablespoons finely chopped fresh cilantro leaves and tender stems
- ½ teaspoon Toasted Cumin-Coriander Blend
- ½ teaspoon cayenne (ground red pepper)
- ½ teaspoon coarse kosher or sea salt
- About 6 tablespoons canola oil for frying
- Chaat Masala for dusting
- Prepare the sauces before you begin making the patties (see Tip).
- To make the shells, place the mashed potatoes and salt in a large bowl. Hold the bread slices under running water to drench them, and then squeeze out as much water as possible. You should end up with a rolled-up wad of moist but firm bread. Work the bread into the potatoes by squeezing handfuls of potato and bread together to blend them and then kneading the mixture, creating a slightly sticky dough; the softer the bread, the more slices you will need to get the right consistency. (This technique of creating instant dough with moist bread slices works well as a binder to hold the patties together while pan-frying.) Rub the oil over the dough and allow it to rest, covered with plastic wrap or with a clean, moistened paper towel, for 15 to 20 minutes.
- Meanwhile, make the filling: Heat the oil in a medium-size skillet over medium-high heat. Add the onion and stir-fry until it is light brown around the edges, 3 to 4 minutes.
- Add the sprouted peas, cilantro, spice blend, cayenne, and salt. Cook, stirring frequently, to warm up the sprouts and cook the spices, about 2 minutes. Set the filling aside.
- To assemble the shells, use your hands to shape the dough into a 12-inch-long log. Cut it, crosswise, into twelve 1-inch-thick pieces, and shape each piece into a ball. Working with one piece at a time, flatten it between the palms of your hands and shape it with your fingers into a dumpling-like wrapper roughly 3 inches in diameter and ¼ inch thick. Spoon about 2 teaspoons of the filling in the center of the wrapper. Gather the edges and bring them together to the center, pinching the seam to seal it tightly, forming a mound that looks like a Hershey’s Kiss. Gently flatten the top, making sure the filling stays completely covered. Press and shape it into a patty roughly 3 inches in diameter and ½ inch thick. Set it aside on a plate, and repeat with the remaining rounds.
- Line a large plate or a cookie sheet with several layers of paper towels.
- Heat about 3 tablespoons canola oil in a large nonstick skillet or a well-seasoned cast-iron skillet over medium heat. Arrange 6 patties in a single layer in the skillet (do not crowd them), and cook until they are golden brown and crisp on the underside, about 5 minutes. Flip them over to cook the other side until golden brown and crisp, about 5 minutes. Transfer the cooked patties to the paper-towel-lined plate, and repeat with the remaining patties, adding more oil as needed.
- Place 2 patties on each individual serving plate. Atop each patty, spoon 1 teaspoon of the Mint-Yogurt Sauce, followed by 1 teaspoon Red Chile Sauce, 1 tablespoon Tamarind-Date Sauce, and finally 1 tablespoon Yogurt Sauce. A little cilantro and a light dusting of the chaat masala complete the layered creation. Instruct everyone to fork right through to get the complete package in each addictive mouthful.