Step 1

Place bread into mixing bowl and mill 10 sec/speed 7. Transfer into a bowl and set aside.

Step 2

Place water into mixing bowl. Place Varoma into position and weigh potatoes into it. Sprinkle turmeric and 1 teaspoon of the salt over potatoes and stir with aid of spatula. Secure Varoma lid and cook 15 min/Varoma/speed 1 or until potatoes are cooked. Remove Varoma and set aside. Discard steaming water. Rinse and dry mixing bowl.

Step 3

Place onion, chillies, fresh coriander and 1 tablespoon of the oil into mixing bowl and chop 3 sec/speed 5, then cook 3 min/120°C/speed 2.

Step 4

Add garlic paste, ginger paste, ground coriander, ground cumin and chaat masala and cook 2 min/100°C/speed 2.

Step 5

Insert butterfly whisk. Add cooked potatoes, reserved breadcrumbs and remaining ½ teaspoon salt and mix 10 sec/speed 3 or until a chunky mash. Remove butterfly whisk. Add peas and stir with aid of spatula.

Step 6

Set a plate aside and using wet hands, roll 1½ tablespoons of potato mixture into balls (approx. 16 balls in total). Place onto a plate, then gently flatten into patties (approx. 5 cm diameter).

Step 7

Line a separate plate with paper towel and set aside. Place a frying pan over medium-high heat and add remaining 1 tablespoon oil. Working in batches, fry patties for 3-5 minutes on each side, until golden brown. Transfer patties onto prepared lined plate and cover to keep warm. Serve with your favourite chutney.