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Chef makes Nirvana a vegetarian oasis | Washington Examiner
This appetizer tastes best served with a cilantro chutney and a tamarind chutney on the side. Serves 4 to 6 » 1 cup cooked and cooled green peas » 1 tsp. ground coriander » 1/2 tsp. ground chilies » Salt to taste » 1/2 cup grated fresh coconut » 4 to 6 medium potatoes, ... Shape the mixture into 1 1/2-inch-round balls. Oil your palms and flatten the balls slightly by spreading them outward. Make a well in the center of each ball, spreading it outward, into 4-inch rounds. ...
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