1 kilo (2.2 lbs.) potatoes, boiled and mashed
2 tsp. salt
1 c. bread crumbs
2 tsp. vinegar
1 tsp. whole cumin seed
1/2 tsp. chopped green or red pepper

FILLING:

1 c. split peas, boiled
1/2 tsp. powdered cardamom
1 tsp. lemon juice
1 tsp. salt
1 1/2 tsp. ground cumin
Pinch of cayenne pepper

Dough: Mix together all dough ingredients. Shape into 30-35 small balls and set aside.

Filling: Mix together all filling ingredients.

Take one ball at a time and press a hole in the center. Place about 1 teaspoon of filling into center. Pinch opening closed and reshape into a ball or flatten and cut with a cookie cutter. Fill all balls. Use a non-stick skillet or heat a little oil in a fry pan. Before frying balls/hearts, coat them in flour or bread crumbs. Brown evenly on all sides.

Note: Another way to fill the hearts is to divide the potato dough in half. Sprinkle the counter with flour. Roll half the dough out and spread filling on top. Flatten the rest of the potato dough on top of the filling. Cut with a cookie cutter and cook as directed.

Other fillings of your choice and taste can also be used.