How to make Khaman Pattice -
Stuffed potato tikki.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Potatoes (आलू), Fresh Coconut (ताज़ा नारियल)
Cuisine : Indian
Course : Snacks and Starters
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For more recipes related to Khaman Pattice checkout Dilli Aloo Kachalu Chaat, Potato Wedges Mildly Spiced, Batata Vada - Street Food, Aloo Ke Sooley . You can also find more Snacks and Starters recipes like Falafel Baked Pepperoni Pizza Sticks Coconut Rice Fritters Matar Paneer Samosa
Khaman Pattice Recipe Card
Hindi: Aloo
Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!
Prep Time : 16-20 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Tangy
Ingredients for Khaman Pattice Recipe
Potatoes boiled, peeled and mashed 500 grams
Fresh Coconut 1
Ginger 1 inch pieces
Black peppercorns 8-10
Green chillies 2-3
Charoli/chironji 2 tablespoons
Raisins 2 tablespoons
Salt to taste
Sugar 1 tablespoon
Lemon juice 1 tablespoon
Fresh coriander leaves a few sprigs
Cornflour/ corn starch 1/2 tablespoon
Bread crumbs as required
Eggs 3
Oil to deep fry
Fresh mint (pudina) a few sprigs
Method
Step 1
Roughly chop green chillies and ginger and put them in a mixer jar.
Step 2
Add black peppercorns if you wish and grind without adding any water.
Step 3
Place coconut in a bowl, add ginger-green chilli mixture, charoli, raisins, salt, sugar and lemon juice and mix well.
Step 4
Chop coriander leaves and add and mix.
Step 5
Add salt and 1-2 tbsps cornstarch to mashed potatoes and mix.
Step 6
Add more cornstarch if the mixture is too moist.
Step 7
Take a portion of the potato mixture in your palm, place a generous portion of coconut mixture in the center, shape into a round ball.
Step 8
Heat sufficient oil in a kadai, dip the pattice in the egg again and slide into hot oil.
Step 9
Deep fry on medium heat till golden.
Step 10
Drain on absorbent paper and serve hot garnished with fresh mint sprigs.
Nutrition Info
Calories : 1610 Kcal
Carbohydrates : 33.4 gm
Protein : 162.5 gm
Fat : 9.19 gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
