How to make Khaman Pattice -

Stuffed potato tikki.

Sanjeev Kapoor

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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Khaman Pattice

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.

And did you always think that eating a potato will make you fat?
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


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.

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MasterChef Sanjeev Kapoor

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 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.