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| Main ingredients | Potatoes, Dried breadcrumbs, Corn four, Date and tamarind chutney, Green chutney, Desiccated coconut, Ginger, Cashewnuts, Raisins, Red chilli powder, Green chillies |
| Cuisine | Madhya Pradesh |
| Course | Snack |
| Prep time | 30-35 minutes |
| Cook time | 10-15 minutes |
| Serve | 4 |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 4 medium potatoes, boiled, peeled and mashed
- ¾ cup dried breadcrumbs
- Salt to taste
- 2 tablespoons corn flour
- Oil for greasing + for deep frying
- Date and tamarind chutney as required
- Green chutney as required
- Stuffing
- ¾ cup desiccated coconut
- 1 teaspoon finely chopped ginger
- 2 tablespoons chopped cashewnuts
- 2 tablespoons chopped raisins
- ½ teaspoon red chilli powder
- Salt to taste
- 2 green chillies, finely chopped
Method
- Take potatoes in a large bowl, add dried breadcrumbs, salt and corn flour and mix till well combined.
- To make the stuffing, take desiccated coconut in a bowl, add ginger, cashewnuts, raisins, red chilli powder, salt and green chillies and mix well.
- To make each pattice, grease your palms with some oil, take a portion of the potato mixture and shape it into a ball. Make a cavity in the centre and put a portion of the stuffing in it. Bring the edges to the centre and seal and shape it into a ball.
- Heat sufficient oil in a kadai. Gently slide in the balls, a few at a time, and deep-fry till golden brown and crisp. Drain on absorbent paper.
- Arrange the pattice in individual serving bowls, drizzle date and tamarind chutney and green chutney and serve hot.
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