New Update
| Main ingredients | Sprouted green gram (ankurit moong), Turmeric powder, Potatoes, Ginger-green chilli paste, Fresh breadcrumbs, Oil, Cumin seeds, Green chillies, Onion, Ginger-garlic paste, Red chilli powder, Garam masala powder, Coriander powder, Fresh coriander leaves, Cornflour slurry, Dried breadcrumbs |
| Cuisine | Indian |
| Course | Snacks and starters |
| Prep time | 35-40 minutes |
| Cook time | 25-30 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of cooking | Moderate |
| Others | Vegetarian |
Ingredients
- 1 cup sprouted green gram (ankurit moong)
- ½ teaspoon turmeric powder
- Salt to taste
- 3 medium potatoes, boiled, peeled and mashed
- 2 teaspoons ginger-green chilli paste
- 1 cup fresh breadcrumbs
- 2 tablespoons oil + for greasing and shallow frying
- 1 teaspoon cumin seeds
- 2 green chillies, chopped
- 1 medium onion, chopped
- 1½ tablespoons ginger-garlic paste
- 1 teaspoon red chilli powder
- 1 teaspoon garam masala powder
- 1 teaspoon coriander powder
- 2-3 tablespoons chopped fresh coriander leaves
- Cornflour slurry as required
- Dried breadcrumbs for coating
- Tomato ketchup for serving
Method
- Heat a pressure cooker, add sprouted green gram, ¼ teaspoon turmeric powder, salt and 2 cups water and mix well. Close the lid and cook on high heat till the pressure is released once.
- Open the lid once the pressure settles completely.
- Take boiled potatoes in a bowl, add ginger-green chilli paste, salt and fresh breadcrumbs and mix well.
- Heat 2 tablespoons oil in a shallow non-stick pan, add cumin seeds and once they start to change colour, add green chillies, mix and sauté for 30 seconds.
- Add onion, mix and sauté till golden brown. Add ginger-garlic paste, mix and sauté for 1 minute.
- Add red chilli powder, garam masala powder, coriander powder, ¼ teaspoon turmeric powder and salt and mix well.
- Drain the boiled green gram and add to the pan. Add coriander leaves, mix well and cook for 2-3 minutes. Transfer the mixture in a bowl and allow to cool.
- Grease your palms with oil, take a portion of potato mixture and roll into ball. Further shape it into a cup and put some green gram mixture in it. Gather the edges and seal properly. Make more pattice similarly.
- Heat sufficient oil in a shallow pan.
- Dip the pattice in cornflour slurry and roll in dried breadcrumbs.
- Place the pattice in the shallow pan and shallow-fry, turning sides, till evenly golden brown and crisp on both the sides. Drain on absorbent paper.
- Transfer onto a serving plate and serve hot with tomato ketchup.
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