Ingredients (serves 4)
• 4 medium potatoes, boiled and peeled
• 3 tbsp Rajgira / Kuttu ka atta
• ¼ cup fresh Coconut, grated
• 4 tbsp Peanuts, crushed
• 2 tbsp Cashews, crushed
• ½ tsp Sugar
• 2 Green chillies, finely chopped
• Small bunch of fresh Coriander, finely chopped
• Sendha namak / rock salt to taste
• 1 tsp oil of choice, and little extra for shallow frying
Whether fasting or just in the mood for a hot snack, this perfectly Indian recipe can get your tastebuds going.
1. Mash potatoes and add in the flour and salt to taste and mix well. Knead the mix to form into a dough and set aside.
2. Heat a pan on medium flame. Add coconut flakes and sauté for 3 to 4 minutes or until done and set them aside too. Now add crushed peanuts and cashews and sauté these for about 1.5 to 2 minutes. Set these aside to cool.
3. Add one tsp of oil to the pan and let it heat up, then add chopped green chilli and sauté. Add coconut, cashews and peanuts and sauté together.
4. Add sugar, salt and throw in the coriander leaves. Mix everything well and remove from heat.
5. Now work the potato and flour dough into creating equal portions. Pick one portion and use your hands to first roll into an even ball and then flatten it to create a pocket. Add a spoonful of stuffing in, gently sealing the edges. Repeat this with all remaining portions others.
6. Heat some oil in a pan and begin to shallow fry the prepared pattice one after the other. Once crispy and golden, gently flip and cook the other side as well.
7. These taste best when served hot with freshly prepared coriander and mint chutney.