Khaman Pattice
Khaman Pattice
Cooking Time: 10-15 minutes
Servings: 4 Preparation Time: 15-20 minutes
Category: Non Veg
Ingredients
• Potatoes,boiled, peeled and mashed 500 grams
• Green chillies 2-3
• Ginger 1 inch piece
• Black peppercorns 8-10
• Scraped coconut 1 cup
• 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 tablespoons
• Bread crumbs as required
• Eggs 3
• Oil to deep fry
• Fresh mint (pudina) a few sprigs
Method
Roughly chop green chillies and ginger and put them in a mixer jar. Add black peppercorns if you wish and grind without adding any water.Place coconut in a bowl, add ginger-green chilli mixture, charoli, raisins, salt, sugar and lemon juice and mix well. Chop coriander leaves and add and mix. Add salt and 1-2 tbsps cornstarch to mashed potatoes and mix. Add more cornstarch if the mixture is too moist. 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. Roll the balls in breadcrumbs and press lightly. Break eggs into a bowl and whisk well. Dip the pattice in the egg and roll in the breadcrumbs again.Heat sufficient oil in a kadai, dip the pattice in the egg again and slide into hot oil. Deep fry on medium heat till golden. Drain on absorbent paper and serve hot garnished with fresh mint sprigs.
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