How to make Khaman Pattice - Stuffed potato tikki.

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 Recipe Card

Khaman Pattice
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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!

 

For more recipes related to Khaman Pattice checkout Dilli Aloo Kachalu Chaat, Batata Vada - Street Food, Aloo Ke Sooley, Katori Chaat . You can also find more Snacks and Starters recipes like Chocolate Meringue, Quick Corn Cups, Toovar Methi Dhokla, Deconstructed Samosa.

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

Method

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.