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.
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.