How to make Khaman Pattice - Crumb crusted fried potato balls coconut stuffing.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Potatoes (आलू),

Cuisine : Gujarati

Course : Snacks and Starters

Khaman Pattice Recipe Card

Khaman Pattice

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 Chicken Kalmi Kabab, Makai Churi Roti, Quick Corn Cups, Shallow-Fried Fish With Oatmeal.

Prep Time : 26-30 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet & Sour

Ingredients for Khaman Pattice Recipe

  • Potatoes boiled and mashed 1 kilogram

  • Salt to taste

  • Bread crumbs for coating

  • Oil to shallow fry

  • Eggs whisked 6

  • Stuffing

  • Ginger paste 1 teaspoon

  • Green chilli paste 1 teaspoon

  • Peppercorns roasted and crushed 1 teaspoon

  • Fresh coconut scraped 1 cup

  • Fresh coriander leaves chopped 2 tablespoons

  • Raisins seedless 1/4 cup

  • Sunflower seeds (charoli/chironji) 1/4 cup

  • Lemon juice 2 tablespoons

  • Sugar 2 tablespoons

  • Salt to taste


Step 1

Mix mashed potatoes with salt to taste. Divide into sixteen small portions and roll into balls.

Step 2

Mix the ingredients for the stuffing and divide into sixteen portions. Flatten each ball on an oiled palm and place one portion of the stuffing.

Step 3

Close edges and roll up tightly into a ball. Repeat procedure with rest of the potato balls.

Step 4

Roll the pattice into the bread crumbs.