Kand ke Pattice

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Top Rated Recipe

Chef Rakesh Sethi

Last Updated: Sep 05, 2019

Kand ke Pattice

About Kand ke Pattice

Table of Contents

Double layered pattice – potato mixture stuffed with fresh coconut mixture, covered with purple yam mixture and deep-fried

  • Medium purple yam, peeled, cut into chunks and boiled 2
  • Salt to taste
  • Breadcrumbs ½ cup
  • Medium potatoes, boiled and peeled 2
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  • Grate purple yam into a bowl.  And salt and breadcrumbs and knead. Grate potato into another bowl.  Add salt and knead.
  • To make stuffing take coconut in a third bowl. Add crushed black peppercorns, cashewnuts, green chillies, ginger, raisins and salt and mix.  Add coriander leaves and mix.
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Ingredients

  • Medium purple yam, peeled, cut into chunks and boiled 2
  • Salt to taste
  • Breadcrumbs ½ cup
  • Medium potatoes, boiled and peeled 2
  • Scraped fresh coconut ½ cup
  • Black peppercorns, crushed 5 to 6
  • Cashewnuts, finely chopped 7 to 8
  • Green chillies, chopped 2
  • Ginger, chopped ½ inch
  • Raisins 1 tbsp
  • Fresh coriander leaves, chopped 1 tbsp
  • Cornflour 1 cup
  • Oil to deep-fry
  • Green chutney to serve

How to Make Kand ke Pattice (Stepwise Photos)

Method

  1. Grate purple yam into a bowl.  And salt and breadcrumbs and knead. Grate potato into another bowl.  Add salt and knead.
  2. To make stuffing take coconut in a third bowl. Add crushed black peppercorns, cashewnuts, green chillies, ginger, raisins and salt and mix.  Add coriander leaves and mix.
  3. Spread cornflour in a plate. Spread arrowroot powder in another plate
  4. Take a small portion of potato, roll lightly in cornflour and spread it on your palm.  Place a portion of filling, gather in the edges and roll into a ball.
  5. Take a portion of yam, roll lightly in arrowroot powder and spread it on your palm. Place the stuffed potato ball in the centre, gather in the edges and roll into a ball.  Place it in a mould and press lightly and de-mould and keep it on a plate.  Similarly make more patties.  (You can make these in advance and keep it in the refrigerator and deep fry them just before serving.)
  6. Heat sufficient oil in a kadai.  Roll the patties in some cornflour so that their shape is retained. Gently slide them into the hot oil and deep-fry on medium heat till crisp and golden. Drain on absorbent paper.
  7. Arrange them on a serving platter and serve hot with a bowl of green chutney.

Additional Tips and Tricks

About chef

Chef Rakesh Sethi

Chef Rakesh Sethi

Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel

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Key Details:

Prep:35 minutes

Cook time: 15 minutes

Difficulty Level: Easy

Course: Snack

Cuisine: Greek

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