Kand ke Pattice

Kand ke Pattice

From   Tea Time

Prep: 35 minutes

Cook: 15 minutes

Method: Easy

Course: Snack

Type: Greek

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
  • 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


  • 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.
  • Spread cornflour in a plate. Spread arrowroot powder in another plate
  • 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.
  • 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.)
  • 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.
  • Arrange them on a serving platter and serve hot with a bowl of green chutney.