I had lots of memories associated with this recipe. During college days we use to hang out at Vinay Health Home, a restaurant located in girgaon, serving maharashtrian snacks. This is still famous for its snacks like Misal, Matar Pattice, kothimbir vadi etc.
I have tried making Matar pattice in the similar manner and it was a hit. Missing those college days..
And lastly, this has won a runner-up prize in the MasterChef India 2 contest!Ingredients :For the stuffing:
1 & 1/2 cup blanched green peas
1/2 cup fresh grated coconut
1/2 cup fresh chopped coriander
1 tspns chilly paste
1/2 tspn ginger paste
3 tspns sugar
1/2 cup chopped raisins and cashew nuts
2 tbspns roasted peanuts crush
1/2 lemon juice
1 tspn ghee or oil
1 tspn jeera (Cumin seeds)
salt to taste
For the cover:
6 boiled and peeled potatoes
1/2 tspn ginger paste
1 tspn green chilly paste
1 tbspn cornflour (if required)
1 tspn sugar
Salt to taste
To serve with :
Coconut chutney / Green chutney
Tomato ketchup
Oil for Deep frying
Preparation:To make Stuffing :Heat ghee or oil in a pan
Add cumin seeds, ginger paste, chilly paste and saute
Then add blanched green peas
Cook it to 3-4 minutes
Turn off the heat
Then add grated coconut, chopped corriander, cashews and raisins, lemon juice, sugar and salt to the mixture
Mix it and mash a bit
Set it aside for cooling
To make cover :Take potatoes in a bowl and mash it into fine paste
Add salt, sugar, ginger paste and chilly paste to the mashed potatoes
Also add corn flour if required
Make lemon sized balls of the mixuture
To make pattice :Grease your plams with oil
With the help of thumb make a deep hole into the potato ball in order to give it a shape of a hollow cup
Make sure that you do not make a hole in the dough.
Press the cup such that it becomes bigger and bigger.
Now add the filling to the hollow cup such that it fill 80% of the cup
Bring together the edges in the centre to seal the stuffing
Now shape it into a round ball
Use circular motion of the hand while doing this
Make sure that potato cover does not break from any side
Roll the pattice in the corn flour till they are evenly coated from all the sides
Now, heat oil in a deep pan
Deep-fry the pattice on a medium flame till they turn light brown in colour
Drain on absorbent paper
Serve hot with fresh coconut chutney
Notes :
1. You may subsitute corn flour with and/or add bread crumbs also to enhance crunchiness
2. The healthier version of these pattice can be made by shallow frying the pattice instead of deep frying
Stepwise Pictures :
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