Sunday, 18 August 2013

312. Raw banana paneer pattis

On Ekadashi Day

        It has been a while since I have blogged any exciting recipes specially for Ekadashi day. The usual fare is samo (moriyo) and a potato shaak (curry). I saw that raw bananas are in abundance at the market and decided to try out this recipe which I had noted down from can't remember where but left untried for eons. As they say there is a right place and right time for everything so perhaps I was meant to try out the recipe yesterday. I am glad I did and we had a filling, yummy dinner. I don't use raw bananas in my cooking so I was really surprised at how easily they get boiled and don't taste bad at all. 
      
       These pattis recipe is going to be one of my favourites and the paneer adds an exotic taste to it. With Janamashtami just round the corner, I am surely going to make these pattis again. Obviously you may add spices according to your taste, but mine turned out into a typical gujju one.... a bit khatta and a bit meetha. When I was rolling the pattis, I noticed how lovely it looked, a bit of yellow from the boiled banana, white from the paneer and the green colour from the coriander.  Instead of deep frying, I shallow fried them. 
        I made yogurt chutney to go with it. The yogurt chutney is delicious and can be made to serve with other snacks.





RAW BANANA PANEER PATTIS
Makes 12 to 14 

For the pattis:
3 large raw bananas, boil, peel and grate (will get about 2½ cups of grated banana)
1 medium potato, boil, peel and grate (will get about ¾ cup of grated potato)
1 cup (100-125 g) grated paneer
¼ cup small tapioca (sago, sabudana)
½ cup roughly chopped peanuts which have been roasted and shelled
1 tsp ginger paste
1 tsp green chilli paste or 2 chillis finely chopped
½ cup chopped fresh coriander
1½ tsp salt
2 tbsp lemon juice
2 tsp sugar
2 tbsp cassava flour or arrowroot or sama flour

For the chutney:
1 cup thick yogurt
¼ cup roasted peanuts
½ cup chopped fresh coriander
1 to 2 green chillis chopped
½ tsp salt

Oil for shallow or deep frying

Preparation of the pattis:
  1. In a big bowl mix all the ingredients very well. Adjust the spices according to your taste.
  2. Grease a big tray or plate lightly with oil.
  3. Grease your hands and take a golf ball size of the mixture and roll it into a ball. Flatten it slightly and shape it into a patti.
  4. Place it on the tray. Repeat step 3 with the remaining mixture.
  5. Shallow fry or deep fry the pattis when required.
Preparation of the chutney:
  1. Put the chillis, coriander and peanuts in a processor and mince it into a coarse mixture.
  2. Add it to the yogurt. Add salt and mix well.
  3. Serve it with the pattis.
Tips:
  • For me the 2 tbsp of cassava flour was enough but if the pattis fall apart while frying, add a bit more of the flour you use. 
  • If you do not like peanuts, use cashew nuts instead.
  • I usually keep roasted and shelled peanuts ready to add to a variety of dishes. Just put the peanuts in an oven tray and leave it in the oven for nearly 20 to 30 minutes at 100°C. After the peanuts cool down a bit remove the skin by rubbing the peanuts gently between your palms.
Sending this recipe for the following events:

Foodabulous




You may want to check out the following:

sabudana khichdi
banana fig apricot smoothie


moriyo khichdi

3 comments:

  1. Ohh wow thanks to linking this delicious farali recipe to my event...looking forward to many more...

    ReplyDelete
  2. Very innovative adding paneer to this farari tikkis.Thanks for linking it to Lets ccok with cheese event@simply.food.

    ReplyDelete
  3. very very interesting recipe... looks delicious and with paneer it is awesome!!! Thanks for linking it to my event!! Looking for more yummy recipes!!

    Sowmya

    ReplyDelete

Thank you for stopping by. Your comments are valuable to me.

Sunday, 18 August 2013

312. Raw banana paneer pattis

On Ekadashi Day

        It has been a while since I have blogged any exciting recipes specially for Ekadashi day. The usual fare is samo (moriyo) and a potato shaak (curry). I saw that raw bananas are in abundance at the market and decided to try out this recipe which I had noted down from can't remember where but left untried for eons. As they say there is a right place and right time for everything so perhaps I was meant to try out the recipe yesterday. I am glad I did and we had a filling, yummy dinner. I don't use raw bananas in my cooking so I was really surprised at how easily they get boiled and don't taste bad at all. 
      
       These pattis recipe is going to be one of my favourites and the paneer adds an exotic taste to it. With Janamashtami just round the corner, I am surely going to make these pattis again. Obviously you may add spices according to your taste, but mine turned out into a typical gujju one.... a bit khatta and a bit meetha. When I was rolling the pattis, I noticed how lovely it looked, a bit of yellow from the boiled banana, white from the paneer and the green colour from the coriander.  Instead of deep frying, I shallow fried them. 
        I made yogurt chutney to go with it. The yogurt chutney is delicious and can be made to serve with other snacks.





RAW BANANA PANEER PATTIS
Makes 12 to 14 

For the pattis:
3 large raw bananas, boil, peel and grate (will get about 2½ cups of grated banana)
1 medium potato, boil, peel and grate (will get about ¾ cup of grated potato)
1 cup (100-125 g) grated paneer
¼ cup small tapioca (sago, sabudana)
½ cup roughly chopped peanuts which have been roasted and shelled
1 tsp ginger paste
1 tsp green chilli paste or 2 chillis finely chopped
½ cup chopped fresh coriander
1½ tsp salt
2 tbsp lemon juice
2 tsp sugar
2 tbsp cassava flour or arrowroot or sama flour

For the chutney:
1 cup thick yogurt
¼ cup roasted peanuts
½ cup chopped fresh coriander
1 to 2 green chillis chopped
½ tsp salt

Oil for shallow or deep frying

Preparation of the pattis:
  1. In a big bowl mix all the ingredients very well. Adjust the spices according to your taste.
  2. Grease a big tray or plate lightly with oil.
  3. Grease your hands and take a golf ball size of the mixture and roll it into a ball. Flatten it slightly and shape it into a patti.
  4. Place it on the tray. Repeat step 3 with the remaining mixture.
  5. Shallow fry or deep fry the pattis when required.
Preparation of the chutney:
  1. Put the chillis, coriander and peanuts in a processor and mince it into a coarse mixture.
  2. Add it to the yogurt. Add salt and mix well.
  3. Serve it with the pattis.
Tips:
  • For me the 2 tbsp of cassava flour was enough but if the pattis fall apart while frying, add a bit more of the flour you use. 
  • If you do not like peanuts, use cashew nuts instead.
  • I usually keep roasted and shelled peanuts ready to add to a variety of dishes. Just put the peanuts in an oven tray and leave it in the oven for nearly 20 to 30 minutes at 100°C. After the peanuts cool down a bit remove the skin by rubbing the peanuts gently between your palms.
Sending this recipe for the following events:

Foodabulous




You may want to check out the following:

sabudana khichdi
banana fig apricot smoothie


moriyo khichdi

Pin It

3 comments:

  1. Ohh wow thanks to linking this delicious farali recipe to my event...looking forward to many more...

    ReplyDelete
  2. Very innovative adding paneer to this farari tikkis.Thanks for linking it to Lets ccok with cheese event@simply.food.

    ReplyDelete
  3. very very interesting recipe... looks delicious and with paneer it is awesome!!! Thanks for linking it to my event!! Looking for more yummy recipes!!

    Sowmya

    ReplyDelete

Thank you for stopping by. Your comments are valuable to me.