Tuesday, 3 December 2013

347.cucumber coconut pattis

Another Ekadashi delight

   It always baffles me how for an Ekadashi fasting we tend to make so much variety of food. Well, I really am not complaining as I love Ekadashi or farali food. No wonder, I find it difficult to fast on just fruits. But perhaps one day I will be able to. Perhaps I should make the farali food the previous day and have it so on the actual day temptation is not playing havoc in my mind. 
   I recently made some pattis that Nunu use to make for Ekadashi. The filling is made from grated cucumber and fresh grated coconut. Unlikely combination but the patties is a delight to have with any chutney of your choice. Filling the potato outer covring with the crumbly filling is a bit fiddly but patience is all you require and a kitchen towel nearby to wipe your fingers frequently.



CUCUMBER COCONUT PATTIS
Makes about 8 medium size ones

For the covering:

3 medium boiled and peeled potatoes (you will get about 2½ cups of mashed potato)
2 tbsp small sabudana (tapioca balls)
1 tsp salt
½ tsp sugar
½ to 1 tsp green chilli paste
1 tsp ginger paste
½ tsp coarse black pepper powder
1 tbsp lemon juice
2 tbsp arrowroot flour or tapioca(cassava) flour 

For the filling:

½ cup grated cucumber that has been peeled
¼ cup chopped cashew nut
¼ cup grated fresh coconut
½ tsp salt
1 tsp sugar
1 tbsp roasted sesame seeds (tal)
1 tsp green chilli paste or 2 green chillis chopped finely
½ tsp ginger paste
¼ tsp clove powder
¼ tsp cinnamon powder

oil for either deep frying or shallow frying
oil for greasing

To prepare the covering:
  1. Soak sabudana in water for nearly 30 minutes. Drain it out into a sieve. Place it on a kitchen towel and pat it dry.
  2. Boil, peel and mash potatoes. Add the sabudana.
  3. Add rest of the ingredients for the covering.
  4. Mix well and keep it on the side.
For the filling:
  1. Squeeze out the excess water from the grated cucumber.
  2. Add rest of the filling ingredients and mix well.
To prepare the pattis:
  1. Divide the potato mixture into 8 parts.
  2. Take one part and roll it into a ball using oiled hands.
  3. Pat it into a circle about 3 inches or so.
  4. Place tablespoonful of the filling on top of the potato circle.
  5. Gently gather up the edges and seal in the middle.
  6. Roll it well but gently. Press it slightly to give a disc shape. 
  7. Make sure there are no cracks.
  8. Keep the patti on a greased tray.
  9. Repeat steps 2 to 8 with the remaining potato mixture and filling.
  10. Keep the pattis in the fridge till required.
  11. You can either deep or shallow fry them in hot oil.
  12. Serve with your favourite chutney.
Tips:
  • Make sure the water is completely squeezed out of the cucumber.
  • Dry the soaked sabudana before adding to the potato otherwise the potato mixture will become soggy.
  • If you are preparing these patties for normal use, and not for fasting, you can add cornflour instead of arrowroot or tapioca flour.
  • Make sure the oil is hot before you begin frying. A small piece of the potato mixture when dropped in the oil should come up immediately. Let the under side become a bit brown before you flip it or turn it.
You may want to check out the following:

raw banana paneer pattis
banana fig apricot smoothie

mogo chaat

2 comments:

  1. Would be great to slide onto some burger buns...

    ReplyDelete
  2. Delicious and also healthy one love it Mayuri.

    ReplyDelete

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

Tuesday, 3 December 2013

347.cucumber coconut pattis

Another Ekadashi delight

   It always baffles me how for an Ekadashi fasting we tend to make so much variety of food. Well, I really am not complaining as I love Ekadashi or farali food. No wonder, I find it difficult to fast on just fruits. But perhaps one day I will be able to. Perhaps I should make the farali food the previous day and have it so on the actual day temptation is not playing havoc in my mind. 
   I recently made some pattis that Nunu use to make for Ekadashi. The filling is made from grated cucumber and fresh grated coconut. Unlikely combination but the patties is a delight to have with any chutney of your choice. Filling the potato outer covring with the crumbly filling is a bit fiddly but patience is all you require and a kitchen towel nearby to wipe your fingers frequently.



CUCUMBER COCONUT PATTIS
Makes about 8 medium size ones

For the covering:

3 medium boiled and peeled potatoes (you will get about 2½ cups of mashed potato)
2 tbsp small sabudana (tapioca balls)
1 tsp salt
½ tsp sugar
½ to 1 tsp green chilli paste
1 tsp ginger paste
½ tsp coarse black pepper powder
1 tbsp lemon juice
2 tbsp arrowroot flour or tapioca(cassava) flour 

For the filling:

½ cup grated cucumber that has been peeled
¼ cup chopped cashew nut
¼ cup grated fresh coconut
½ tsp salt
1 tsp sugar
1 tbsp roasted sesame seeds (tal)
1 tsp green chilli paste or 2 green chillis chopped finely
½ tsp ginger paste
¼ tsp clove powder
¼ tsp cinnamon powder

oil for either deep frying or shallow frying
oil for greasing

To prepare the covering:
  1. Soak sabudana in water for nearly 30 minutes. Drain it out into a sieve. Place it on a kitchen towel and pat it dry.
  2. Boil, peel and mash potatoes. Add the sabudana.
  3. Add rest of the ingredients for the covering.
  4. Mix well and keep it on the side.
For the filling:
  1. Squeeze out the excess water from the grated cucumber.
  2. Add rest of the filling ingredients and mix well.
To prepare the pattis:
  1. Divide the potato mixture into 8 parts.
  2. Take one part and roll it into a ball using oiled hands.
  3. Pat it into a circle about 3 inches or so.
  4. Place tablespoonful of the filling on top of the potato circle.
  5. Gently gather up the edges and seal in the middle.
  6. Roll it well but gently. Press it slightly to give a disc shape. 
  7. Make sure there are no cracks.
  8. Keep the patti on a greased tray.
  9. Repeat steps 2 to 8 with the remaining potato mixture and filling.
  10. Keep the pattis in the fridge till required.
  11. You can either deep or shallow fry them in hot oil.
  12. Serve with your favourite chutney.
Tips:
  • Make sure the water is completely squeezed out of the cucumber.
  • Dry the soaked sabudana before adding to the potato otherwise the potato mixture will become soggy.
  • If you are preparing these patties for normal use, and not for fasting, you can add cornflour instead of arrowroot or tapioca flour.
  • Make sure the oil is hot before you begin frying. A small piece of the potato mixture when dropped in the oil should come up immediately. Let the under side become a bit brown before you flip it or turn it.
You may want to check out the following:

raw banana paneer pattis
banana fig apricot smoothie

mogo chaat
Pin It

2 comments:

  1. Would be great to slide onto some burger buns...

    ReplyDelete
  2. Delicious and also healthy one love it Mayuri.

    ReplyDelete

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