Parsi Style Khaman Pattice Recipe

Ingredients

• 4 Potatoes (Aloo)
• Salt to taste
• 1 teaspoon Red Chilli powder
• 2 tablespoon Corn flour
• 1/2 teaspoon Water
• 1/4 cup Whole Wheat Bread crumbs
• Oil as needed
• 1/4 cup Fresh coconut grated
• 2 tablespoon Sultana Raisins (I used black and golden raisins)
• 1/2 inch Ginger finely chopped
• 3 teaspoon Lemon juice
• 4 Green Chillies finely chopped
• 1 teaspoon Black pepper powder
• 2 tablespoon Coriander (Dhania) Leaves finely chopped

Steps

1. To prepare Parsi Style Khaman Pattice Recipe, boil potatoes in enough water until just cooked, do not overcook the potatoes. Drain the potatoes well and wipe it with a thick tissue paper. Remove most of the moisture from the potatoes. Then remove the skin and mash the potatoes well.
2. Mix salt, red chili powder to the potatoes well. Keep aside.
3. In a bowl, add fresh grated coconut, finely chopped green chilies, fresh ginger, fresh coriander leaves, pepper powder, lime juice and raisins and mix well.
4. Roll a portion of potato mash, add a teaspoon or little more of the stuffing mix in the center and then cover and seal the stuffing well. Slightly press the pattice into a disc. Make sure you seal the stuffing really well and do not over do the stuffing. Keep aside. Repeat this for the rest of the potato mash.
5. Heat oil in a wok for deep frying or in 2 tablespoons oil in a shallow frying pan. Once oil turns hot, reduce the flame to medium low.
6. In a bowl whisk corn flour and 1/2 teaspoon water.
7. Dip the potato pattice in corn starch mix, then coat it in bread crumbs and shallow fry them on each side till golden brown. You can also deep fry them in oil, in a deep frying pan like the way the traditional recipe call for, until both sides are golden brown.
8. Serve Parsi Style Khaman Pattice Recipe immediately with green chutney during evening or as an appetizer.