Potato Pattice With Coconut Stuffing In Myborosil Serving Plate

Potato Pattice With Coconut Stuffing In Myborosil Serving Plate


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About this recipe: An evening gathering with friends spent over some refreshing tea and snacks is always delightful. Here is a hearty snack – a pattice that is actually a crisp potato patties stuffed with a delicious coconut –dry fruits stuffing that give it a sweet and tangy flavor. The preparation of the dish to serve about 4-5 people will be as follows SERVES: 4-5


  • 3 large potatoes of about 350 grams
  • 3 tbsp arrow root flour
  • rock salt as required
  • ¼ cup of grated coconut that is tightly packed
  • 3 tbsp of coarsely crushed or finely chopped cashew
  • 2 tbsp of chopped raisins
  • 2 to 2.5 tbsp of chopped coriander leaves
  • ½ tsp of green chili paste or 1 green chili crushed in mortar-pestle to a fine paste
  • 3 tbsp of roasted and coarsely crushed peanuts
  • ½ tsp of sugar
  • rock salt as required
  • 3 tbsp peanut oil or 2 tbsp of ghee for frying


  1. Firstly, boil the 350 grams of potatoes or the 3 large potatoes in a pressure cooker till they are tender and fully cooked.
  2. Next, while they are still warm, peel and chop them, taking the potatoes in a mixing bowl.
  3. Use a a potato masher to mash the potatoes really well. Once done, then allow the mashed potatoes to cool.
  4. once these mashed potatoes have cooled down to the room temperature, then pour 3 tbsp of arrow root flour and salt. Instead of the arrow root flour you can also add add corn starch, rice flour or bread crumbs.
  5. Once done, you can mix the flour and gently knead the mixture.
  6. Having completed it, cover and keep aside the potato dough.
  7. Heat a small pan and add 3 tbsp of peanuts.
  8. The peanuts need to be roasted by stirring them often on a low flame till they become crunchy and have a few black spots on them. Having obtained this remove he peanuts and keep them aside.
  9. Add 3 tbsp of cashews to the same pan.
  10. The cashews need to be roasted till you see golden spots on them.
  11. Put aside the cashews and let them cool.
  12. Add the peanuts in a mortar-pestle, and coarsely crush them. A grinder can also be used to achieve the same.
  13. Then add the roasted cashews and just crush them lightly. Chop the cashews into small bits and pieces.
  14. Take ¼ cup tightly packed grated coconut in another mixing bowl.
  15. Add the peanuts and cashews to it.
  16. Then add 2 tbsp of the chopped raisins, 1 tsp of lime juice, ½ tsp of sugar, 2 to 2.5 tbsp chopped coriander leaves and ½ tsp green chili paste (about 1 green chili crushed in mortar-pestle to a paste
  17. Next add 1 tsp lime juice.
  18. Stir the stuffing mixture very well.
  19. Medium sized balls are to be made from the dough mixture.
  20. Each ball is to be flattened.
  21. Place in it 1 or 2 tbsp of the prepared stuffing.
  22. Bring the edges towards the center and then gently seal the edges. The filling needs to be properly sealed within the potato mixture, so that while it is being fried, the pattice do not break. Flatten the pattice slightly
  23. All the pattice needs to be prepared this way.
  24. Heat about 3 tbsp oil for frying in a tava . Coat the pattice with flour. Dust off the excess flour from the pattice.
  25. Place the root flour coated pattice in medium hot oil for shallow frying. It can also be allowed to deep fry.
  26. When one side is partly cooked, flip over.
  27. Flip again when the other side is browned.
  28. Shallow fry these pattice flipping a couple of times more till they are golden and crisp from out.
  29. Drain the in pattice on kitchen paper towels.


Serve the patties hot with a no onion no garlic coriander chutney in elegant My Borosil microwavable serving plates along with sweetened curd or tamarind dates chutney.

See it on my blog


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Delicious!! - 25 Mar 2015

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