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:
- In a big bowl mix all the ingredients very well. Adjust the spices according to your taste.
- Grease a big tray or plate lightly with oil.
- 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.
- Place it on the tray. Repeat step 3 with the remaining mixture.
- Shallow fry or deep fry the pattis when required.
- Put the chillis, coriander and peanuts in a processor and mince it into a coarse mixture.
- Add it to the yogurt. Add salt and mix well.
- Serve it with the pattis.
- 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.
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