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:
- Soak sabudana in water for nearly 30 minutes. Drain it out into a sieve. Place it on a kitchen towel and pat it dry.
- Boil, peel and mash potatoes. Add the sabudana.
- Add rest of the ingredients for the covering.
- Mix well and keep it on the side.
For the filling:
- Squeeze out the excess water from the grated cucumber.
- Add rest of the filling ingredients and mix well.
To prepare the pattis:
- Divide the potato mixture into 8 parts.
- Take one part and roll it into a ball using oiled hands.
- Pat it into a circle about 3 inches or so.
- Place tablespoonful of the filling on top of the potato circle.
- Gently gather up the edges and seal in the middle.
- Roll it well but gently. Press it slightly to give a disc shape.
- Make sure there are no cracks.
- Keep the patti on a greased tray.
- Repeat steps 2 to 8 with the remaining potato mixture and filling.
- Keep the pattis in the fridge till required.
- You can either deep or shallow fry them in hot oil.
- Serve with your favourite chutney.
- 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|