Recipe: Coconut Cucumber Tikki
Coconut Cucumber Tikki or Pattis is a a potato based snack which is filled with a mixture of grated cucumber, coconut and nuts. Generally, coconut tikki or patties is made as a Farali option for fasting days. But my mother in law Nunu, always included cucumber in the stuffing. And this snack is both gluten free and vegan.
Memories
When my in laws took Diksha and became ISKCON devotees, Ekadashi fasting was a must. Their Guruji had requested that if possible on that day we shouldn’t prepare any grains, beans, cereals in the kitchen. Initially we thought that would be difficult considering that my kids were pretty young then. However, Nunu took it as a challenge to make Ekadashi fasting exciting for them. Unknowingly, they too were fasting with the rest of the family. We did have to bribe them with French Fries in the evening. Also we prepared different dishes to encourage the kids and adults to fast without any problems. The kids also looked forward to farali chevdo in their snack box, fried cashew nuts, peanuts and almonds as an afternoon snack and French Fries or chips as we call them in Kenya in the evening with different kind of patties each time.
Sharing Coconut Cucumber Recipe With The Group Foodies_Redoing Old Posts
Coconut Cucumber Tikki | Pattis recipe was first posted on the blog on 3rd Dec 2013. This is a very old post and the single photo I had added was simply horrible. Finally, got down to redoing this post with better photos, all thanks to the above group. Initiated by Renu who blogs at Cook With Renu, this group allows me to focus on redoing old posts. We post every fortnight. This gives us enough time to redo the recipes, take photos and rewrite the post in a more structured manner.
Updated this post on 13/03/2026
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Ingredients Required For Coconut Cucumber Tikki
Potatoes
Boil, peel and mash potatoes to get about 2 cups of mash. I prefer using Russets for recipes that require grated or mashed potatoes.
Flour
Using a bit of flour for binding. This helps the tikki or pattis to remain intact when we shallow or deep fry them. As I make this for fasting days, I use either amaranth, water chestnut, arrow root or tapioca flour.
Salt
As we are making this for fasting use Sendha Namak or rock salt. I usually use Himalayan Salt.
Black Pepper
Freshly cracked black pepper is the best. Add about ½ -1 tsp, according to your taste.
Green Chillis
We need green chilli minced or paste for both the potato covering and the filling. Add according to your taste.
Ginger
Ginger paste, minced or grated is required for the potato mixture and also for the filling.
Sugar
A bit of sugar will be added to both the potato mixture and the filling.
Lemon Juice
Adding lemon juice to both the potato mixture and the filling.
Tapioca Pearls
Soak about ¼ cup tapioca pearls or sabudana for 1 hour or overnight. Drain out the water and wash the sabudana under running water. Pat dry the sabudana with a kitchen towel. You don’t want to add wet sabudana to the potato mixture.
Cucumber
As I have used English cucumber, I did not peel the skin off. Grate the cucumber using a box grater, the larger side. Squeeze out the water or liquid from the cucumber.
Coconut
Best to use fresh coconut or frozen. Desiccated coconut does not give the same taste.
Peanuts
We need to lightly toast the peanuts in a pan over low heat. Crush them coarsely. If you don’t like peanuts, add toasted and chopped cashew nuts.
Sesame Seeds
Toast the sesame seeds in a pan over low heat till they begin to pop. Alternately toast them in the microwave oven for 1-2 minutes. We will be adding some to the filling.
Oil
We need allow for shallow frying the tikkis or patties.You can shallow or deep fry the tikki. For deep frying you will need more oil. I have used about ¼ cup oil for shallow frying them.
Fresh Coriander
Wash and chop fresh coriander to add to the filling.
Chutney
Chutney suitable for fasting days like Green Chutney, Peanut Yogurt Chutney
or the Date Chutney
Watch How To Make Cucumber Coconut Tikki
CUCUMBER COCONUT PATTIS
Coconut Cucumber Tikki or Pattis is a a potato based snack which is filled with a mixture of grated cucumber, coconut and nuts. This gluten free, vegan snack can be enjoyed on fasting days.
Servings 8 pieces
Ingredients
FOR THE POTATO MIXTURE
- 2 cups mashed potatoes about 3 medium potatoes
- ¼ cup sabudana
- 1 tsp salt
- 1 tsp sugar
- 1 tsp green chilli paste
- 1 tsp ginger paste
- ½ tsp black pepper coarsely ground
- 1 tbsp lemon juice
- 3 tbsp amaranth flour
FOR THE FILLING
- ½ cup cucumber grated
- ¼ cup roasted peanuts coarsely chopped
- ½ cup fresh coconut grated
- ½ tsp salt
- 1 tsp sugar
- 1 tbsp sesame seeds toasted
- 1 tsp green chilli paste
- 1 tsp ginger paste
FOR SHALLOW OR DEEP FRYING
- ¼ -1 cup oil
- some oil for greasing
Instructions
PREPARE THE POTATO MIXTURE
- Soak sabudana in water for 1 hour or overnight.
- 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 salt, sugar, black pepper powder, lemon juice, flour, ginger and green chilli pastes.
- Mix well and keep it on the side.
PREPARE THE COCONUT CUCUMBER FILLING
- Grate the cucumber. If the peel is tough, remove it before grating. Don't add any seeds also.
- Squeeze out the excess water from the grated cucumber.
- Add coconut, salt, sugar, coarsely chopped peanuts, sesame seeds, lemon juice, chopped coriander, ginger and chilli pastes.
- Mix well.
PREPARE THE COCONUT CUCUMBER TIKKIS | 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 the above steps with the remaining potato mixture and filling.
- Keep the pattis in the fridge for at least 30 minutes to an hour.
- You can either deep or shallow fry them in hot oil.
- I shallow fried them.
- Add ¼ cup oil in a wide frying pan.
- Allow it to become hot. Add a tiny piece of the potato mixture. If it comes up immediately then the oil is ready.
- Add the tikki |pattis depending on how big or small the pan is. Don't over crowd the pan.
- Allow the tikki to become golden brown.
- Then gently flip them over. Allow them to cook till they are golden brown.
- Place them on a kitchen towel so that the excess oil gets absorbed.
- Serve with your favourite chutney.
Notes
- 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.
- 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.
- Don't keep on flipping the tikki often, as it can break.
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