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.
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.