Farari potato and topiaco pattis

Ingredients

• 3 medium sized potatoes
• 1 cup of topiaco
• 1 teaspoon gratted ginger
• 2-3 fresh green chillies chopped finely
• small bunch of coriander
• 1 teaspoon salt
• 1 teaspoon coarse pepper
• 1 -2 teaspoons sugar (optional)
• 1-2 teaspoons fresh lemon juice (optional)
• 1 litre tablespoons of cooking oil
• Fresh curry leaves (optional)

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Preparation

• Soak the topiaco in just enough water to cover them. Check after half an hour and the topiaco should be soft now.
• If not, add a bit more water and check in 10 to 15 minutes. In the mean time, Steam or boil the potatoes in their jackets.
• Best way is to wash the potatoes; then score around the potato across the length by running a knife around the potato.
• Once boiled, check that they are cooked through and allow them to cool. Once cooled, peel the potato. Peeling is easy if you have scored the potatoes.
• Mash up the topiaco and potatoes. Add the ginger, chillies, salt, pepper, the coriander, lemon and sugar.
• Divide this mixture into 15-20 small balls. The balls should be like small marbles rather than golf balls.
• Lightly oil your fingers and press the balls to form small pattis.
• On a lightly oiled frying pan, cook the pattis turning them slowing when they get golden brown.
• Serve the patttis with yogurt on its own or with the rest of your farrari food.