Petitchef

Farari potato and topiaco pattis

Main Dish
4 servings
15 min
25 min
Very Easy

Ingredients

Number of serving: 4
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)

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.

Photos

FARARI POTATO AND TOPIACO PATTIS, photo 1FARARI POTATO AND TOPIACO PATTIS, photo 2




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