Farari potato and tapioca pattis

Name: Farari potato and tapioca pattis
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: En
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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Main Dish

Very Easy

40 min

Preparation

Preparation15 min

Cook time25 min

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.