Parsi Style Khaman Pattice Recipe
Looking for a easy but amazing vegetarian starter recipe for your party? I have got one just for you, it’s Parsi style Khaman Pattice recipe. This patty is not a regular potato pattice, this one is unique and interesting. These are stuffed potato pattice with a center filled with a mixture of coconut, raisins and green chilli with other spices, to make the crispy pattice is simply just irresistible! I bet you can’t stop eating just one. You can serve it as a tea time snack with green chutney.
If you like this recipe, try more recipes from Parsi cuisine
- 4 Potatoes (aloo)
- Salt , to taste
- 1 teaspoon Red chilli powder
- 2 tablespoon Corn flour
- 1/2 teaspoon Water
- 1/4 cup Bread crumbs
- Cooking oil , as needed For the filling
- 1/4 cup Fresh coconut , grated
- 2 tablespoon Raisins , (I used black and golden raisins)
- 1/2 inch Ginger , finely chopped
- 3 teaspoon Lemon juice
- 4 Green Chillies , finely chopped
- 1 teaspoon Black pepper powder
- 2 tablespoon Coriander leaves (Dhania) , finely chopped
Directions for Parsi Style Khaman Pattice Recipe
To prepare Parsi Style Khaman Pattice Recipe, boil potatoes in enough water until just cooked, do not overcook the potatoes. Drain the potatoes well and wipe it with a thick tissue paper. Remove most of the moisture from the potatoes. Then remove the skin and mash the potatoes well.
Mix salt, red chili powder to the potatoes well. Keep aside.
In a bowl, add fresh grated coconut, finely chopped green chilies, fresh ginger, fresh coriander leaves, pepper powder, lime juice and raisins and mix well.
Roll a portion of potato mash, add a teaspoon or little more of the stuffing mix in the center and then cover and seal the stuffing well. Slightly press the pattice into a disc. Make sure you seal the stuffing really well and do not over do the stuffing. Keep aside. Repeat this for the rest of the potato mash.
Heat oil in a wok for deep frying or in 2 tablespoons oil in a shallow frying pan. Once oil turns hot, reduce the flame to medium low.
In a bowl whisk corn flour and 1/2 teaspoon water.
Dip the potato pattice in corn starch mix, then coat it in bread crumbs and shallow fry them on each side till golden brown. You can also deep fry them in oil, in a deep frying pan like the way the traditional recipe call for, until both sides are golden brown.
Serve Parsi Style Khaman Pattice Recipe immediately with green chutney during evening or as an appetizer.
Jyothi Rajesh is an engineer by profession. Food and any thing related to food is her passion. She loves to cook, style and photograph food. She spends half of my week teaching Robotics to children and the rest of my week she get lost in cooking and photography. She cook for two reasons. First, cooking is, in all honesty, a way to show that she cares about people. It gives her great pleasure to make something that someone enjoys! Second, "I love the quest … the quest for great ingredient combinations, for unexpected flavors, for those “wow” recipes."