Kand ke Pattice

About Kand ke Pattice

Ingredients

• Medium purple yam, peeled, cut into chunks and boiled 2
• Salt to taste
• Breadcrumbs ½ cup
• Medium potatoes, boiled and peeled 2
• Scraped fresh coconut ½ cup
• Black peppercorns, crushed 5 to 6
• Cashewnuts, finely chopped 7 to 8
• Green chillies, chopped 2
• Ginger, chopped ½ inch
• Raisins 1 tbsp
• Fresh coriander leaves, chopped 1 tbsp
• Cornflour 1 cup
• Oil to deep-fry
• Green chutney to serve

How to Make Kand ke Pattice (Stepwise Photos)

Method

1. Grate purple yam into a bowl. And salt and breadcrumbs and knead. Grate potato into another bowl. Add salt and knead.
2. To make stuffing take coconut in a third bowl. Add crushed black peppercorns, cashewnuts, green chillies, ginger, raisins and salt and mix. Add coriander leaves and mix.
3. Spread cornflour in a plate. Spread arrowroot powder in another plate
4. Take a small portion of potato, roll lightly in cornflour and spread it on your palm. Place a portion of filling, gather in the edges and roll into a ball.
5. Take a portion of yam, roll lightly in arrowroot powder and spread it on your palm. Place the stuffed potato ball in the centre, gather in the edges and roll into a ball. Place it in a mould and press lightly and de-mould and keep it on a plate. Similarly make more patties. (You can make these in advance and keep it in the refrigerator and deep fry them just before serving.)
6. Heat sufficient oil in a kadai. Roll the patties in some cornflour so that their shape is retained. Gently slide them into the hot oil and deep-fry on medium heat till crisp and golden. Drain on absorbent paper.
7. Arrange them on a serving platter and serve hot with a bowl of green chutney.

Additional Tips and Tricks

About chef

Chef Rakesh Sethi

Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps