CUCUMBER COCONUT PATTIS

Coconut Cucumber Tikki or Pattis is a a potato based snack which is filled with a mixture of grated cucumber, coconut and nuts. This gluten free, vegan snack can be enjoyed on fasting days.

📝 Ingredients

• 2 cups mashed potatoes (about 3 medium potatoes)
• 1/4 cup sabudana
• 1 tsp salt
• 1 tsp sugar
• 1 tsp green chilli paste
• 1 tsp ginger paste
• 1/2 tsp black pepper (coarsely ground)
• 1 tbsp lemon juice
• 3 tbsp amaranth flour
• 1/2 cup cucumber grated
• 1/4 cup roasted peanuts (coarsely chopped)
• 1/2 cup fresh coconut (grated)
• 1/2 tsp salt
• 1 tsp sugar
• 1 tbsp sesame seeds (toasted)
• 1 tsp green chilli paste
• 1 tsp ginger paste
• 1/4 -1 cup oil
• some oil for greasing

👨‍🍳 Instructions

1. 1--- PREPARE THE POTATO MIXTURE ---
2. 2Soak sabudana in water for 1 hour or overnight.
3. 3Drain it out into a sieve. Place it on a kitchen towel and pat it dry.
4. 4Boil, peel and mash potatoes.
5. 5Add the sabudana.
6. 6Add salt, sugar, black pepper powder, lemon juice, flour, ginger and green chilli pastes.
7. 7Mix well and keep it on the side.
8. 8--- PREPARE THE COCONUT CUCUMBER FILLING ---
9. 9Grate the cucumber. If the peel is tough, remove it before grating. Don't add any seeds also.
10. 10Squeeze out the excess water from the grated cucumber.
11. 11Add coconut, salt, sugar, coarsely chopped peanuts, sesame seeds, lemon juice, chopped coriander, ginger and chilli pastes.
12. 12Mix well.
13. 13--- PREPARE THE COCONUT CUCUMBER TIKKIS | PATTIS ---
14. 14Divide the potato mixture into 8 parts.
15. 15Take one part and roll it into a ball using oiled hands.
16. 16Pat it into a circle about 3 inches or so.
17. 17Place tablespoonful of the filling on top of the potato circle.
18. 18Gently gather up the edges and seal in the middle.
19. 19Roll it well but gently. Press it slightly to give a disc shape.
20. 20Make sure there are no cracks.
21. 21Keep the patti on a greased tray.
22. 22Repeat the above steps with the remaining potato mixture and filling.
23. 23Keep the pattis in the fridge for at least 30 minutes to an hour.
24. 24You can either deep or shallow fry them in hot oil.
25. 25I shallow fried them.
26. 26Add ¼ cup oil in a wide frying pan.
27. 27Allow it to become hot. Add a tiny piece of the potato mixture. If it comes up immediately then the oil is ready.
28. 28Add the tikki |pattis depending on how big or small the pan is. Don't over crowd the pan.
29. 29Allow the tikki to become golden brown.
30. 30Then gently flip them over. Allow them to cook till they are golden brown.
31. 31Place them on a kitchen towel so that the excess oil gets absorbed.
32. 32Serve with your favourite chutney.