Polpette di cetriolo e cocco

Ingredienti

• 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

Preparazione

1. 1

   --- PREPARE THE POTATO MIXTURE ---

2. 2

   Soak sabudana in water for 1 hour or overnight.

3. 3

   Drain it out into a sieve. Place it on a kitchen towel and pat it dry.

4. 4

   Boil, peel and mash potatoes.

5. 5

   Add the sabudana.

6. 6

   Add salt, sugar, black pepper powder, lemon juice, flour, ginger and green chilli pastes.

7. 7

   Mix well and keep it on the side.

8. 8

   --- PREPARE THE COCONUT CUCUMBER FILLING ---

9. 9

   Grate the cucumber. If the peel is tough, remove it before grating. Don't add any seeds also.

10. 10

    Squeeze out the excess water from the grated cucumber.

11. 11

    Add coconut, salt, sugar, coarsely chopped peanuts, sesame seeds, lemon juice, chopped coriander, ginger and chilli pastes.

12. 12

    Mix well.

13. 13

    --- PREPARE THE COCONUT CUCUMBER TIKKIS | PATTIS ---

14. 14

    Divide the potato mixture into 8 parts.

15. 15

    Take one part and roll it into a ball using oiled hands.

16. 16

    Pat it into a circle about 3 inches or so.

17. 17

    Place tablespoonful of the filling on top of the potato circle.

18. 18

    Gently gather up the edges and seal in the middle.

19. 19

    Roll it well but gently. Press it slightly to give a disc shape.

20. 20

    Make sure there are no cracks.

21. 21

    Keep the patti on a greased tray.

22. 22

    Repeat the above steps with the remaining potato mixture and filling.

23. 23

    Keep the pattis in the fridge for at least 30 minutes to an hour.

24. 24

    You can either deep or shallow fry them in hot oil.

25. 25

    I shallow fried them.

26. 26

    Add ¼ cup oil in a wide frying pan.

27. 27

    Allow it to become hot. Add a tiny piece of the potato mixture. If it comes up immediately then the oil is ready.

28. 28

    Add the tikki |pattis depending on how big or small the pan is. Don't over crowd the pan.

29. 29

    Allow the tikki to become golden brown.

30. 30

    Then gently flip them over. Allow them to cook till they are golden brown.

31. 31

    Place them on a kitchen towel so that the excess oil gets absorbed.

32. 32

    Serve with your favourite chutney.