How to Cook Matar Pattice

Posted on Mar 20 2019 - 11:33am by kumar
Prep time: 5
Cook time: 45
Serves: 4 People

Ingredients for Matar Pattice :

For the Stuffing:

  • 1 1/2 cup blanched green peas
  • 1/2 cup fresh grated coconut
  • 1/2 cup fresh chopped coriander
  • 1 tsp chilly paste
  • 1/2 tsp ginger paste
  • 3 Tbsp sugar
  • 1/2 cup chopped raisins and cashew nuts
  • 2 Tbsp roasted peanuts crush
  • 1/2 lemon juice
  • 1 tsp ghee or oil
  • 1 tsp jeera
  • Salt to taste

For the Cover:

  • 6 boiled and peeled potatoes
  • 1/2 tsp ginger paste
  • 1 tsp green chilly paste
  • 1 Tbsp cornflour (if required)
  • 1 tsp sugar
  • Salt to taste
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To serve with:

  • Coconut chutney/Green chutney
  • Tomato ketchup
  • Oil for deep frying

How to Cook Matar Pattice :

To make Stuffing:

  1. Heat ghee or oil in a pan. Add cumin seeds, ginger paste, chilly paste and saute.
  2. Then add blanched green peas.
  3. Cook it to 3-4 minutes. Turn off the heat.
  4. Then add grated coconut, chopped coriander, cashews and raisins, lemon juice, sugar and salt to the mixture.
  5. Mix it and mash a bit. Set it aside for cooling.
  6. To make cover : Take potatoes in a bowl and mash it into fine paste.
  7. Add salt, sugar, ginger paste and chilly paste to the mashed potatoes.
  8. Also add corn flour if required.
  9. Make lemon sized balls of the mixture.
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To make Pattice:

  1. Grease your palms with oil.
  2. With the help of thumb make a deep hole into the potato ball in order to give it a shape of a hollow cup. Make sure that you do not make a hole in the dough.
  3. Press the cup such that it becomes bigger and bigger.
  4. Now add the filling to the hollow cup such that it fill 80% of the cup.
  5. Bring together the edges in the centre to seal the stuffing.
  6. Now shape it into a round ball Use circular motion of the hand while doing this.
  7. Make sure that potato cover does not break from any side.
  8. Roll the pattice in the corn flour till they are evenly coated from all the sides.
  9. Now, heat oil in a deep pan.
  10. Deep-fry the pattice on a medium flame till they turn light brown in colour. Drain on absorbent paper.
  11. Serve hot with fresh coconut chutney
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