Coconut Sweet And Sour Patties
|Fresh coconut||1 , grated|
|Seedless raisins||25 Gram|
|Sour limes||3 , juiced|
|Ground broiled cumin||1 Tablespoon|
|Ground broiled coriander||1 Tablespoon|
|Finely chopped fresh coriander||4 Tablespoon|
|Black pepper powder||1 Teaspoon|
|Breadcrumbs||1 Cup (16 tbs)|
|Flour||1 1⁄2 Cup (24 tbs)|
|Sunflower seed oil||2 Cup (32 tbs) (for deep frying)|
Place the potatoes in a pressure cooker, add water and cook till soft. Empty out in a thali, peel, sprinkle some salt on the potatoes and mash till you have a silky soft deposit. Set aside.
Place the grated coconut in a thali. Sprinkle the raisins, tiny nuts, ground cumin, coriander and salt over it. Mix well. Mix the sour lime juice and sugar and taste for salt. Sprinkle the fresh coriander and pepper powder over the whole mixture and crush it with your hand.
Make 12 to 18 balls from the potatoes. Wipe your hands in oil. Spread the potato mixture into a round circle in your left hand. Place some fresh coconut mixture in its centre and cover up into a ball. Prepare all the potato balls into similar stuffed rounds.
Roll each stuffed ball into the breadcrumbs and with the help of a broad sided knife, shape them into patties, a little flat at the top and bottom.
Place 1 1/2 cups gram flour into a bowl. Add salt and water and make a thin batter.
Place a karahi half filled with oil on a medium flame. When hot, dip each patties in the batter and release into the hot oil. Fry in small batches till golden red.
Eat as snack or a mealtime dish with date and tamarind chutney.