Matar Pattice Recipe

Add Review
Matar Pattice
How to make Matar Pattice
  • Chef: Amarendra Mulye
  • Recipe Servings: 4
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Medium

Seasoned potatoes stuffed with masalas, coconut, nuts, raisins and peas, deep fried golden.

Ingredients of 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 (cumin seeds)
  • 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
  • To serve with:
  • Coconut chutney/Green chutney
  • Tomato ketchup
  • Oil for deep frying

How to Make 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.
  • 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
  • 12.Notes:
  • 13.You may substitute corn flour with and/or add bread crumbs also to enhance crunchiness.
  • 14.The healthier version of these pattice can be made by shallow frying the pattice instead of deep frying