23 April, 2021

Stuffed Potato Patties

Comments : 8 Posted in : Starters & Snacks on April 23, 2021 by : Fizza Tags: alu tikki, cutlet, veg alakiev

These delicious homemade stuffed potato patties, when bitten into, reveals a delicious mixture of coconut and cheese that is so pleasing to our taste buds.

Stuffed potato patties is a perfect starter for any occasion, and is ready to fill you up easily, and can be served in any meal.

For the base or the outer layer

Soak poha or flattened rice for a few minutes till soft. Drain the water and keep aside to allow excess water to drain

Boil peel and mash the potatoes and salt and chilli flakes, I have also added finely chopped coriander leaves, add drained poha , mix properly.

Make sure the dough is lump free and smooth in texture .If the dough feels sticky add two teaspoon of rice flour or corn starch and bind again till smooth.

If adding cornstarch make sure the mash potato dough is cold.

Stuffing

The stuffing I have made of grated cheese and grated coconut which I have tempered with mustard leaves, curry leaves, and finely chopped green chilies

You can use any stuffing of your choice lentils and herbs, veggies and cheese ,veggies and herbs. If you are a non-vegetarian you can add shredded chicken or mutton mince.

To assemble the patties

Take a golf size ball of potato mixture , flatten the ball and place a tablespoon of stuffing mixture in the center.

Wrap the sides together, seal the ball in the center. gently roll and flatten the ball.

As per your choice you can deep fry or shallow fry .

Tips

Potato patties taste best when crispy from outside and full of flavours from inside.

Poha or flattened rice gives a perfect crispy patties.

If you dont have poha add rice flour or cornflour ,if using cornflour see to it that the potato mix is cold or else the mixture wil lbecome sticky.

Do not keep the potato dough for long as it will release moisture and the patties will break during frying or shallow frying.

Recipe

Preparation Time: 15 Min
Cooking Time: 45 min
Total Time: 1 hr
Serves: 10 patties

Ingredients

For the outer covering
400 gm potatoes boiled
½  cup poha or flattened rice
½  teaspoon red chilli powder
Salt to taste
2 tablespoon of finely chopped coriander leaves

For the filling
¼ cup grated coconut
¼ cup grated cheese
2 green chilies finely chopped
¼ teaspoon mustard seeds
Few curry leaves
1 tbsp finally chopped coriander leaves

Oil for frying

Method

Filling

• In a pan heat, oil add mustard seeds and curry leaves saute for 2 – 3 seconds add green chilies off the flame.
• Mix grated cheese, coconut, and coriander leaves add the above tempering mix, and keep aside.
  Outer layer
• Wash the poha and soak for 2 – 3 min, then keep aside in the strainer to drain out the excess water and the flakes are dry.
• Peel and mash the potatoes, see to it no lumps are there. Add coriander leaves, chilli powder, and salt. Bind all the ingredients together. If it is sticky add 1 teaspoon of rice flour or corn starch mix properly.
• Adjust the seasonings add a teaspoon of oil and bind properly.
  Making the patties
• Take a golf size ball potato mixture in the hand roll it and then flatten it.
• Add 1 tablespoon of stuffing mix in the center.
• Wrap together and seal the ball in the center.
• Gently flatten the ball. Repeat this process with the rest of the dough and mixture.
  Frying
• Heat a broad pan, add 3 – 4 tablespoon of oil and fry the potato patties on medium heat until golden brown on both sides.
• If you want the patties to be more crunchy you can bake them additionally for 10 – 15 min at 180 degrees.
• The patties can also be baked in the oven without frying. Brush them with oil from both sides and bake in the oven at 200 degrees till golden brown flipping halfway through.
• Or you can bake them first and then deep fry, it will give a deep golden color and will also fry fast.
• Serve hot with tamarind chutney or green chutney or schezwan sauce