Patties (or Pattise as we call in our local language) is a very popular street food in India, especially in North India. The boiled and mashed potatoes stuffed with boiled and spice flavored lentils (Chana Dal or Bengal Gram), roasted on griddle with some oil or butter and generally served with curried Garbanzo (Ragda) and a dash of tamarind and coriander - mint chutney (Indian Dips) , some sliced onions and there you go, happily relishing a filling meal by itself or a snack.

Today's recipe is restricted to the Patties only, while the recipes of Ragda and Chutney shall follow soon .


patties patties
Patties


Recipe: Patties (Spiced lentils stuffed potato cutlets)
Prep Time: 30-45 minutes, mainly for cooking the potatoes and lentils
Cooking Time: 3-4 minutes per batch of cutlets (each batch could be of maximum 4 cutlets)
Makes:
6-7 Cutlets
Shelf Life of cutlets :
Can be refrigerated for upto a day
Recipe level:
Intermediary
Recipe/Post by:
Alka
Ingredients:
For Potato Covering:
3 large Potatoes, boiled and mashed
3 Bread Slices
2-3 Green Chillies
Few spoons of Chopped Coriander Leaves
1 tsp Chaat Masala (Optional. Available in any Indian grocery shop)
1 tsp Jeera/Cumin Seeds
Salt to taste

For Stuffing:
1 cup (A tad less than that) Chana Dal/Split Bengal Gram/Split Chickpeas
1 Green Chilli
¼ tsp Turmeric Powder
¼ tsp Garam Masala Powder
Salt as per taste
¼ tsp Amchoor Powder/Dried Mango Powder or Chaat Masala
1 tsp Jeera/Cumin seeds

You will also need:
Oil/Butter/Ghee for shallow frying

Special Utensils:
Pressure cooker for speedy boiling of potatoes and dal/lentils.
Griddle or Fry Pan (Note that the textures of the crust comes out best when cooked over iron griddle than pan. Again, a nonstick pan gives a less crispy crust, but you will save on calories).


patties stuffing
Potato Covering with Spiced Lentil Filling

Procedure:

Preparing Potato Covering & Lentil Stuffing:
  1. Mix boiled and mashed potatoes with bread crumbs (grind bread slices along with green chillies).
  2. Add salt, coriander leaves, cumin seeds and chaat masala (optional).
  3. Mix it properly and keep aside. Take care that there are no lumps in the mixture.
  4. For stuffing pick, soak, wash chana dal, add salt and turmeric powder, chopped green chilli and about one and half cup of water. The water should barely cover the dal. Close the lid of the cooker.
  5. Boil the dal till just cooked(two whistles in pressure cooker).
  6. Put off the gas, let the pressure subside and then open the lid. If dal is cooked but still some amount of water remains, then drain the excess water. If just traces of water are remaining, then heat the dal without covering with lid on high flame. Remember we need just cooked chana dal, not mushy.
  7. Add some garam masala powder, amchoor powder, cumin seeds and keep it covered for few minutes. You can also add some raisins and cashew nuts (Kishmish and Kaju). Let the dal cool properly.
  8. Now take a small portion of potato mixture, pat it on your palms(greased), place the stuffing of chana dal and roll it back into a ball.

stuffed potato,patties,ragda pattise
Patties before shallow frying

Shaping & Cooking the Patties:
  1. Now if you have the heart shaped mould that is used for making patties, then use it otherwise just make a tikki shape, a ball of mixture flattened a bit from both sides(just press the stuffed ball in between yours palms, very gently).
  2. Shallow fry on a hot griddle, adding some oil/ghee/butter and tossing it at intervals. Do not fry more than 4 patties in a single batch.
  3. Cook it on medium flame till the surface becomes crisp and brown.
Serving Suggestions:
  1. Serve it with chutney, or chickpeas in gravy (Chole), with some sliced onions.
  2. Tastes best with soft buns (Laadi Pav) but goes well on its own too.

Special Notes/Tips:
  • Using ghee/butter while shallow frying gives the patties a real flavorful taste, but avoid if you are counting calories and use oil instead.
  • I have found that making these on nonstick pan, do not result in crispy layer. Iron griddle works best to make the out layer crispy.
  • If there are unexpected guests, you can deep fry or microwave the patties, since shallow frying could take more time.
  • In absense of Ragda (if you haven't presoaked chickpeas or you run short of time to cook the elaborate meal), the patties goes well with just Coriander-Mint Chutney or even Tomato Ketchup.


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21 comments

  1. sunshinemom // 26 May 2009 at 19:25  

    Ekdum karare pictures!! I make them like this too. Girl you are so lucky! A branch of 'Kailash Parbat' (Colaba) opened just two days back at Reliance Mart in Pokhran II. Your chaats make me wonder sometimes whether you will even need to go there though!!

  2. Alka // 26 May 2009 at 19:39  

    Really ?? Wow i am so thrilled now...i was wondering what will i do for my regular dose of chaat once we shifted there...now if Kailash Parbat is there, i am damn relieved...kya khabar sunai hai..Tumhare munh mein ghee shakkar..oops i mean some vegan stuff(pick ur fav.)..lol
    And u wonder will i need to go there ?? Dear i m going there bang tommorrow..really...

  3. Vani // 26 May 2009 at 22:15  

    Looks super delicious, Alka! Perfectly shaped patties, perfectly browned and beautiful pictures!

  4. Poornima Nair // 26 May 2009 at 22:18  

    The cutlets are so perfectly shaped...they look delicious. Mouth watering!

  5. Kalyani // 26 May 2009 at 23:14  

    it looks delicious alka .. great pictures . i love them.....

  6. marriedtoadesi.com // 26 May 2009 at 23:43  

    These look amazing. I have to try this!!!

  7. A2Z Vegetarian Cuisine // 27 May 2009 at 00:44  

    The cutlet looks delicious. Very nice photographs.

  8. meeso // 27 May 2009 at 02:11  

    The pictures make them look so easy to make... I wonder if it will really be so easy to stuff and shape them ;) I am bookmarking to give it a try!

  9. Meera // 27 May 2009 at 08:48  

    Lovely pictures. Makes my mouth water. Yum!!

  10. Nags // 27 May 2009 at 13:02  

    so chubby! lovely pics too!

  11. rekhas kitchen // 27 May 2009 at 18:07  

    looks so so delicious with that lentil stuffing wow mouthwatering yaar

  12. Ramya Vijaykumar // 27 May 2009 at 22:31  

    Aweosme pic... the patties look great and I stop frying them in oil rather started baking them but still I could only appreciate the fried patties!!!

  13. A_and_N // 28 May 2009 at 05:39  

    The pics are perfect, Alka!

  14. charu // 28 May 2009 at 06:15  

    Looks yummy. Definitely trying this one right now

  15. Sharmila // 28 May 2009 at 16:25  

    This is a fab recipe Alka! I have heard of these patties but never knew what went into them.
    Can make them now ... thanks to you! :-)

  16. Soma // 28 May 2009 at 20:50  

    What a fabulous picture! I have never made them stuffed, always finding the easy way out. & u r so right about these not crisping well on non stick. I use my cast iron skillet.
    Soma(www.ecurry.com)

  17. Khaugiri // 28 May 2009 at 21:49  

    Tempting snaps and lovely recipe tooooooooo.......

  18. Varsha Vipins // 29 May 2009 at 04:08  

    Perfect yummies Alka..:)lovedur pics too..

  19. Srivalli // 29 May 2009 at 14:00  

    Looks really delicious alka..

  20. Sia // 29 May 2009 at 14:27  

    I could simply pick it directly from screen! fantastic pics and recipe Alka. I am looking forward to ragda and chutney recipes now :)

  21. egglesscooking // 29 May 2009 at 22:53  

    Alka, the pictures are so good. I have not made this before, so thank you very much for sharing this recipe.