“Indori Patties” is a super delicious and a unique street food from Indore (M.P.) which is known for its richness in food and snack varieties. This dish is so rare that if you are not from Indore or haven’t visited it ever then there is good chance that you haven’t even heard of this dish. Don’t confuse this patties with the usual veg-puffs which are available in most places and called patties because “Indori Patties” is completely different in the way it looks, is made and tastes. If you want to surprise your family and friends with an uncommon but awesome dish, “Indore Patties” could be your to-go recipe. I am sure you would like to add this in your cookbook. Good luck and happy cooking!!

Ingredients:

• 2 – Medium sized boiled Potatoes (Ubale huye Aloo)
• 1 table spoon – Corn flour (Makke ka atta) / all-purpose flour (Maida)
• 1 – Slice of bread
• 3 table spoons – Grated dry coconut/ desiccated coconut powder (Khopre ka Boora)
• 1 table spoon – Roasted peanut powder (Bhuni huyi Moongfali ka powder)
• 1 tea spoon – Ginger and green chilli paste (Adrak aur hari Mirch ka paste)
• 2 tea spoons- Lemon juice (Nimboo ka ras)
• ½ tea spoons- Red chilli powder (Lal Mirch powder)
• 1 table spoon- Chopped Raisins (Barik kati hui kishmish)
• 1 table spoon- Chopped Cashew nuts (Barik kate hue Kaju)
• Salt (as per taste)
• Oil for frying

Method:

The entire cooking process, is divided into following three steps:

1. Patties Dough:

• Take boiled potatoes, remove the skin and mash/grate finely.
• Add corn flour, crumbled bread slice and salt (as per taste) into mashed potatoes and knead into a smooth dough.

Note: You can use 1 tablespoon of breadcrumbs instead of slice of bread if your boiled potatoes are too sticky.

2. Patties Filling:

• Take dry coconut powder in a bowl and add lemon juice, ginger green chilli paste, peanut powder, red chilli powder, cashew nuts, raisins and salt into it and mix all ingredients well.

3. Stuffing and Frying Patties:

• Now take small ball of potato dough, flatten it softly with your fingertips.
• Place coconut mixture in it and enclose all sides and make round ball out of it.
• Repeat this process with remaining mixture.
• Heat oil in a frying pan/kadhaai. Deep fry these balls in batches on low-medium heat until they become golden brown evenly.
• Take out these balls on an absorbent paper/kitchen towel to remove excess oil and serve hot with date-tamarind chutney and green chutney.

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