Beyond Curry: Potato, Egg and Chutney Pattice Recipe

Name: Beyond Curry: Potato, Egg and Chutney Pattice Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 12 Pattices
Ingredients: 4 medium potatoes, boiled, mashed, and cooled; A small bunch of coriander leaves; 1 `1/2 tablespoons of grated coconut; 1 teaspoon cumin seeds; 2-3 green chillies or to taste; 6 medium cloves of garlic; Kosher salt; 1/2 teaspoon sugar; 3 hard boiled eggs, cut lengthwise into quarters; 4 tablespoons vegetable oil; 1 egg, beaten

The potato gets a good workout in Indian cuisine. Our kitchens will always have a steady supply of them. It's part of the grocery list: milk, bread, and a kilo of potatoes. There are tons of dishes we make out of the humble spud and it's one of those dependable vegetables we stock up on for the sudden dinner guest.

In Indian non-vegetarian cuisine, the potato is used to absorb the flavors of the meat and spices in curry dishes or to encase delicious morsels of lamb mince or in this case, boiled eggs.

Very often, it's the potatoes that are most sought after in a biryani and the textural contrast of crisp, deep-fried potato straws over a bed of meltingly tender mutton gravy is one of life's precious experiences. After a helping of this, it's easy to understand why the potato is the only vegetable that resolute Indian non-vegetarians will care to welcome onto their table.

It is this affable, hard-working nature of the potato with meats, which makes it the only vegetable that resolute Indian non-vegetarians will welcome on their tables. One of my favorite potato side dishes is the egg, chutney (a coriander and chile relish), and potato pattice (or dumpling). It's very easy to make and can be eaten as a starter or an accompaniment to any meal. And it's even easier to have one too many!

October 2011

Beyond Curry: Potato, Egg and Chutney Pattice Recipe

Prep 10 mins

Cook 15 mins

Active 25 mins

Total 25 mins

Makes 12 Pattices

Keep Screen Awake

4 medium potatoes, boiled, mashed, and cooled
One small bunch coriander leaves
1 1/2 tablespoons grated coconut
1 teaspoon cumin seeds
2-3 green chiles, or to taste
6 medium cloves garlic
Kosher salt
1/2 teaspoon sugar
3 hard-boiled eggs, cut lengthwise into quarters
4 tablespoons vegetable oil
1 egg, beaten

Use a tablepoon measure to make 12 balls of mashed potato. Knead each ball in your hands until smooth and form into a hollow cup.
Grind together coriander, grated coconut, cumin seeds, green chiles, garlic, salt, and sugar in a food processor or mortar and pestle to make a paste. Spread a teaspoon of the paste evenly into each hollow in the potatoes. (You should have some chutney left over.) Put an egg quarter in the chutney filled hollow. Close tightly with more mashed potato until everything is sealed carefully inside.
Heat the oil in a large nonstick or cast iron skillet over medium-high heat until shimmering.
Dip each pattice in the beaten egg and gently place in oil. Fry, turning frequently, until golden on each side. Remove, drain on a paper towel or clean kitchen towel-lined plate, and serve hot with remaining chutney.

Nutrition Facts (per serving)
1537	Calories
79g	Fat
169g	Carbs
46g	Protein

Nutrition Facts
Amount per serving
Calories	1537
% Daily Value*
Total Fat 79g	101%
Saturated Fat 13g	65%
Cholesterol 746mg	249%
Sodium 1619mg	70%
Total Carbohydrate 169g	61%
Dietary Fiber 19g	66%
Total Sugars 18g
Protein 46g
Vitamin C 182mg	912%
Calcium 291mg	22%
Iron 13mg	72%
Potassium 4333mg	92%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.