Peas Potato Pattice in Tomato Gravy | Sanjeev Kapoor Khazana

Shallow fried peas potato pattice cooked in creamy tomato gravy.

PEAS POTATO PATTICE IN TOMATO GRAVY

Ingredients

1 cup green peas, boiled
3 medium potatoes, boiled peeled and grated
3 medium tomatoes
1 tablespoon cornflour
1 teaspoon green chilli paste
Salt to taste
2 green chillies, finely chopped
2 tablespoons scraped coconut
1½ teaspoons of sugar
3 tablespoons fresh cream
1 tablespoon + Oil to deep fry
½ cup refined flour
½ cup dried breadcrumbs
¼ cup tomato ketchup
1 teaspoon red chilli powder
1 tablespoon lemon juice
2 tablespoon grated cheese

Method


1. Preheat the oven to 180°C.
2. Boil and peel tomatoes.
3. Take potatoes in a large bowl add corn flour, green chilli paste and salt. Knead into dough.
4. Roughly mash green peas in a bowl add green chillies, coconut, salt, one teaspoon sugar and one tablespoon fresh cream. Mix well.
5. Take a portion of the potato mixture and flatten it in your palms, place a portion of the green pea mixture in the center and shape into a medium sized ball.
6. Heat sufficient oil in a kadai.
7. Take refined flour in a bowl add sufficient water to make thick slurry. Spread breadcrumbs in a plate.
8. Dip the pattice in the slurry and then coat with breadcrumbs and deep fry in hot oil till golden brown and crisp.
9. Drain on absorbent paper and keep aside.
10. Cool, peel and grind tomatoes into a smooth puree.
11. Heat one tablespoon oil in a pan. Add tomato puree and sauté for two to three minutes or till the raw flavour is gone.
12. Add tomato ketchup, salt, remaining sugar, red chilli powder. Mix well and simmer for one to two minutes. Add lemon juice and mix well.
13. Add remaining tablespoon cream and mix well.
14. Arrange the fried pattice in a baking dish. Pour prepared tomato gravy over it. Spoon a dollop of fresh cream over each pattice and sprinkle with grated cheese.
15. Bake for 5 minutes or till the cheese melts.
16. Serve hot.

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Cuisine - Indian

Course - starter

Dish - starter