Kand ke Pattice

Methods

• Grate purple yam into a bowl.  And salt and breadcrumbs and knead. Grate potato into another bowl.  Add salt and knead.
• To make stuffing take coconut in a third bowl. Add crushed black peppercorns, cashewnuts, green chillies, ginger, raisins and salt and mix.  Add coriander leaves and mix.
• Spread cornflour in a plate. Spread arrowroot powder in another plate
• Take a small portion of potato, roll lightly in cornflour and spread it on your palm.  Place a portion of filling, gather in the edges and roll into a ball.
• Take a portion of yam, roll lightly in arrowroot powder and spread it on your palm. Place the stuffed potato ball in the centre, gather in the edges and roll into a ball.  Place it in a mould and press lightly and de-mould and keep it on a plate.  Similarly make more patties.  (You can make these in advance and keep it in the refrigerator and deep fry them just before serving.)
• Heat sufficient oil in a kadai.  Roll the patties in some cornflour so that their shape is retained. Gently slide them into the hot oil and deep-fry on medium heat till crisp and golden. Drain on absorbent paper.
• Arrange them on a serving platter and serve hot with a bowl of green chutney.