As I have told you in earlier posting, on the days we Hindus fast, there is a list of foods that we are “allowed” to eat. The list - often referred to as farari food - includes all the fruits and nuts, milk and milk products including yogurt. It also includes potatoes, sweet potatoes, cassava, tapiaco, ragigara flour etc…. In fact, the sumptuous delicacies you can eat in place of everyday food makes you feel that you are having a feast because of the variety you can make.
One of the delicacies I make is pattis made from potato and topiaco. These pattis can be eaten as a farrari dish or also with radga as ragda pattis.
Ingredients for 4 servings:
3 medium sized potatoes
1 cup of topiaco
1 teaspoon gratted ginger
2-3 fresh green chillies chopped finely
small bunch of coriander
1 teaspoon salt
1 teaspoon coarse pepper
1 -2 teaspoons sugar (optional)
1-2 teaspoons fresh lemon juice (optional)
1 litre tablespoons of cooking oil (I used sunflower oil)
Fresh curry leaves (optional)
1. Soak the topiaco in just enough water to cover them. Check after half an hour and the topiaco should be soft now. If not, add a bit more water and check in 10 to 15 minutes.
2. In the mean time, Steam or boil the potatoes in their jackets. Best way is to wash the potatoes; then score around the potato across the length by running a knife around the potato. Once boiled, check that they are cooked through and allow them to cool. Once cooled, peel the potato. Peeling is easy if you have scored the potatoes.
3. Mash up the topiaco and potatoes. Add the ginger, chillies, salt, pepper, the coriander, lemon and sugar.
4. Divide this mixture into 15-20 small balls. The balls should be like small marbles rather than golf balls.
5. Lightly oil your fingers and press the balls to form small pattis.
6. On a lightly oiled frying pan, cook the pattis turning them slowing when they get golden brown.
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