Monday 12 March 2018

Matar Paneer Pattice

Matar pattice is a traditional Maharashtrian recipe. A potato cutlet stuffed with matar, coconut and nuts but I made with little change. I replaced coconut with paneer.


Ingredients for the outer covering:
  • Potatoes, boiled- 3 to 4 large sized
  • Blak pepper powder- ½ tsp
  • Corn flour or arrowroot powder- ½ cup or as required
  • Salt- to taste
Ingredients for the Filling:
  • Fresh green peas, boiled- 2 cups
  • Paneer, crumbled- ½ cup
  • Fresh coriander, finely chopped- ¼ cup
  • Green chilli- 6 to 8
  • Ginger- half inch
  • Cumin seeds- 1 tsp
  • Chat masala- 1 tsp
  • Oil- 2 tbsp
Other Ingredients:
Oil for Shallow Frying- as required


Method:
  • Peel and mash or grate the potatoes. Add black pepper and salt. Add corn flour and mix well.
  • Knead properly and make lumps free dough. Keep aside.
  • Crush or grind coarsely green chillies, ginger and cumin seeds together without water.
  • In a pan, heat the oil. Add chilli-cumin crush and saute a while.
  • Add the peas and mix well. Mash the peas a bit.
  • Add crumbled paneer, chopped coriander and salt to taste. Mix well.
  • Saute for a couple of minutes.Turn off the heat and set aside.
  • Divide the dough into equal parts.
  • Take one portion of the dough and shape like puri on a palm.
  • Place the filling on this puri and close the edges to seal the filling. Press the pattice gently. Make remaining pattices. 
  • Heat oil in a pan.
  • Roll each pattice till fully covered with corn flour.
  • Place a few patties in the pan. Ensure there is enough place to move and flip the pattice.
  • Over medium heat, fry till the side touching the pan in golden brown. Fry both sides.
  • Serve the hot pattice with tomato ketchup or any chutney.

Notes:
  • You can also deep fry these patices. 
  • You can increase the quantity of paneer. And decrease the quantity of matar. 

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