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.