Stuffed Purple Yam Pattice (kababs/ Tikki).

“Stuffed Purple Yam Pattice (kababs/ Tikki)” … what’s in a name? truly said, it’s always a debate when similar dishes are called in different names … total, utter confusion, isn’t it??? anyways all one needs is something delicious to relate the delicacy with a wow feeling … here is a delicious snack prepared with purple yam and potatoes and stuffed with spiced coconut masala fillings with nuts … tastes awesome served with chutney/ tomato ketchup … Yummilicious …

** I am often confused with names given to dishes that look and taste almost similar, just like this one. You use the search option and pattice, kababs, tikki, cutlet all look, sound and taste closely similar. Finally I came to the conclusion that I will not let my mind be bogged with such issues and just enjoy them prepared and relished with friends, after all when it comes to snacks it’s the taste and the company with whom we enjoy it is all that matters, isn’t it. So, try this one and enjoy it, tastes awesome served with coriander coconut chutney and ketchup though I fell short on chutney and could not click it.

** Here is my own recipe for “Stuffed Purple Yam Pattice (kababs/ Tikki)” … my style, do try it tastes awesome …

** Take equal quantities say 250 gms each of Purple yam (Con/ Kand/ Baingani Ratalu) and Potatoes (Batato/ Aloo) and peel of the outer skin. Cut into large pieces, say about 2-3 inches in size and either Micro-Wave or pressure cook with minimum water and cook until they are soft. Remove and let cool completely.

** Note : I used Micro- Wave method and cooked them for around 8-10 minutes and let rest for 5 minutes and it was perfectly soft.

** When cool mash it to a smooth dough with a fork or back of a spoon. Now add salt (namak/ meeta) to taste, ¼ tsp of red chilly powder (mirsange pitti/ mirchi tikkat), ¼ tsp of garam masala powder, mix well and keep it aside ready.

** For the filling : Grind to a coarse paste 1 cup of freshly grated coconut (soyi/ nariyal), 1 cup coriander leaves (kottambari pallo/ dhania), a few pudina (mint) leaves, 4-5 green chillies (hari mirchi/ tarni mirsanga) and a small piece, say about ½ inch of ginger (adrak/ alle’), with just a little bit of water only.

** Note : It is best to avoid using water while grinding the paste or you may just sprinkle a little bit only if necessary, otherwise it will turn softer.

** Add the ground masala into a bowl along with salt (namak/ meeta) to taste, ½ tsp garam masala powder, ½ tsp of amchur (dried raw mango) powder, 1 tsp of jeera (cumin) powder, 1 tsp of coriander (dhania/ kothimbir) powder, ½ tsp of fennel (saunf/ badisep) powder, pinch of haldi (turmeric) powder and mix well.

** Add about ¼ cup of roasted small pieces of cashew nuts (kajjubi/ kaju) and melon seeds (shown in picture collage) and mix well. This mixture should not be very smooth, it should be like a coarse paste for stuffing as shown in the picture, so please do not add any water for binding etc.. Keep this ready aside.

** To prepare the Pattice/ Kababs/ Tikki : Take a large lemon sized lump of yam- potato mixture and flatten it out like a thcik puri with hands as shown in picture. Now keep a tblps of the prepared filling mixture in the center and roll back into a round ball taking care that the filling does not come out. Now, gently flatten it, by pressing it to a round tikki shape, then roll it on cornflour to coat even on all sides and keep aide. Prepare remaining pattice in similar manner and keep them all ready aside.

**. Heat a flat pan with 2-3 tblsp of oil (tel/ tela), until smoking hot. Lower the heat and spread the oil well all over the pan. Keep a few of the prepared pattice/ tikkis on the hot tava keeping a little bit of distance between them and fry on both sides until crisp and done. Repeat until all the prepared pattice and fried and done.

** “Stuffed Purple Yam Pattice (kababs/ Tikki)” are done and ready to be served. Always serve them hot with any chutney/ dip of your choice along with some tomato ketchup too for best of taste. I fell short on coriander coconut chutney while serving and could not click the same, however, I do feel it’s the best chutney to serve these pattice with, they taste awesome relished with both chutney and ketchup. Try it, sure to be loved by all, especially children who just adore snacks like cutlets etc.