Beyond Curry: Potato, Egg and Chutney Pattice

Name: Beyond Curry: Potato, Egg and Chutney Pattice
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 12
Cuisine: Indian, Asian
Ingredients: 2 green chillies or to taste; 2 Tbsps grated coconut; 1 teaspoon cumin seeds; 1 egg, beaten; 3 hard boiled eggs, cut lengthwise into quarters; 1 small bunch A of coriander leaves; 6 medium cloves garlic; 12 servings Kosher salt; 4 mediums potatoes, boiled, mashed, and cooled; 1 teaspoons sugar; 4 Tbsps vegetable oil

The recipe Beyond Curry: Potato, Egg and Chutney Pattice is ready in roughly 25 minutes and is definitely

Instructions

Use a tablepoon measure to make 12 balls of mashed potato. Knead each ball in your hands until smooth and form into a hollow cup.

Ingredients you will need

Potato

Grind together coriander, grated coconut, cumin seeds, green chillies, garlic, salt, and sugar in a food processer or mortar and pestle to make a paste.

Ingredients you will need

Desiccated Coconut

Green Chili Pepper

Cumin Seeds

Coriander

Garlic

Sugar

Salt

Equipment you will use

Mortar And Pestle

Spread a teaspoon of the paste evenly into each hollow in the potatoes. (You should have some chutney left over.) Put an egg quarter in the chutney filled hollow. Close tightly with more mashed potato until everything is sealed carefully inside.

Ingredients you will need

Potato

Spread

Egg

Heat the oil in a large non-stick or cast iron skillet over medium-high heat until shimmering.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Dip each pattice in the beaten egg and gently place in oil. Fry, turning frequently, until golden on each side.

Ingredients you will need

Dip

Egg

Cooking Oil

Remove, drain on a paper towel or clean kitchen towel-lined plate, and serve hot with remaining chutney.

Ingredients you will need

Chutney

Equipment you will use

Kitchen Towels

Paper Towels

Equipment

Ingredients

Servings:

green chillies or to taste 2Tbsps

grated coconut 1teaspoon

cumin seeds 1

egg, beaten 3

hard boiled eggs, cut lengthwise into quarters 1small bunch

A of coriander leaves 6medium cloves

garlic 12servings

Kosher salt 4mediums

potatoes, boiled, mashed, and cooled 1teaspoons

sugar 4Tbsps

vegetable oil

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The De Morgenzon Reserve Chenin Blanc with a 4.2 out of 5 star rating seems like a good match. It costs about 34 dollars per bottle.