Beyond Curry: Potato, Egg And Chutney Pattice Recipe

• 4 medium potatoes, boiled, mashed, and cooled
• A small bunch of coriander leaves
• 1 1/2 tablespoons of grated coconut
• 1 teaspoon cumin seeds
• 2-3 green chillies or to taste
• 6 medium cloves of garlic
• Kosher salt
• 1/2 teaspoon sugar
• 3 hard boiled eggs, cut lengthwise into quarters
• 4 tablespoons vegetable oil
• 1 egg, beaten

1. 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.
2. 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. 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.
3. Heat the oil in a large non-stick or cast iron skillet over medium-high heat until shimmering.
4. Dip each pattice in the beaten egg and gently place in oil. Fry, turning frequently, until golden on each side. Remove, drain on a paper towel or clean kitchen towel-lined plate, and serve hot with remaining chutney.

potatoes, coriander leaves, coconut, cumin seeds, green chillies, garlic, kosher salt, sugar, eggs, vegetable oil, egg

Taken from www.seriouseats.com/recipes/2011/10/potato-egg-and-chutney-pattice-indian-recipe.html (may not work)