Cous Cous Na Gota – Guest Post for Yummy Food
II Edition of Ramadan An Event to Share – Chapter 11
It’s the time for true appreciation for everything we have and enjoy. The big comfy homes, the food filled fridge , the tiniest water drop.
II Edition of Ramadan An Event to Share – Chapter 10
As Salamu Alaikum To the Readers of +Gheza e shiriin I m Aara here back again to the board with some yummy goodies to try this Ramadan.
When this is still hot add in the spring onions and coriander leaves, mix mix and break the large mince if any!! everything should be well combined. Our Stuffing is Ready!!
Arrange this one by one in plates or trays keep it as it is until u are ready to fry.
Keep egg mixture ready!!
To fry Heat oil in a kadai (dont use frying pan) now carefully take each pattice and dip it into egg mixture slide it over hot oil. As soon as you place it over oil flip it, so that egg mixture does not drain towards one side alone.
Add 2 at a time to fry. Flip it and fry till both sides are golden brown, this should take just 2 mins in medium flame. Remove pattice into oil absorbent and serve it hot or warm With tomato ketchup!!
Notes:
– Make sure mashed potatoes are not sticky, It will be difficult to work that way, If in case it gets sticky add bread crumbs to make it workable. Adjust salt and chilli powder accordingly
– Add spring onions and coriander leaves after removing the chicken mixture from heat, this will ensure it both the green components retain its color. Cooking it with chicken may turn it all dark in color.
– Always use kadai for frying, Since the pattice are heavy do not attempt putting it over oil like we do for pakodas, it might take no time to spill the hot oil over your body. Be careful while flipping as well, do it slowly dont be in hurry! The same goes in using fry pan, it has high chances of spilling oil over you without you really noticing it!! I already burnt my left hand that way!! It is all like handle with love and care.
– Check salt and spice in mashed potatoes, chicken filling and eggs mixture, everything should balance the taste of pattice
– Adding chilli powder to eggs mixture will give it nice color while frying
– Vegetarians can try the same with different fillings and coat it with flour paste 1st and then bread crumbs
– This takes very less cooking time and oil also,
– Add just 2-3 pattice at a time without over crowding the kadai.
– Use a rounded spoon to flip, If you are new to cooking, you might tend to break the pattice with pointed spatula.
– Extra fillings if left any can be stored or use it along with sabzi, or side dish for roti / puri / parathas.
– If extra mashed potatoes are left then you can make some potato cutlets / aloo bonda / aloo tikkis (nothing will be wasted)
– My nani used to add hard boiled egg whites to the filling it again used to be gud to taste something alternative to paneer.
Hope you guys enjoyed reading my post, This snacks is worth giving a try and check out the taste yourself. It is different and yes very very yummy!!
When you try out do let us know how it turned 🙂
Thanks Aara for giving us such a detailed post.To check more of her delicious recipes, visit her @ Blog , FB