Stuff it into pita breads, break it over salads, roll it into roti wraps, pour some ragda over it or enjoy as is with chutneys of choice. These delightful and versatile Potato Poha Patties can team up with any meal you may want to plan. Yes, I am still on the subject of rice and these are some traditional Bataka ane Pouaa ni Pattice, as we call it in Gujarati. The Pouaa/Poha/beaten rice I have used are made with Kerala’s medicinal and much revered Navara heritage rice. Since they were thick poha I needed to soak them for a while and they imparted a nice mouth-feel to the patty.
I have tweaked this family recipe a little by including the seasonal and vivacious purple sweet potato available at the fresh markets here in Singapore as I wanted the patties to have that peppy purple colour. I preferred to shallow fry it, you may choose to deep fry if you wish, forms a beautiful crust and doesn’t fall apart. And since it is a vintage recipe the ingredients list is minimal.
Potato Poha Patties
Ingredients
- 300 grams potatoes, boiled and grated
- 200 grams poha/beaten rice
- 50 grams bread crumbs
- 2 teaspoons ginger-chilli paste
- 1/4 cup coriander, finely chopped
- 1 teaspoon sugar
- 1 teaspoon lemon juice
- a pinch of chaat masala
- salt to taste
- oil to shallow fry
Instructions
Wash and drain the poha. Allow the water to drain completely.
In a large mixing bowl, add the boiled and mashed potatoes, washed and drained poha., bread crumbs, ginger-chilli paste. coriander, lemon juice, sugar, chaat masala and salt. Mix well in to a soft dough.
Shape in form of patties.
Shallow fry the patties and drain it over a wire rack.
Serve as you wish to.
Notes
I have used 150 grams purple sweet potato and 150 grams potatoes for the recipe. Hence, I had omitted the sugar. The Poha used in the traditional recipe are ones we use for Aloo Poha recipe. If using Poha made with any heritage rice variety kindly soak it until the become soft.
No Comments