Vatana Pattice- Guest post by Aruna Panangipally of Aharam

Do you have friends who are brilliant and multi-talented yet so warm and humble, that they just leave you wonder struck? Aruna of Aharam is one such friend of mine. I was ecstatic when she asked me to write a guest post for Aharam and then totally floored when she graciously offered to write a guest post for Indfused!

Aharam  specializes in vegetarian and vegan recipes from across the globe! It also has a wealth of information about Indian festivals and its food.  Aruna seems to weave them  effortlessly in her posts, leaving us all enriched. Take a look at her  post on Rama Navami Prasadam,  the mouth watering Badam Halwa and the Pudina Pachadi, to name just a few.

I met Aruna through blogging. She is such a warm person, that I feel I have known her forever ! We also share a love for all chutneys, pickles and pachadis:)

You can follow Aruna at-

blog: http://aahaaramonline.com
Facebook: https://www.facebook.com/Aahaaram
Twitter: @Ahaaram
Pinterest: https://www.pinterest.com/Aahaaram/

 

Aruna kindly sent me a list of recipes to choose for this guest post and I had the most difficult time choosing because they were all so good. So she decided to surprise me. I am so delighted that she chose to share Vatana pattice with us ! I enjoyed reading her story of visiting the Venkateshwara temple in Girgaum. Both my parents as well as my in-laws grew up in Girgaum, so it has a very special place in my heart.

This recipe is so yummy that I cannot wait to try it! I love the addition of crushed peanuts and coconut in the filling. Thank you Aruna for also making them in an aape pan for me:)

Now over to Aruna-

 

Vatana Pattice

 

I am in awe of Sandhya’s fusion cooking. Perhaps because I am a traditionalist when it comes to my cooking, I admire people who happily mix-n-match with awesome results. Want to know what I mean? At this very moment, I am drooling over Sandhya’s Broiled Stuffed Indo Mexican Jalapenos. Sandhya even takes the traditional and gives it her own twist; see her Pumpkin Gharge – Roasted, Not Deep Fried (very stirred, not shaken!)

A few months ago, Sandhya did this wonderful guest post on Peppers and Nuggets in Spicy Orange Sauce for me. Today, it is my turn to reciprocate and I present Vatana Pattice, a traditional Maharashtrian snack that is my personal favourite.

Let me tell you the story behind my love for Vatana Pattice. The Venkateshwara Temple at Fanaswadi, Girgaum is a family favourite. Built in 1927, it is situated in the bylanes of Girgaum and is an island of serenity in this busy, busy city. We visit this temple on most auspicious occasions and we like to come here early in the morning, which is the quietest time of the day.

After a visit to the temple, we often have breakfast at Vinay Health Home before heading home. Vinay—which is but a few meters from the temple—serves classic Maharashtrian fare. I have been coming here for decades and am always drawn to its Vatana Pattice.

This Green Peas Pattice is slightly sweet and is made with a mixture of mashed blanched fresh green peas, coconut, peanuts, sugar, and green chillies coated with a boiled potato and then deep fried. In keeping with Sandhya’s theme of healthy cooking, I have taken tried to make a healthier version of Vatana Pattice by making it in an Appe Pan or an Ebelskiver Pan instead of deep-frying it. While it took time to cook, the taste was just the same 🙂

So here, without much further ado, is my version of the Vatana Pattice from Vinay.

 

Preparation Time: 45 Minutes

Cooking Time: 45 mins

Makes: 10 to 12 Small Pattice

Ingredients for the Outer Covering

1. Potatoes – 300 gms
2. Green Chilli Paste – 1 tsp
3. Bread Crumbs or Corn Flour – 2 tbsp (Optional)
4. Salt to Taste

Ingredients for the Filling

1. Fresh Green Peas – ½ Cup
2. Grated Coconut – ¼ Cup
3. Crushed Roasted Peanuts – 2 tbsp
4. Green Chilli Paste – 1 to 2 tsp
5. Sugar – 1 tbsp
6. Cumin Seeds – ½ tsp
7. Ghee – 2 tsp

Other Ingredients

1. Oil for Shallow Frying

Method to Make the Outer Covering

1. Pressure cook or boil the potatoes till they are just done.
2. Drain all the water.
3. Let the potatoes cool to room temperature and dry from the outside.
4. Peel and mash the potatoes so that there are no lumps.
5. Add chilli paste and salt.
6. Mix well.
7. Make into a ball.
8. Cover and set aside.

Method to Make the Filling

1. Boil about a litre of water with ½ tsp salt.
2. Add the peas to it.
3. Simmer for 5 minutes.
4. Turn off the heat.
5. Cover the vessel and set aside for 15 minutes for the peas to cook in the hot water.
6. Drain the water completely.
7. Set the peas aside to cool.
8. When the peas cool, mash the peas a bit.
9. In a pan, heat the ghee.
10. Add cumin seeds and stir-fry till they change colour.
11. Add the peas, chilli paste, sugar, and crushed roasted peanuts.
12. Mix well.
13. Turn off the heat and set aside.

Method to Make the Vatana Pattice

1. Divide the potato mix and the filling into 12 equal parts.
2. Take one portion of the potato mix and shape into a cup.
3. Place one portion of filling into the potato cup such that it is ½ full.
4. Close the edges to seal the filling within the cup.
5. If you are going to use an Appe Pan or an Ebelskiver Pan, using a gentle hand, roll the pattice into a ball.
   Or
   If you are going to use a regular Pan, using a gentle hand, press the pattice into a disc.
6. Set aside.
7. Repeat steps 2 to 6 to make the rest of the pattice.
8. Spread the breadcrumbs or corn flour in a plate.
9. Roll each pattice till fully covered with corn flour or bread crumbs.
10. To make the pattice in an Appe Pan: Heat an Appe Pan.

a. Add a few drops of oil in each cavity.

b. Place one pattice in each cavity.

c.Over medium flame, cook till the side touching the pan in golden brown.

d.Using a knife or a thin spoon, turn the pattice till the uncooked side faces down.

e. Drizzle a few drops of oil along the edges.

f. Over medium flame, cook till the side touching the pan in golden brown.

 

11. To make the pattice in a regular pan:

a.Heat the pan.

b.Add about 1 tbsp oil.

c.Place a few pattice in the pan. Ensure there is enough place to move and flip the pattice.

d.Over medium flame, cook till the side touching the pan in golden brown.

e. Turn the pattice over so that the uncooked side faces down.

f. Over medium flame, cook till the side touching the pan in golden brown.

12.Serve the hot Vatana Pattice with some Tomato Ketchup or Coconut Chutney.

Notes

• If you want a spicy version, leave out the sugar.
• If your potato mix is too soft to hold shape, add some corn flour or bread crumbs.