Entree: India – Madhya Pradesh – Khopra Patties (Pan-fried coconut and potato patties spiced with Indian aromatics)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 8 min

Total 28 min

Ingredients

- 1 lb (454 g) potatoes, peeled, boiled and mashed
- 1 cup (80 g) grated fresh coconut (or desiccated coconut rehydrated)
- 1 small onion, finely chopped, about 3 oz (85 g)
- 2 green chilies, finely chopped
- 1 tsp (5 g) grated fresh ginger
- 2 tbsp (30 ml) chopped fresh cilantro (coriander leaves)
- 1/4 cup (30 g) besan (chickpea flour)
- 1/2 cup (60 g) fine breadcrumbs for coating
- 1 tsp (2 g) roasted cumin powder
- 1/2 tsp (1 g) turmeric powder
- 1/2 tsp (1 g) garam masala
- 1/2 tsp (3 g) salt, or to taste
- 2 tbsp (30 ml) vegetable oil, plus 2–3 tbsp (30–45 ml) more for shallow frying
- Lemon wedges and mint or tamarind chutney for serving

Instructions

1. If not already done, boil the potatoes until tender, drain, and mash while still warm until smooth. Allow to cool slightly.
2. In a large bowl combine the mashed potatoes, grated coconut, chopped onion, green chilies, grated ginger, cilantro, besan, roasted cumin powder, turmeric, garam masala and salt. Mix thoroughly to form a cohesive mixture; the besan will help bind. Adjust seasoning to taste.
3. Divide the mixture into 8 equal portions and shape each into a 3-inch (7–8 cm) patty about 1/2 inch (1–1.5 cm) thick. Lightly press each patty into the breadcrumbs to coat both sides.
4. Heat 2–3 tbsp (30–45 ml) vegetable oil in a wide skillet over medium heat. When hot, add patties in batches without crowding the pan.
5. Shallow-fry the patties until golden brown and crisp on each side, about 3–4 minutes per side, adding more oil as needed. Transfer to paper towels to drain.
6. Serve hot with lemon wedges and mint or tamarind chutney, or a side of plain yogurt.