Konkani Prawn Patties

  • Servings: 6
  • Difficulty: medium
  • Print

Konkani style patties made with Prawns inside a filling of potato and bread.

040For filling mixture:
300 gms King prawns, peeled cleaned and uncooked
1 tbsp crushed garlic
4 onions, finely chopped
1 tsp red chilli powder
¼ tsp garam masala powder
A pinch of turmeric powder
2-3 kokum
Salt to taste
2 tbsp oil 

For Patty:
400gms potatoes, boiled and peeled
5-6 bread slices
½ tsp salt
2 tbsp lemon juice
2 tbsp coriander leaves
oil to fry

First prepare the prawn mixture filling.

Heat 2 tbsp oil in a pan and sauté crushed garlic and onions for few minute until onions turn pink in colour.  Then add turmeric, red chilli powder, garam masala and salt. Sauté for another minute.

Add kokum and cleaned prawns. Cook until prawns are done and mixture is dry. Let it cool down. Remove kokum afterwards from the mixture.

(Tip: Tamarind paste can be used as a substitute to kokum)

In a large bowl, mash boiled potatoes. Soak bread slices in cold water and then add them to the mashed potatoes along with coriander leaves, lemon juice and salt. Mix it well using hands.

Divide the potato mixture into equal sized portions.

Wet your hands with water to make sure it’s not sticky.

Now take some potato mixture in your hand and press it flat in the palm. Put a spoonful of prawn filling in the middle and wrap it close, forming a ball and then press it to make flat patty.

Continue this until you make all patties. If it sticks to your hands, wet your hands a little.

Heat oil in a heavy-bottomed non-stick pan and fry the patties until they are crisp and golden brown on each side. Or shallow fry on griddle pan for more healthy kebabs.

Serve with sauce or chutney.

Batata Wada

  • Servings: 4-5
  • Difficulty: easy
  • Print

Popular Mumbai street snack made with mashed potato mixed with spices, coated in gram flour batter and deep fried.

0343-4 medium size potatoes
1 tsp turmeric powder
4 green chillies
6-8 garlic pods
Half bunch of coriander leaves (with stems), finely chopped
Salt to taste
Oil for deep frying 

For Batter:
200 gm gram flour
½ tsp red chilli powder
½ tsp turmeric
¼ tsp soda bi-carb

Cook and boil the potatoes until they are soft. Mash coarsely with hands.

In a mortar and pestle, roughly crush the green chillies along with the garlic pods.

Mix the above paste with the mash potatoes, turmeric powder, coriander leaves and salt. Create equal size patties or balls.

In a separate bowl, mix all the batter ingredients to create a smooth paste with no lumps.

Heat oil in a pan.

Coat the potato patties/balls in the batter mixture one at a time and fry until crisp and golden in colour.

Serve hot, by placing inside a burger buns or two slices of bread.

It can also be served separately along with either red chilli or mint chutney.