Ratalu Pattice – Purple Yam Pattice
These pattice are made from purple yam or in India we call it Ratalu or Kand. The steamed ratalu is filled in the middle with fresh peas, shredded coconut and dry fruits with some spices. It is crispy with flavorful center and makes great snack or appetizer.
The word pattice is an Indianized name for what British English call patties. The slight change in the spelling but it means the same thing. A patty or burger (in British English) is a flattened, usually round, serving of ground meat and/or legumes, grains, vegetables, or meat alternatives. Patties are found in multiple cuisines throughout the world. The ingredients are compacted and shaped, usually cooked, and served in various ways. Some foods termed “patties” use ingredients inside a pastry crust that is then baked or fried. Some patties are breaded, then baked or fried.
You get the point. If you haven’t checked out my Ragda Pattice recipe you should. It’s a very different way of eating pattice that I am sharing today.
Ratalu Pattice are more of a snack or appetizer than a main dish. When I went to India last tie, I tried this at a cousin’s wedding. It’s famous in a city called Surat in Gujarat. My mom makes similar pattice with potatoes. SO, I thought why not mix both and make ratalu pattice.
Ratalu, Kand or Purple Yam has a very rough brown colored exterior and purple hued interior is a popular tuber. It has similar nutrient value as sweet potatoes. It is one of the ingredients in Gujarati dish Undhiyu. I have shared the recipe for it earlier in January. Check it out.
Potatoes, yam or ratalu are also common foods for people while religious fasting season. You don’t have to fast to enjoy these.
The recipe is quite easy –
Boil the ratalu after cleaning and chopping it. I buy it from frozen section already chopped to save time. Then mash it.
Meanwhile, I crushed fresh peas with shredded coconut, cashews, raisins with some spices and made a filling.
The purple yam is then formed into discs to create a little well, fill them up with the pea coconut filling. Seal the filling and then shallow fry them.
These are served with chutneys like every other Indian snack. You can also enjoy these with a side of seasoned yogurt.
Purple Yam Pattice – Ratalu Pattice
Ingredients
Purple Yam
- 1 ½ cup Ratalu or Purple Yam, mashed approximately 2 cups chopped
- Salt to taste
- 2 tbsp cornstarch + rolling
- oil for shallow frying
Filling
- ½ cup fresh green peas
- 1/3 cup fresh shredded coconut
- 2 tbsp cashew nuts or peanuts
- Few raisins or sultanas
- 1 tsp sesame seeds
- Salt to taste
- ½ tsp sugar
- 1 tsp garam masala
- 1 tbsp lemon juice
- 1-2 green chilies
- 1 inch piece ginger
- 2 tbsp cilantro chopped
Instructions
Purple Yam
- Boil or steam the purple yam until it is soft and can be mashed. Once it cools down, mash them and add salt, corn starch 1 tbsp at a time. Leave it aside.
Filling
- While its cooling, make the filling. In a food processor- add chopped green chilies, ginger, shelled green peas, shredded coconut, nuts, raisins, salt sugar, lemon juice, garam masala, cilantro. Give it a pulse to break down the peas and everything is mixed well. Don’t over pulse it. Just blitz enough, to bring it together.
Pattice
- Divide the purple yam mix into equal rounds or balls. Take the purple yam mix, flatten it out with the help of your palms into a disc or create a little well in the middle. Add the filling and seal the patty into circle or flattened out disc shape again.
- Make sure the filling is sealed or else it will come out while frying and spoil the oil. Roll the patties into corn starch just lightly to coat it.
- Deep fry them or shallow fry them until they are crispy on all sides.
- Remove them on absorbent paper towel and serve them warm with tamarind or cilantro chutney, ketchup or seasoned yogurt.
Notes
- Make sure the ratalu or purple yam has less moisture, it is helpful to bind them into patties. If its too sticky, then you will need to add little more cornstarch.
- If you use fresh ratalu then make sure to either wear gloves or apply some oil as it gives itchiness later if you touch it with your naked hands.
- Once you remove the skin and chop up ratalu please store it in water to prevent it from turning dark.
XO, Devangi