Name: Prawns Pattice CKP Style recipe by Sonia Shringarpure at BetterButter
Prep time: 60 min
Cook time: 40 min
Total time: 100 min
Yield: 4
Ingredients: 1-1/2 cups Prawns small white variety; 6 finely grated large cloves of garlic; 1” finely grated ginger; 1 finely chopped onion; 2 green chilies; 1/2 cup coriander leaves; 1/2 tsp turmeric powder; 1-1/2 tsp red chili powder; 1/2 tsp garam masala; 1/2 tsp madras curry powder; Salt to taste; Handful of freshly grated coconut; Juice of 1/2 lime; For Outer Cover -; 1-1/2 cup dehydrated potato flakes; 1/2 cup chopped coriander leaves; 2 slices white bread; 1 egg; Salt to taste; Breadcrumbs as needed; Oil for Deep frying; Enough warm water to bind the potato flakes

ABOUT Prawns Pattice CKP Style RECIPE

This is one of the CKP's heirloom recipes, which passed on to from my mother (Aai). It used to be my duty to clean prawns which was a real task especially with the small white prawns as it was a tedious task, but the end result is Mindblowing!

Ingredients Serving: 4

1-1/2 cups Prawns small white variety
6 finely grated large cloves of garlic
1” finely grated ginger
1 finely chopped onion
2 green chilies
1/2 cup coriander leaves
1/2 tsp turmeric powder
1-1/2 tsp red chili powder
1/2 tsp garam masala
1/2 tsp madras curry powder
Salt to taste
Handful of freshly grated coconut
Juice of 1/2 lime
For Outer Cover -
1-1/2 cup dehydrated potato flakes
1/2 cup chopped coriander leaves
2 slices white bread
1 egg
Salt to taste
Breadcrumbs as needed
Oil for Deep frying
Enough warm water to bind the potato flakes

Instructions

Clean, wash and drain excess water from the prawns.
On medium low flame, heat oil in kadhai. Once oil is heated, add the chopped ginger and garlic. Sauté for 30 seconds.
Add the green chili-coriander mix. Saute for 30 seconds.
Add the chopped onion. Stir fry till onions are softened but not browned.
Add turmeric powder, red chili powder, garam masala, curry powder, salt and the prawns. Mix well and cook the prawns on medium heat.
Once prawns are done (mixture should look dry), add lemon juice and the grated coconut. Finally add the chopped coriander leaves. Stir fry for a minute. Cool thoroughly.
For outer cover -
Soak bread slices in water and then squeeze out excess water.
While the prawns are getting cooked, combine potato flakes with salt, coriander leaves, and bread slices. Mix well.
Add enough warm water to bind it to form potato dough.
Make 8 equal sized balls of potato dough. Make a hollow into the potato ball. Add tsp of the stuffing in it and roll them into ball shapes making sure stuffing does not come out. Flatten them a bit.
Refrigerate the potato balls for 10 minutes.
Beat egg. Dip the pattice in the egg and roll into the breadcrumbs.
Heat oil in a nonstick pan. Shallow fry the pattice on medium low flame. Fry both sides till golden in color. Remove to a plate to drain excess oil. Serve with your choice of chutney or ketchup.

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