Name: Parsi Chutney Eeda Pattice
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 Egg, hard-boiled, peeled, and sliced strictly in half lengthwise; 250 g Boiled Potato, peeled and mashed to an extremely smooth, lump-free consistency; 3 tbsp Green Chutney, must be very thick (minimal water used); primarily coriander, mint, chilli, and coconut; ½ tsp Salt, to season the potato mash; ½ tsp Ground Black Pepper; 2 tbsp All-Purpose Flour, for dry dusting to seal the pattice; ½ cup Breadcrumbs, for an even, crispy coating; 4 tbsp Cooking Oil, for pan-frying

35 mintotal

Prep 20 min · Cook 15 min

Serves: 2
Difficulty: Medium
Spice: Medium

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Ingredients

2Egghard-boiled, peeled, and sliced strictly in half lengthwise
250 gBoiled Potatopeeled and mashed to an extremely smooth, lump-free consistency
3 tbspGreen Chutneymust be very thick (minimal water used); primarily coriander, mint, chilli, and coconut
½ tspSaltto season the potato mash
½ tspGround Black Pepper
2 tbspAll-Purpose Flourfor dry dusting to seal the pattice
½ cupBreadcrumbsfor an even, crispy coating
4 tbspCooking Oilfor pan-frying

Quantities are for 2 servings.

You'll need: Stovetop.

Method

Prepare the potato casing: Season the smoothly mashed boiled potatoes with salt and black pepper powder. Knead it slightly to form a pliable, dough-like mass.
Take the hard-boiled egg halves. Gently spread a generous layer of the thick green chutney directly over the flat, cut side of each egg half.
Divide the seasoned potato mash into equal portions corresponding to the number of egg halves.
Flatten a portion of the potato mash on your slightly damp palm to form a disc.
Place the chutney-coated egg half (chutney side facing downwards against the potato) into the center of the potato disc.
Carefully bring the edges of the potato mash up and over the rounded top of the egg, encasing it completely. Pinch and smooth the potato to ensure there are no cracks.
Dust the completely encased pattice lightly with all-purpose flour. This absorbs surface moisture and creates a glue for the crumbs.
Roll the dusted pattice firmly in the breadcrumbs until completely coated.
Heat the cooking oil in a wide, shallow frying pan over medium heat.
Place the pattice in the pan. Pan-fry them gently, rolling them occasionally, until the breadcrumb coating becomes a beautiful, uniform golden-brown. Remove and drain on absorbent paper.

How to tell it's done

A delicate crunch on the outside yielding to smooth, seasoned potato, a burst of tangy green chutney, and the rich, soft texture of a perfectly boiled egg.

Getting it right

Tip

The green chutney must be extremely thick. If it has high water content, it will seep through the potato casing while frying, causing the pattice to burst and splatter oil.

What to serve it with

Serve immediately while the exterior is crisp. Cut them in half to reveal the beautiful tri-color layers of white potato, bright green chutney, and yellow egg yolk. Serve with tomato ketchup.

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