Indian street food recipes: Indori Khopra Patties

Indian street food recipes: Indori Khopra Patties

By Nandini Bhushan

Street food in India is a vibrant and integral part of the country’s culinary culture, offering diverse flavours, textures, and aromas. The rich journey of Indian street food varies widely from region to region, reflecting the country’s diverse culinary tradition. From east to west, and from north to south, every corner of India offers unique street food made with locally available ingredients. Cheap and easily available, these street foods are consumed by millions.

Also try: Indian street food recipes: Victoria Chaat

Indori Khopra Patties

Here’s a traditional street-style Indori Khopra Patties recipe- a crispy and delicious snack stuffed with spiced coconut filling. Popular in Madhya Pradesh, especially in Indore, this dish is a must-try for lovers of chaat and savoury snacks.

Ingredients

(Serving 4 persons)

For the outer layer

Potatoes: 4 (boiled and mashed)

Cornflour: 2 tsp

Salt to taste

For the coconut filling 

Grated coconut: 1 cup

Roasted peanuts: 2 cups ( crushed)

Cashew nut: 1 tsp chopped

Raisin: 1 tsp

Green chilli: 2 finely chopped

Sugar: ½ tsp

Lemon juice: 1 tsp

Cumin seeds: 1 tsp

Oil or ghee: 1 tsp

Salt to taste

Step 1

To prepare the potato mixture,  mash the boiled potatoes until smooth. Add cornflour and salt. Mix well to form a soft dough. Keep aside.

Step 2

Heat oil or ghee in a pan. Add cumin seeds and green chilli and saute for a few seconds.

Step 3

Add grated coconut, peanuts, cashew nuts and raisins. Cook for a couple of minutes. Add salt, sugar, lemon juice and chopped coriander leaves. Mix well and turn off the heat. Let the filling cool completely.

Step 4

To assemble the pattice, take a small ball of potato dough. Flatten it in your palm. Place a spoonful of coconut filling in the centre. Seal the edges and shape into round or oval patties.

Step 5

Heat oil in a deep pan or kadhai. Deep fry the pattice on medium heat until golden and crisp. Remove and place on a paper towel to drain excess oil.

                Serve hot with green chutney, imli chutney and sev on top.