FRESH COCONUT PETTICE

INGREDIENTS::

For stuffing::

4  tsp grated fresh coconut
1 tsp dry raisins
5 pieces chopped cashew nut
1/4 tsp cinnamon-cardamom powder
2 tsp sugar
2 tsp lemon juice
1 tsp pomegranet seeds
rock salt to taste (u can take normal salt)

For upper layer::

3  boiled mashed potato
1 tsp green chili-ginger paste
1/4 tsp cinnamon-cardamom powder
rock salt to taste (u can take normal salt)
3 tsp roasted sago powder(flour)

Other::

1/2 cup oil
1/2 cup roasted sago powder

To serve with::

raw mango chutney

METHOD::

•  Take one bowl add coconut  & raising in it.

•  Add cashew nut.

•  Add cinnamon-cardamom powder.

•  Add lemon juice.

•  Add sugar & salt.

•  Add pomegranate seeds.

•  Add chili-ginger paste.

•  Mix every thing very well.now stuffing is ready.

•  For upper layer take one bowl put mashed potato & ginger-chili paste.

•  Add rock-salt.

•  Add  cinnamon-cardamom powder .

•  Add sago powder / flour.

•  Mix all ingredients very well & upper layer mixture is ready.

•   Grease your plams with little oil and pat each portion into a small puri.

•  Put 1 tsp of the filling in the middle of the puri and gently bring all the edges towards the centre and seal it. Repeat with the remaining .

•   Roll the pattice in the arrowroot flour till they are evenly coated from all the sides.

•   Heat the oil in a kadhai and shallow-fry the pattice on a medium flame.

• Cook  till they turn pinkish brown in colour from all the sides.

•  Now cook on other side.

•  When it will cook from both side serve with raw mango chutney.

• Serve  immediately with raw mango chutney.