Maharaj Bhanwar Singh draws inspiration from Gujarat's famous Surti Pattice or Petis while putting together his signature pattices, but hypes them up a notch or two by adding dry fruit and mava.
His Khajoor Ni Pattice tastes special with green chutney.
Khajoor Ni Pattice
Servings: 10
Ingredients
For the covering
For the stuffing
Method
For the covering
For the stuffing
For the assembly
Editor's Note: Make your own green mint chutney at home using the chutney recipe here.
For a Jain version of this pattice, use an equivalent amount of boiled, peeled and mashed green bananas and maida or cornstarch instead of arrowroot.
Certain varieties of potatoes become very wet after boiling -- opt for what is termed as 'wafer alus' and take care not to over-boil the potatoes. Yukon gold and russet potatoes work well too. Old potatoes generally do better than new potatoes.
To reduce the sugar content, skip the dates and raisins and go with a mava and nut stuffing only. For a pattice with less carbs, try an equivalent amount of boiled mashed cauliflower instead.
Maharaj Bhanwar Singh is the corporate chef at Khandani Rajdhani, a chain of restaurants serving Rajasthani and Gujarati thalis.
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