A number of days in the past, for Navroz or Parsi New Year, my Christian household and I celebrated it like we all the time do. With loads of meals and a little bit drink. Just just like the fun-loving Parsis do. For us food-obsessed lot, meals has by no means or will ever know any faith. From the divine combo of white rice, yellow dal and prawns in a candy and bitter curry we all know and love as dhan dar patio; and the equally sweet-tinged jerdaloo ma gosht (mutton with apricots) to accompaniments and facet dishes just like the frilly rooster farcha and kachumbar salad, we pulled out all of the stops to make our Navroz lunch an epic one as all the time. Oh, and never forgetting the silken lagan nu custard and fish-shaped candy referred to as mawa ni boi-bought from the enduring Parsi Dairy Farm-that we had for dessert.
But on the very vortex of all of the feasting was a facet dish that’s as irresistible as it’s simple to rustle up. Eda chutney na pattice within the mellifluous Parsi-Gujarati dialect merely means a potato cutlet or pattice filled with boiled egg (eda) and inexperienced chutney. It is then rolled in vermicelli or sevaiyyan earlier than being shallow fried.
(Also Read: Delicious Parsi Vegetarian Dishes to Try at Home)
Eda Na Pattice is made by smearing potato with chutney after which stuffing a boiled egg inside it.
Among the Parsis, it is likely one of the most favorite of all facet dishes because it ticks two essential containers. To start with, it pays homage to the Parsi’s love…nay, obsession with the standard egg. Numerous dishes within the Parsi delicacies’s repertoire are devoted to the egg. Think bheeda par eda (eggs over bhindi or okra), papeta par eda (eggs over potato disks), sali par eda (eggs over potato straws) and naturally, the hallowed breakfast mainstay of a spicy scrambled egg akuri all the time mopped up with crusty, buttery brun pao.
Secondly, eda chutney na pattice can also be a part of the divine trinity of Parsi facet dishes of the pattice/cutlet household. One of them is the creamy white sauce Russian cutlet. This one is a rooster mince or shredded chicken-based cutlet enriched by a roux made with milk, flour and cheese. The mutton mince cutlace is one other favorite. Not ‘cutlet’, however ‘cutlace’, thoughts you! It will get the slightly quirky ‘lace’ a part of its title, maybe from the frilly, lace-like crushed egg that it’s dipped into simply earlier than being deep-fried. Much like a bit of the aforementioned chicken farcha is.
But coming again to our Navroz lunch’s star attraction, the eda chutney na pattice is one that’s comparatively simple to arrange. One that my mum, who has kindly parted together with her recipe, says she will make blindfolded! The inexperienced chutney utilized in it’s a tremendous versatile one that may be served as a condiment with nearly some other dish. Be it as a dip for kebabs and samosas or as an expansion over freshly buttered, white sliced bread for a quintessential Bombay-style chutney sandwich.
However, the one difficult half within the building of the pattice is the coating of the boiled egg with the mashed potato. A transfer that requires a little bit little bit of observe and persistence too. But then, as they are saying, persistence is a advantage well-worth it is weight in gold and on this case, a delicious little egg pattice deal with!
Eda Chutney na Pattice
Recipe by Ann Dias
(for Four pattices)
Ingredients:
2 onerous boiled eggs
Three medium sized boiled potatoes
1 crushed egg
Salt to style
20gm uncooked sevaiyyan noodles (unroasted)
Oil for shallow frying
(For the inexperienced chutney)
half of cup contemporary coriander leaves
1 lime-sized ball of tamarind
1 inexperienced chilli
Three tbsp desiccated coconut
Three cloves garlic
1 tsp sugar
1/Four tsp salt
Method:
1. Mash boiled potatoes effectively and blend in a little bit salt to style. Set apart.
2. In a spice grinder combine collectively the coriander, tamarind, chilli, desiccated coconut, garlic, sugar and salt until easy chutney is prepared.
3. Gently trend a round disk of the mashed potatoes within the palm of your hand ensuring to not break it up.
4. Smear the within of it with a teaspoon of the chutney.
5. Cut eggs into two and place one half of a boiled egg over the chutney-smeared mashed potato disk.
6. Gently cowl the half egg with the mashed potato disk ensuring to seal it up effectively.
7. Roll within the palm of your hand to create an rectangular ball.
8. Roll pattice within the crushed egg after which within the crushed sevaiyyan, ensuring to coat it effectively.
9. In a non-stick pan, gently shallow fry the pattice on all sides in oil until golden brown and crispy over medium warmth for 2-Three minutes.
10. Serve heat alongside tomato ketchup.
About Raul DiasA Mumbai-based author, Raul is an ardent devotee of the peripatetic lifestyle. When not churning out his meals and journey tales at a manic tempo, he could be discovered both hitting the street for that elusive story or within the firm of his three canine!
