KAND PATTICE

INGREDIENTS:
500 G PURPLE YAM, BOILED AND MASHED
½ CUP ARROWROOT POWDER
SALT TO TASTE
For the filling:
1 cup coconut, grated
1-2 tsp green chilli paste
1tsp sugar, powdered
2 tsp lemon juice
2 tbsp coriander leaves, chopped
7-8 cashew nuts, broken
1 tbsp raisins
Salt to taste
Oil for deep-frying
METHODS:
1. Place the mashed yam in a bowl, add salt and 2 tbsp of arrowroot powder and mix well. Divide this into eight equal portions. Keep aside.
2. In another bowl, combine all the ingredients of the filling, keeping aside a little quantity of grated coconut. Mix well and divide into eight portions.
3. Now take one portion of the yam mixture, flatten it on your palm and place a portion of the coconut mixture in the center. Gather the edges and roll into a ball. Press lightly.
4. Heat oil in a pan. Roll the pattice in the remaining arrowroot powder and deep-fry on medium heat till it turns golden.
5. Drain onto an absorbent paper and serve hot with chilled yoghurt.