Kopra patties

I saw this episode on TV where they showcased awesome street food of Indore. One thing that caught my attention was “Kopra patties”. Street food is celebrated by people from all parts of society. Earlier I knew Holi was solely about playing with colors. After marriage, I got introduced to the “cuisine celebration” part of the festival.

Usually, it’s a deep fry but I used “appe” pan (google: Danish ebleskiver pan)  for frying. The taste of deep fried patty and an “appe” pan cooked patty was same. They look slightly different and it took a bit more time for frying in “appe” pan.

Kopra patties

Kopra patties

Kopra patties

Kopra patties


  1. Boiled and mashed potato  –  two cups
  2. Oats powder  –  five tbsp
  3. Salt  –  little
  4. Pepper powder  –  0ne-fourth tsp

Procedure to make dough

In a bowl, add mashed potato, pepper, salt and oats powder  (five tsp). Mix well and make a dough. Keep it aside.

Ingredients to make stuffing

  1. Grated fresh coconut  –  one-fourth cup
  2. Chopped almonds  –  four tbsp
  3. Chopped raisins and dried cherry  –  four tbsp
  4. Finely chopped green chilli  – one tsp
  5. Salt  –  to taste
  6. Lime juice  –  one tsp
  7. Finely chopped mint and coriander leaves  –  four tbsp

Procedure to make stuffing

Mix all the above ingredients in a bowl.

Apply oil to your palm, take a small portion of dough and flatten it. Place a small portion of coconut mixture in the center. Fold all the edges finely, so that mixture does not come out and make a round shape. In an “appe”” pan, add a little oil, fry tikki in low to medium flame until it is golden brown on all sides. Serve hot with sweet chutney…..



Serves three


 25 mins


One day


2 thoughts on “Kopra patties

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