Kathal ke Pattice


One of us is a Rajasthani and one of us is a Bihari and this makes for such a delicious combined food heritage to draw inspiration from, learn from and most of all, enjoy.  This particular recipe comes from the coolest Bihari grandma, Mrs.Krishna Mishra. With a few modifications to better suit a modern kitchen and cooking style, these Jackfruit Patties or Kathal ke Pattice are a delicious appetizer. For a proper Bihari Holi snack, try these Kathal Pattice that are even more delicious with a bit of Laal Mirchi ka Achaar

Kathal Ke Pattice


500 gms Raw Jackfruit
2-3 large Potatoes, boiled
1 medium Onion, finely chopped
1 bunch Fresh Coriander
½ bunch Fresh Mint
1 tsp Cumin seed
3-4 large cloves Garlic
1 inch Ginger
2-3 Green Chilis
½ tsp Aamchoor powder (dried mango)
½ Semolina or dry Bread Crumbs
Pinch of Asafoetida (hing)
Salt to taste
Oil for frying


Skin the jackfruit and cut into cubes. In a pressure cooker, place the cubed jackfruit with salt and asafoetida and enough water to cover the jackfruit cubes and cook for about 20 minutes on medium heat.

While the jackfruit cooks, grind the coriander, mint, cumin seed, garlic cloves, ginger and green chilis together.

Drain the jackfruit and let it cool. Once it cools, mash the jackfruit and potatoes together. The seeds of the jackfruit can be retained to add a little crunchiness. Add the ground spice paste and amchoor powder to this and mix well. Make small round patties and coat each with semolina or dry bread crumbs.

Heat oil in a wok and deep fry the patties till each is golden brown. Drain excess oil on a paper towel. Serve with tamarind chutney or ketchup.

Note: We usually bake or grill them just so we can feel saintly enough to indulge elsewhere.

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