Pattice! Crispy On The Outside, Juicy And Flavorful On The Inside

Pune, a vibrant city nestled amidst the Western Ghats of Maharashtra, is renowned for its delectable street food scene. Amongst its culinary treasures lies the humble yet irresistible “pattice” – a crispy, golden-brown pastry filled with a symphony of flavors that tantalize the taste buds. This beloved snack transcends mere sustenance; it’s an experience, a testament to Pune’s rich gastronomic heritage.

Pattices are essentially deep-fried savory pastries made with a thin, unleavened dough, typically composed of refined flour (maida) and water. The dough is rolled into thin circles and then filled with a spiced potato mixture, often incorporating other vegetables like peas, carrots, or onions.

The filling, the soul of the pattice, undergoes a meticulous preparation process: potatoes are boiled, mashed, and seasoned with an array of spices that lend it a distinct flavor profile. Turmeric, coriander powder, chili powder, cumin powder, garam masala, ginger-garlic paste, and green chilies come together to create a harmonious blend of warmth, earthiness, and spice.

Sometimes, grated paneer (Indian cottage cheese) is added to the potato mixture for an extra layer of richness and texture. The filling is then carefully placed onto one half of the rolled dough circle, leaving enough space to seal the edges. The dough is folded over, creating a crescent shape, and then the edges are pressed together firmly to ensure a secure seal.

Before frying, the pattices are often brushed with a mixture of egg and milk or simply dipped in water to achieve that characteristic golden-brown sheen when deep-fried. They’re then plunged into hot oil, sizzling and bubbling until they emerge perfectly cooked – crispy on the outside and soft and flavorful on the inside.

The process may sound simple, but achieving the perfect pattice requires a deft touch and culinary expertise. The dough needs to be pliable yet sturdy enough to hold the filling without breaking apart during frying. The filling itself must strike a delicate balance between spices, ensuring a symphony of flavors that don’t overwhelm the potato base.

Finally, the frying temperature is crucial – too low, and the pattice will absorb excess oil and become greasy; too high, and the pastry might burn before the filling cooks through. A skilled street vendor knows exactly how to navigate these nuances, transforming simple ingredients into culinary masterpieces.

Pattices are typically served piping hot, accompanied by a variety of chutneys that elevate their flavor profile even further:

• Tamarind Chutney: This sweet and tangy chutney provides a delightful contrast to the spicy pattice filling. Its sticky texture clings onto the pastry, delivering a burst of flavor with every bite.
• Green Chili Chutney: For those who enjoy a little heat, green chili chutney packs a punch! Made with fresh green chilies, coriander leaves, and spices, it adds a vibrant dimension to the overall taste experience.

Variations on the Theme:

The beauty of the pattice lies in its versatility; it can be enjoyed as a snack, a light lunch, or even part of a larger meal. Pair it with a steaming cup of chai (Indian tea) for an afternoon pick-me-up or savor it alongside other street food delicacies like vada pav or misal pav.

Whether you’re exploring the bustling streets of Pune or simply craving a comforting and flavorful treat, the pattice is sure to satisfy. It’s a testament to the city’s culinary prowess, offering a delightful combination of textures and tastes that will leave you wanting more.