In a pressure cooker, place a wire rack and add 6 medium-sized or 1 kg potatoes on it.

Cover the lid and cook on medium flame for 6–7 whistles.

When the pressure cooker releases its pressure naturally, then open the lid.

If the potatoes are properly cooked, remove their skin. Keep them aside.

Now in a mixer jar, add 3–4 spicy green chillies, 1 inch ginger, and ¾ cup roasted peanuts.

Without adding water, coarsely crush it using pulse grinding.

Then add 1 cup coriander leaves and grind it again using pulse grinding.

Green masala is ready; take it out into a mixing bowl.

Now add ¾ cup desiccated coconut, ½ cup grated boiled potatoes, 2 tbsp chopped cashews, 2 tbsp chopped kismis, 1 tbsp fennel seeds, 2 tbsp white sesame seeds, salt to taste, 1 tsp garam masala, 3 tbsp powdered sugar, 1 tbsp lemon juice, and ¼ cup pomegranate seeds.

Mix well; stuffing is ready. Make small stuffing balls and keep them aside.

When the boiled potatoes are slightly hot, grate them with a grater.

Add salt and ¾ cup arrowroot powder (tapkir flour) gradually and bind the mixture.

Grease your hands slightly with oil, and smooth the outer layer.

Take a ball from the prepared outer layer mixture and roll it into a little arrowroot powder (tapkir flour).

Then place the ball into a lemon machine and make a cavity in the centre.

Place a small stuffing ball in the middle and, lifting from the edges, close the pattice.

Give it a ball shape. Then lightly coat it with flour. (Refer video)

Prepare all pattice in the same way.

Now heat oil on medium flame and fry 4–5 pattice at a time.

Once they are slightly cooked, turn them over and cook till golden brown.

Take all the fried pattice on a paper napkin and serve hot with chutney or curd.