Baked Coconut Patties/Kobbari Tikkiyalu

Prep Time: 10min
Bake Time: 25min
Total Time: 35min
Yield: 3-4 Servings

Ingredients

2.5 Cups Fresh Coconut Pieces
1 Medium Sized Onion, thinly sliced
2 Tspn Red Chilli Powder
1/8 Tspn Turmeric Powder
Salt to Taste
1 Tspn Gingergarlic Paste
1 Tspn Coriander(Dhania) Powder
1/2 Tspn Black Cumin Seeds(Shahjeera)
2 Small Cinnamon(Dalchini) Sticks
2-4 Green Cardamom(Ellachi) Pods
2-3 Cloves(Lavang)
1/4 Cup Roasted Chana Dal( Putnala Pappu)
1/4 Cup Mint(Pudina) Leaves
1/4 Cup Cilantro(Kothimir) Leaves
1 Tblspn Oil

Directions

• Heat 1 teaspoon oil in a sauce pan on medium flame, add onion & fry until they turn translucent. 

• Now add gingergarlic paste & saute for a minute. Add red chilli powder, salt, coriander powder & saute for another minute. Add cilantro leaves, coriander leaves & saute for a minute. Turn off the flame & set aside to cool at room temperature. 
• In a mixie jar; add dalchini, ellachi, shahjeera, lavang, roasted chana dal & grind into a fine powder. 

• Add onion mixture to masala powder & grind again all together into a smooth paste.

• Add coconut pieces to a mixie jar & grind into a smooth texture. Add masala paste to coconut mixture & grind again. 

• Make round & flat shaped cutlets out of coconut mixture( yields 10-14 balls) & keep aside.
• Preheat the oven to 400F(204C) & line a baking tray with aluminium foil coated with cooking spray.
• Arrange the patties on a baking tray as shown in the picture below & brush with some oil on top of each pattie.

• Bake for 20-25 minutes or until golden brown on both sides, turning once half way. Carefully remove the pan from oven & transfer them to a plate.
• Serve coconut patties with tomato ketchup. 

Note:  You can also shallow fry the patties: 

• Heat 1 tablespoon oil in a wide pan on medium flame; place coconut patties in the pan & cook for 12-15 minutes or until golden brown, turning once halfway. 
• Transfer them to a plate lined with paper towel to remove excess oil.