2:45 Minutes
Recipes
4 Servings
Kopra Patties is a famous Indori snack made with a crispy potato outer layer and a sweet-spicy coconut and dry fruit filling. Prepared using King’s Sunflower Oil, these patties turn perfectly golden and crunchy while remaining light and flavourful inside.
This recipe offers a unique combination of flavours—crispy, spicy potatoes on the outside and a sweet, nutty coconut filling inside. King’s Sunflower Oil ensures even frying, giving the patties a perfect crunchy texture without excess oil.
Kopra Patties have a delightful balance of sweet, spicy, and savoury flavours. The outer layer is crisp and golden, while the inside is rich, slightly sweet, and aromatic. Deep frying on medium heat ensures even cooking and a crunchy finish.
Follow these simple steps to prepare this recipe with balanced flavor and texture.
Take boiled potatoes and mash them thoroughly until completely smooth.
Ensure there are no lumps for a soft and even texture.
Add salt and red chilli powder for seasoning.
Mix in cornflour to help bind the mixture properly.
Combine everything into a soft, smooth dough that is easy to shape.
In a bowl, add freshly grated coconut as the base.
Mix in chopped dry fruits like cashews, almonds, and raisins.
Add sugar and cardamom powder for sweetness and aroma.
Add finely chopped green chillies and fresh coriander leaves.
Mix well to create a filling that is slightly sweet with a mild spicy kick.
Take a portion of the potato mixture and flatten it gently in your palm.
Place 1–2 tablespoons of the coconut filling in the center.
Carefully bring the edges together to seal the filling inside.
Shape into oval or round patties as desired.
Ensure the patties are smooth and well-sealed to prevent breaking while frying.
Prepare a thin cornflour slurry using cornflour and water.
Dip each patty into the slurry to coat it evenly.
Roll the patties in breadcrumbs for a crispy outer layer.
Press lightly so the breadcrumbs stick well.
Keep the coated patties ready for frying.
Heat King’s Sunflower Oil in a deep frying pan on medium flame.
Check the oil temperature by adding a small crumb—it should rise gradually.
Carefully place the patties into the oil without overcrowding.
Fry in batches, turning occasionally for even cooking.
Cook until they turn golden brown and crispy on all sides.
Remove the patties and place them on absorbent paper to remove excess oil.
Serve hot for the best crisp texture and flavour.
Pair with green chutney or tamarind chutney.
Optionally sprinkle chaat masala for extra taste.
Enjoy as a popular Indori-style evening snack.
King’s Sunflower Oil is ideal for frying snacks like patties due to its light texture and high smoke point, helping achieve a crisp and non-greasy finish.
King’s Sunflower Oil provides a neutral taste, while mustard oil adds strong flavour and ghee adds richness that may overpower the sweet-spicy balance of Kopra Patties.
Use smooth potato dough, proper coating with breadcrumbs, and fry on medium heat for a crispy texture.
King’s Sunflower Oil is a good choice as it ensures even frying and a light, crispy finish.
This can happen if the mixture is too soft or not sealed properly. Adding cornflour helps bind the mixture.
Yes, you can shallow fry, but deep frying gives a more even and crispy texture.
Yes. Use the Watch Video button on the recipe detail page to open the original recipe video.
Use the King’s edible oil recommended in the recipe, or choose the oil that best matches your flavor preference.
Yes. Open the FAQs module in admin and edit records with content type Recipe and this recipe ID.
