According to Wikipedia, “A patty, in American, Canadian, Australian and New Zealand English is a flattened, usually round serving of ground meat or meat alternatives.” A Jamaican patty is a pastry that contains various fillings and spices baked inside a flaky shell, often tinted golden yellow with an egg yolk mixture or turmeric. It is made like a turnover but is more savory. My patty is the Goan version of a pastry filled with a vegetarian or meat mixture cooked in herbs and spices.
The spices in my Green Masala is what give these patties that unforgettable taste. Now, for those of you who are not familiar with the word masala, it is basically a number of spices ground together to form a paste or powder used in Indian/Goan cooking. I do not have the entire recipe written down, but I just throw some spices in the blender and taste it, then accordingly add more heat or spice as I go along. I can tell you what some of the spices are – They include a large bunch of cilantro, green chillies, chopped onion, cumin, salt, sugar, fresh garlic, fresh ginger, cloves, cardamom, tamarind, cinnamon, turmeric and a good splash of vinegar. I usually make up a batch of this and refrigerate it, using it on anything and everything really. Roasts, hamburgers, shepherds pie, baked fish, curries etc. The vinegar in this mixture keeps the masala pretty fresh for several weeks. Since this masala has all the spices in it, just a few dollops of it goes a long way. Note to self: Write down the quantities for a printable recipe the next time 🙂
I chopped up several vegetables, sauteed some onion, and put in a few tablespoons of this masala into the pot, then added all the vegetables.