Peas & Potato Pattis – Surti Style

November 30, 2020mayurisjikoni

EVENT: FOODIEMONDAY/BLOGHOP

THEME: #274 WINTER VEGGIES

RECIPE: PEAS & POTATO PATTIS – SURTI STYLE

What is Peas & Potato Pattis – Surti Style

Peas & Potato Pattis – Surti style, is fresh peas stuffed in mashed potato and fried, much like a croquette. The only difference is that the potato covering is not usually coated with breadcrumbs. Surti style as its believed that this snack originates from the city Surat in Gujarat. Undoubtedly, the spices used adds a typical Gujarati flavour. Peas & Potato Pattis can be served as a snack with green chutney or as a part of the main meal.

 

Winter and Peas

Winter in India means you get really fresh peas. That’s the time when one gets tempted to try and use peas in every possible way from soups to desserts. Yes, you heard right, dessert too. Some make pea halwa. However, I’ve yet to try pea halwa. Here in Kenya too, though we get peas mostly throughout the year, the best time to get fresh and tender peas is during the rainy season. Back to back another Winter Veggie recipe. Just yesterday posted Tandoori Gobi one, a baked tandoori cauliflower starter recipe.

 

Some Peas recipes you may want to check out

 

FoodieMonday/ Bloghop Group

Are you wondering why I’m doing another Winter Veggie recipe and I’m not even in India? Well, that’s because its the theme suggested by Sasmita who blogs at First Timer Cook. I did think of pairing up both events together, FoodieMonday and Shhh Cooking Secretly. However, fresh green pea were urging me to tick off  Peas & Potato Pattis, Surti Style off my list. I’m so glad I did that as the pattis were absolutely yummy. I still have a few fresh peas left and am planning to make Sasmita’s Coriander Poha with Green Peas.

Memories – how I learnt to make Peas & Potato Pattis – Surti Style

I learnt how to make peas & potato pattis from my mother in law, Nunu. I use to help her roll them whenever we had dinner or lunch parties. Take it from me we’ve rolled anywhere between 30-50 of them. When we made them to serve along with a meal or as a starter, we rolled them into balls the way I have done. If we were making the pattis to go with ragda (dried peas curry) then we would make flattened discs. I remember her telling me to cook the filling careful so that the peas appear emerald green.

 

Ingredients required for Peas & Potato Pattis – Surti Style

  • Potatoes – I usually use Meru or Red Potatoes in Kenya. Use powdery potatoes as they make the mash soft and pliable.
  • Fresh Peas – best to use fresh green peas. However, if you have to use frozen, make sure you cook the pea mixture well so that is not watery at all.
  • Fresh Coconut – grated.
  • Ginger – minced for both the potato and the pea filling
  • Green Chilli – minced for both the potato and the pea filling
  • Salt – according to your taste for the potato and the pea filling
  • Lemon Juice – for both the potato and the pea filling
  • Tapioca Flour – to bind the mash potato so that on frying the potato covers maintains its shape and does not begin to disintegrate. If you don’t have tapioca flour, replace it with chickpea flour (besan), cornflour (cornstarch) or arrow root flour.
  • Asafetida – Hing, for the pea filling. Optional. If you want to make gluten free, use gluten free asafetida.
  • Cumin Seeds – jeera, jeeru
  • Sugar – little required for the filling
  • Dhana Jiru – Coriander Cumin powder. Click on the name for the recipe.
  • Coarse Pepper Powder
  • Cashew nuts – optional. Chopped 
  • Raisins – optional
  • Cinnamon Powder – taj powder
  • Clove Powder – laving powder
  • Fresh Coriander – chopped
  • Oil – a little to cook the pea filling,  little for greasing the hands, and for deep frying
  • Green Chutney for serving
  • Date Tamarind Chutney for serving

 

PEAS & POTATO PATTIS, SURTI STYLE

mayurisjikoni
Peas & Potato Pattis, Surti Style, is a delicious snack with a crispy potato covering and a spicy pea coconut filling. Its best served with chutneys of your choice.
5 from 7 votes
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Course Snack, Starter
Cuisine Gujarati
Servings 12 pattis

Ingredients
  

FOR THE POTATO COATING OR LAYER

  • 600 g potatoes
  • ¼ tsp coarse pepper powder
  • 1 tsp ginger paste
  • 1 tsp green chilli paste
  • 1 -1¼ tsp salt
  • 1 tbsp lemon juice
  • 3-4 tbsp tapioca flour

FOR THE PEA FILLING

  • cup fresh green peas
  • ¼ cup fresh coconut grated
  • ¼ cup fresh coriander chopped
  • 1 tbsp oil
  • 1 tsp cumin seeds
  • tsp asafetida optional
  • ¾ tsp salt
  • ½ tsp salt
  • 1 tsp lemon juice
  • 1 tsp dhana jiru powder
  • ¼ tsp cinnamon powder
  • tsp clove powder
  • 1 tbsp chopped cashew nuts optional
  • 1 tbsp raisins optional

OTHER INGREDIENTS

  • enough oil for deep frying
  • ½ cup green chutney
  • ½ cup date tamarind chutney

Instructions
 

PREPARATION OF THE POTATO COATING OR LAYER

  • Boil the potatoes till done. Drain out the water and allow the potatoes to cool down a bit.
  • Peel the potatoes. Mash them well.
  • Add salt, coarse pepper powder, ginger, green chilli pastes, lemon juice and tapioca flour.
  • Mix well till the mixture is smooth.
  • Divide the potato mixture into roughtly 12 parts. Leave a small amount in case you need it for patching the pattis balls.

PREPARATION OF THE PEA FILLING

  • Wash the fresh peas in a colander or sieve.
  • Process the peas into a coarse mixture using a food processor. Don't add any water.
  • Heat oil in a wide pan over medium heat.
  • When the oil becomes hot, add cumin seeds follwed by asafetida if you're using any.
  • Immediately add the coarsely minced peas.
  • Lower the heat and stir the mixture.
  • Add ginger and chilli pastes and the grated coconut.
  • Stir fry the mixture constantly for 2-3 minutes till the raw aroma of peas disappears and the peas are cooked. You don't want to over cook the peas.
  • Take the pan off the heat. Allow the mixture to cool down completely.
  • Add salt, sugar, chopped coriander, dhana jiru, cinnamon, clove powders, lemon juice, chopped cahsew nuts and raisins.
  • Mix the pea filling well. Divide the mixture into 12 parts and roll each part into a ball, by pressing the mixture in yoru fist.

PREPARATION OF PEAS & POTATO PATTIS

  • Roll the divided potato mixture into 12 balls.
  • Lightly grease your hands with some oil.
  • Take one part of the potato ball and pat it in your into a cup or basket shape which is approx. 3 inches in diameter.
  • Place one rolled pea ball in the cup or basket.
  • Enclose the potato cover over the pea ball carefully.
  • Gently press the ball using cupped fingers to give it a proper round shape. Much like how you roll ladoo or truffles. Using your hands roll it gently into a smooth ball.
  • Keep the pattis on a greased plate or tray.
  • Repeat the process till you have used up all the potato and pea filling.
  • Heat oil for deep frying in a kadai or a wok over medium heat till it becomes hot.
  • Drop a tiny ball of potato into the oil. If the oil is ready, it will sizzle up to the top immediately.
  • Depending on how big your kadai or wok is, fry the peas and potato pattis till they are golden brown.
  • I fried 3 at a time. As you drop theme gently into the hot oil, don't move or touch them with your slotted spoon. Allow it to fry for 1-2 minutes. After that gently turn them over frequently so they fry evenly to a lovely golden brown colour.
  • Serve hot peas and potato pattis immediately with the chutneys.

Notes

  • Use potatoes that you normally use for mashed potatoes.
  • When you roll the pattis make sure the outer potato cover is smooth and has no cracks.
  • After each batch you fry, allow the oil to become hot.
  • If you fry over too high heat, the pattis will become brown but not crispy.
  • If you fry over low heat, oil will get into the potato layer resulting in an oily snack.
  • The pea mixture should not be watery at all.
  • I sometimes like to test the potato mixture by frying a very small ball. If it disintegrates in the oil then add some more flour.
  • Replace tapioca flour with chickpea flour, cornflour or arrow root flour.
  • Serve the pattis with a chutney of your choice.
Keyword Peas & Potato Pattis, Surti Pattis

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A little request:

If you do try this recipe then please either

  • add a comment below,
  • send a picture to my email mayuri.ajay.patel62@gmail.com
  •  tag me as #mayuri_jikoni on Instagram
  • or tag me on Twitter as #Mayuri1962

 

16 Comments

  • Priya Vj

    November 30, 2020 at 6:28 pm

    5 stars
    I now wish 3d printer was a reality and I can literally lay my hands on these . Such vibrantly golden colored fried patties with a beautiful green filling

    1. mayurisjikoni

      November 30, 2020 at 9:49 pm

      Thank you so much Priya. The advantage of fresh tender peas 🙂

  • Swati

    December 1, 2020 at 4:22 pm

    5 stars
    How beautiful these pattis look. evenly fried with nice golden color.. it’s winter time and fresh peas are available all over the markets.. Lovely vibrant green color of the peas and coconut filling… tempted to make these soon for snack time.

    1. mayurisjikoni

      December 1, 2020 at 9:23 pm

      Thank you so much Swati, go ahead and make it for your family till the fresh peas last. We are lucky to get really good potatoes in Kenya.

  • The Girl Next Door

    December 2, 2020 at 12:13 pm

    5 stars
    Oh my God! You have me craving for these pattice right now. 🙂 I’m a huge fan of the dry fruits-stuffed Farali Pattice we get in Gujarat, and this version sounds right up my alley too. Brilliant use of fresh green peas! Would taste absolutely awesome with a cup of tea on cold winter days.

    1. mayurisjikoni

      December 2, 2020 at 8:30 pm

      Thanks Priya, try it out while peas are still in season.

  • Preethicuisine

    December 5, 2020 at 8:48 am

    5 stars
    These deep fried golden beauties look Super crisp and delicious. I just need some masala chai to enjoy these patties. I would love to try these sometime. Absolutely irresistible snack.

    1. mayurisjikoni

      December 5, 2020 at 1:58 pm

      Thank you so much Preethi. Try the recipe out, am sure your family will enjoy it.

      1. Poonam Bachhav

        December 5, 2020 at 2:26 pm

        5 stars
        Fresh green peas and coconut combo rocks and I can imagine how flavorful these patties must have been. Love the way you have uniformly shaped and fried them to golden color !

      2. mayurisjikoni

        December 6, 2020 at 6:40 pm

        Thank you so much Poonam, the trick is to keep turning the patties while frying and also the quality of potatoes we get contributes.

  • NARMADHA

    December 11, 2020 at 12:58 am

    5 stars
    Peas potato patties look so crispy and so evenly fried. Looks so tempting and absolute delight to enjoy with green chutney. Perfect starter which can be served in parties.

    1. mayurisjikoni

      December 11, 2020 at 4:31 pm

      Thank you so much Narmadha.

  • Sasmita Sahoo

    December 27, 2020 at 5:09 pm

    Peas-Potato pattis look so delicious.
    just love the crispy covering of potatoes and a little spicy filling. With some chutney, these go very well!

    1. mayurisjikoni

      December 28, 2020 at 4:44 pm

      Thanks Sasmita, they make a perfect starter or snack.

  • Maria

    March 9, 2021 at 11:22 am

    5 stars
    What a treasure of a recipe, Mayuri! I’m thinking perfect snack for Iftar during Ramadan. The ingredients list and your clicks are making me salivate! It must be quite an art to keep the peas filling so lush green. The chutney on the side looks so good too!

    1. mayurisjikoni

      March 9, 2021 at 12:55 pm

      Thank you so much Maria, am sure your family will enjoy this snack for Iftar. As for the peas, I try and use fresh ones, I don’t cook in a pressure cooker as it changes the colour and also don’t add any water. Coarsely crushing them makes them cook faster over low heat covered. Also I don’t overcook the peas.

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