Peas & Potato Pattis – Surti Style
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
- Matar Kachori – Gujarati Peas Kachori
- Khamiri Green Peas Puri
- Peas and Egg Pulao
- Turia Matar Nu Shaak – Ridge Gourd and Green Peas Vegetable
- Peas and Potato Shaak – Peas and Potato Curry
- Peas Kofta Curry
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
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
- 1¼ cup fresh green peas
- ¼ cup fresh coconut grated
- ¼ cup fresh coriander chopped
- 1 tbsp oil
- 1 tsp cumin seeds
- ⅛ tsp asafetida optional
- ¾ tsp salt
- ½ tsp salt
- 1 tsp lemon juice
- 1 tsp dhana jiru powder
- ¼ tsp cinnamon powder
- ⅛ tsp clove powder
- 1 tbsp chopped cashew nuts optional
- 1 tbsp raisins optional
- enough oil for deep frying
- ½ cup green chutney
- ½ cup date tamarind chutney
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.
- 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.
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