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.