PEAS & POTATO PATTIS, SURTI STYLE
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.
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
- 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
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.