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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 6 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