HomeSnacksBhajiyaSurti pettis recipe | Gujarati stuffed pattice recipe | how to make...

Surti pettis recipe | Gujarati stuffed pattice recipe | how to make stuffed potato patties

Surti pettis is deep-fried pettis made from boiled and mashed potatoes with sweet and spicy coconut stuffing. This is a popular Gujarati farsan originating from surat in Gujarat. It is a tasty stuffed potato snack served with green chutney. Usually, it is served as a snack with green chutney and sauce, but it is also popularly served as a side dish or appetizer with a main course meal.

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Surti pettis recipe | Gujarati stuffed pattice recipe | how to make stuffed potato patties

Nehas Cook Book
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Snack
Cuisine Indian
Servings 12 pattice

Ingredients
  

For stuffed masala

  • ¼ cup mashed potatoes
  • ¼ cup crushed roasted peanuts
  • ¼ cup fresh coconut
  • 1 tbsp white sesame
  • 1 tsp saunf powder
  • 1 tsp ginger paste
  • 2 tbsp green chilli paste
  • 2 tbsp powder sugar
  • 1 tsp lemon juice
  • Salt to taste
  • ¼ tsp garam masala
  • 1 tbsp pomegranate seeds
  • 1 tbsp chopped cashew nuts
  • 1 tbsp raisins
  • ¼ cup chopped coriander leaves

For outer layer

  • 2 medium sized Mashed potatoes
  • 3 tbsp corn flour
  • Salt to taste
  • 1 tbsp oil
  • Other ingredient
  • 2 tsp corn flour
  • Oil for deep frying

Instructions
 

  • Take 2 medium-sized potatoes and grate them with a grater.
  • For stuffing, in a mixing bowl add mashed potatoes, coarsely ground unsalted peanuts, grated fresh coconut, sesame seeds, fennel seeds, ginger-green chilli paste, powdered sugar, lemon juice, salt, garam masala, pomegranate seeds, cashew nuts, raisins, and chopped coriander leaves.
  • Mix well. Then lightly grease your hands and make small-sized round balls. Keep it aside.
  • Now in a mixing bowl, add boiled mashed potatoes, corn flour, salt, and oil and prepare the dough-like mixture.
  • Take a ball from the prepared outer layer mixture and using greased hands lightly flatten it like a puri shape.
  • Place small size stuffing ball in the middle and lifting from the edges close the pettis. Give it a ball shape.
  • Prepare all pettis in the same way.
  • In a plate take 2 tbsp corn flour and roll all the pettis one by one coating them well.
  • Now heat oil on medium flame and fry 4-5 pettis at a time.
  • Once they are slightly cooked then turn them over and cook till golden brown.
  • Take it all fried pattis on a paper napkin and serve hot with green chutney.

Notes

  • Cool down boiled potatoes so the outer layer of patties becomes crispy and absorbs less oil
  • Grate boiled potatoes so the outer layer of patties becomes smooth and even.
  • Soaked poha helps to bind patties stuffing.
  • Arrowroot powder is used instead of corn flour.
  • Seal patties properly so the inner layer will not come out at the time of frying it.

 

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