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

Author Nehas Cook Book
4 from 1 vote
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Snack
Cuisine Indian
Servings 12 pattice


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


  • 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.


  • 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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