Bhavna
Don’t get me wrong but this is not really a patties but Petis – is a Gujarati delicacy made with dry fruits, nuts and seeds.
Below is the video instructions for making Petis. Petis is categorized in Farsan (Fried food) and goes really well with Masala chai tea or coffee. But if not with tea/coffee, petis can be served with tomato ketchup or chutney as well.
I am also sharing video of making this same Petis recipe for the crowd. I usually break the process into few batches to make sure everything gets right and less chance of mistakes.
Surti Pettis
Surti Pettis is a Gujarati Stuffed Pattice Snack or Farsan popular in Gujarat especially in Surat where it gets its name from. It is a deep fried pattice made from boiled and mashed potatoes, coconut and spices. The potato goes in the stuffing as well in the outer layer. The Pettis is rolled in corn flour to make it easier while frying! Surti Pettis (or Patis or Petis) has a nice sweet, spicy flavour. Though the recipe may seem a little long it is easy to make. You can eat this for breakfast or evening snack along with coriander chutney or sauce. Do try this recipe!
Servings: 10 Pettis
Ingredients
FOR OUTER LAYER:
- 1 Cup Boiled and mashed potatoes approx 2-3 medium sized potatoes
- 3 Tbsp Corn Flour
- 1 Tbsp Oil
- Little salt
- Oil for greasing
FOR STUFFING:
- ¼ Cup Boiled and mashed potato approx 1 medium potato
- 1 Tbsp coarsely ground unsalted peanuts
- 1 Tsp Sesame seeds Til
- ½ Tsp Coarsely ground Sauf Fennel Seeds
- 2 Tbsp Powdered sugar
- 2 Tbsp finely chopped Coriander Leaves
- 4-5 ground Garlic cloves
- 1 Tsp Ginger Green Chillies paste
- ⅛ Tsp Garam Masala
- Salt to taste
- ¼ Cup ground fresh coconut Alternatively use desiccated coconut
- Oil for frying
- 3-4 Tbsp Corn Flour
- 12-13 Raisins or Cashew nuts
Instructions
MAKING OUTER LAYER:
- Mix Boiled and mashed potatoes, Corn Flour, Oil, Salt in a bowl and prepare a dough like mixture.
- Lightly grease hands and divide the mixture in to 12-13 parts.
MAKING STUFFING:
- Take Boiled and mashed potato, coarsely ground unsalted peanuts, Sesame seeds (Til), Coarsely ground Sauf (Fennel Seeds), Powdered sugar, finely chopped Coriander Leaves, ground Garlic cloves, Ginger Green Chillies paste, Garam Masala, Salt, ground fresh coconut in a bowl. Mix well and keep aside.
MAKING SURTI PETTIS:
- Take one ball from prepared outer layer mixture and using greased hands lightly flatten it like a Puri shape.
- Place 1 Tsp stuffing in middle and put one raisin/cashew nut.
- Lifting from the edges close the pettis and give it a ball shape.
- Prepare all Pettis in the same way.
- In a plate take 3-4 Tbsp Corn Flour and roll all the Pettis one by one coating it well.
- Put the Pettis in refrigerator for 30 min.
- Heat Oil for frying and then lower flame. Fry 4-5 Pettis at a time.
- Don’t turn them in the beginning. Once they are slightly cooked then turn it over.
- Once they feel little stiff on moving them with skimmer then increase flame to high and cook till golden brown.
- Once done take it out on paper napkin and serve hot.
- Fry all the Pettis in same way. Gujarati famous dish Surti Pettis is ready!
Notes
Ensure to seal the Pettis properly or else it will break open while frying.
2. As we have used fresh coconut the stuffing would be little soft. So handle it carefully! If you use desiccated coconut the stuffing will be stiffer!
2. As we have used fresh coconut the stuffing would be little soft. So handle it carefully! If you use desiccated coconut the stuffing will be stiffer!
