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!
1CupBoiled and mashed potatoesapprox 2-3 medium sized potatoes
3TbspCorn Flour
1TbspOil
Little salt
Oil for greasing
FOR STUFFING:
¼CupBoiled and mashed potatoapprox 1 medium potato
1Tbspcoarsely ground unsalted peanuts
1TspSesame seedsTil
½TspCoarsely ground SaufFennel Seeds
2TbspPowdered sugar
2Tbspfinely chopped Coriander Leaves
4-5ground Garlic cloves
1TspGinger Green Chillies paste
⅛TspGaram Masala
Salt to taste
¼Cupground fresh coconutAlternatively use desiccated coconut
Oil for frying
3-4TbspCorn Flour
12-13Raisins 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!