Peas and Potato Pattis – Surti style, is fresh peas stuffed in mashed potato and fried, much like a croquette. Surti style as it is believed that this snack originates from the city Surat in Gujarat. Undoubtedly, the spices used adds a typical Gujarati flavour. Usually Peas and Potato Pattis is served as a snack with green chutney and sauce, but it is also popularly served as a side dish or appetizer with the main course meal.
A popular snack or introduction to the main course, these little savories are also a fine accompaniment to a meal. Soft on the inside, with a spicy pea filling and a delightfully golden crust to complete the experience, stopping at just one is a challenge indeed.
I assure you, it's well worth the effort, and for the most part, such savories are not difficult to prepare and serve up. There is nothing like reproducing some of India's finest offerings in your own kitchen.
So, Lets Cook Good food..!
INGREDIENTS
FOR THE POTATO COATING OR LAYER
Potatoes: 3, medium size (Boiled)
Black Pepper Powder: 1/2 tsp coarse
Salt to taste
Besan (Gram Flour): 1 tbsp
Corn Flour: 1 tbsp
Bread Crump: As needed
FOR THE PEAS FILLING
Fresh Green Peas: 2 cup
Garlic: 4-5 Cloves
Green Chilli: 3-4
Ginger: 1 Inch
Water as needed
Oil: 1 tbsp
Cumin seeds: 1 tsp
Baking Soda: 1/8 tsp
Fresh Coriander Leaves: 2 tbsp, chopped
Curry Leaves: 8-10, chopped
Sugar: 1tbsp
Lemon Juice: 1 tbsp
Desiccated Coconut: 2 tbsp
Salt to taste
OTHER INGREDIENTS
Enough oil for deep frying
½ cup green chutney
½ cup tamarind chutney
METHOD:
PREPARATION OF THE PEAS FILLING
Wash the fresh peas in a colander or sieve.
Process the peas into a coarse mixture using a food processor along with garlic, green chillies and ginger.
Don't add any water unless it is needed.
Heat oil in a wide pan over medium heat.
When the oil becomes hot, add cumin seeds.
Immediately add the coarsely minced peas.
Stir the mixture on a high flame.
Add Beking Soda to maintain the green colour. Add fresh coriander leaves, curry leaves, sugar, lemon juice, desiccated coconut and salt.
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.
Mix the pea filling well. Divide the mixture into 12 parts and roll each part into a ball.
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, besan and corn flour.
Mix well till the mixture is smooth. Add bread crump if needed.
Divide the potato mixture into roughly 12 parts. Leave a small amount in case you need it for patching the pattis balls.
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 palm into a cup or basket shape which is approx. 2-1/2-3 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 kadhai 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 kadhai or wok is, fry the peas and potato pattis till they are golden brown.
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 a chutney of your choice.
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