Surti pettis consists of a sweet & spicy coconut filling inside a potato covering which has been deep fried. Here I'm sharing a farali pettis recipe which can be eaten during a Hindu fast/vrat.
Ingredients: Filling: 1/2 cup shredded fresh coconut
1/2 cup boiled mash potato
1 tbsp chopped green chillies
1 tbsp grated ginger
2 tsp sugar
3 tbsp roasted crushed peanuts
Juice of 1/2 lemon
1/2 tsp garam masala
1/2 tsp crushed fennel seeds
Chopped coriander leaves
1 tsp sesame seeds
1 tbsp chopped raisins
Rock salt to taste
Outer layer: 3 cups grated boiled potatoes
3-4 tbsp arrow root powder and some for coating
1 tsp oil
Method
Mix all the ingredients for the filling until fully combined and roll into balls and set aside.
For the outer layer mixture, mix together boiled potatoes, arrow root powder and oil. Mix gently to form a soft dough. Be careful to not over mix as the mixture can become sticky. Take some of the potato mixture and flatten it out with your hands into a disc.
Place the coconut filling balls in the centre and wrap the potato mixture around it. Roll the ball between your hands gently to make it into a smooth ball and dust in some arrow root powder.
Fry the pettis on medium heat until golden and crispy. The oil can become cloudy because of the arrow root powder however the excess powder will settle to the bottom of the pan after a while.
Enjoy these farali surti pettis hot and if you are not making a farali version you can use corn flour instead of arrow root powder and regular table salt instead of rock salt. There Surti pettis also go by the name Buff vada.
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