Surti Pattice Recipe (stuffed Coconut Balls)
Surti Pattice—often called Surti Petis in Gujarati—is a beloved, iconic snack originating from Surat, Gujarat. Unlike regular aloo tikkis, these are defined by a delicate, mildly spiced potato outer layer and a sweet, spicy, and tangy coconut-nut filling. They are a staple at festive gatherings and evening snack times.
This is vegan and perfect for any occasion. If you have ever visited Surat or Bardoli, you must have seen this with Surti Khaman or Surti Locho. These are very popular farsan you can call. Growing up in these cities, we always used to have all these types of farsan.
Surati Coconut Pattice is stuffed deep fried balls that are filled with fresh coconut stuffing along with fresh spices and herbs. It is then coated with flavored potato layer, and then deep fried to perfection. This one of a kind goodie is made with very simple ingredients. The stuffing has a mix of freshly grated coconut, fresh cilantro, whole spices like cumin, coriander and fennel seeds. It is flavored with ginger, chili, salt, garam masala with hint of sugar and lime juice. It also has fresh pomegranate seeds to balance out the flavors as well as ground peanuts, papdi gathiya and boiled potatoes.
I hardly fry the foods but whenever there are some occasions, i like to make these. It reminds me my home. You can airfry these potato balls too. This can be the perfect fit for any occasions or festivals like Diwali. You can prep ahead the stuffing and freeze it. Whenever you want to make you can make the potato layer and then use this stuffing so you can prep this with less time. If you like this recipe, you can leave the comment and always can tag me on Instagram @Flavors_ofmykitchen
Surti Pattice Recipe (stuffed Coconut Balls)
Course: Appetizers4
servings20
minutes20
minutes300
kcal39
minutesSurti Pattice—often called Surti Petis in Gujarati—is a beloved, iconic snack originating from Surat, Gujarat. Unlike regular aloo tikkis, these are defined by a delicate, mildly spiced potato outer layer and a sweet, spicy, and tangy coconut-nut filling. They are a staple at festive gatherings and evening snack times
Ingredients
Pattice Filling:
1 cup Shredded coconut
1 cup cilantro
1/2 cup grinded Ganthiya
1 tbsp cumin
1 tbsp coriander
1 tbsp fennel seeds
1 tbsp salt
3 tbsp powdered sugar
2 tbsp green chili paste
1 small ginger
1 small boiled potato
1/4 cup cashews
1/4 cup raisin
1 tbsp sesame seeds
2 tbsp lemon juice
1 tbsp garam masala
Outer layer Ingredients:
3 -4 boiled potatoes
2 -4 tbsp of all purpose flour
3 tbsp corn starch
1 tsp salt
1 tsp cumin powder
Directions
- Making the Stuffing:
- In a pan roast cumin, coriander and fennel seeds. once it cool down, grind in powder form.
- In a mixing bowl add all ingredients listed in Filling ingredients. Mix them all together. Take small portion from this and make small medium size of ball. Adding boiled potato here is for the reason which can hold the stuffing well. Make all balls and keep them aside.
- Make Outside Layer dough:
- Boil 4 idaho potatoes. And mash them. I would suggest to use a good mashed which mashes the smooth textured potatoes. I have seen in video the potato ricer which is really good.
- Add 4 tbsp of all purpose flour, 3 tbsp of corn starch or corn flour. Add 1 tsp salt and 1 tsp cumin powder. Start making a dough by mixing all ingredients together. You will get the smooth dough not sticky as we have added corn flour.
- Take small size of ball and flatten it with your palm. It should be thin or thick size as per your preference and the outer layer dough ball should be bigger than stuffing ball so that you can coat the filling ball nicely. Using some cornstarch to prevent sticking.
- Once flattened, place filling ball in the middle of flatten potato dough ball, and start covering the filling ball with outside layer. Careful with this step so that you do not make holes or crack in the outside layer. The filling ball should be fully covered with potato dough, as smooth as possible. once done, lightly dust it with cornstarch and keep it aside.
- Repeat the process for all balls. Keep them aside. Heat the oil to fry them. You can check the temperature of the oil by dropping a small amount of outside potato filling in it. Once the oil is heated start frying patties on medium flame. until it turned out golden brown and crispy.
- Make sure your oil is well heated. The patties should not stick to bottom. Slowly fry all patties carefully where there’s not crack and holes appear.
- When all patties are done, serve them with Cilantro chutney or as an appetizer.
Recipe Video
Notes
- You can eat this during fast as well. When you make for fasting substitute the flours with sabudana flour or any other which you can eat during fasting. And don’t add ganthiya in stuffing.
- For less time consuming you can prepare the stuffing ahead of time. You can freeze them too.
- If you don’t like deep frying, simply air fry or bake it. But i would prefer to deep fry.
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