Surti Pettis: A Classic Gujarati Snack with Sweet and Spicy Flavors
Surti Pettis is a delicious Gujarati stuffed snack, famously hailing from Surat. Known for its irresistible sweet and spicy flavor profile, this dish is a deep-fried delight made from mashed potatoes, fresh coconut, and aromatic spices. The magic of Surti Pettis lies in its delicate outer potato layer and a flavorful stuffing that’s bound to impress. Though it may seem intricate, this recipe is surprisingly simple to prepare and makes for a delightful breakfast or evening snack, especially when paired with coriander chutney or your favorite sauce.
Ingredients
For the Outer Layer:
- 1 cup boiled and mashed potatoes (approx. 2-3 medium-sized potatoes)
- 3 tbsp corn flour
- 1 tbsp oil
- A pinch of salt
- Oil for greasing
For the Stuffing:
- ¼ cup boiled and mashed potato (approx. 1 medium potato)
- 1 tbsp coarsely ground unsalted peanuts
- 1 tsp sesame seeds
- ½ tsp coarsely ground fennel seeds
- 2 tbsp powdered sugar
- 2 tbsp finely chopped coriander leaves
- 4–5 ground garlic cloves
- 1 tsp ginger-green chili paste
- ⅛ tsp garam masala
- Salt to taste
- ¼ cup freshly grated coconut (or desiccated coconut for a firmer stuffing)
- 12–13 raisins or cashew nuts
- 3–4 tbsp corn flour
- Oil for frying
Step-by-Step Instructions
1. Preparing the Outer Layer
- Combine the boiled and mashed potatoes, corn flour, oil, and salt in a bowl. Mix thoroughly to form a smooth dough-like consistency.
- Lightly grease your hands and divide the mixture into 12–13 equal portions.
2. Preparing the Stuffing
- In a bowl, mix the boiled and mashed potato, peanuts, sesame seeds, fennel seeds, powdered sugar, coriander leaves, garlic, ginger-green chili paste, garam masala, salt, and grated coconut.
- Stir well until evenly combined. Set aside.
3. Assembling the Surti Pettis
- Take one portion of the outer dough and flatten it into a small disc (like a puri).
- Place 1 teaspoon of the stuffing in the center and top with a raisin or cashew nut.
- Gently lift the edges of the disc, seal the stuffing, and shape it into a smooth ball.
- Repeat the process for all portions.
4. Coating the Pettis
- Roll each pettis in corn flour until evenly coated.
- Place the prepared pettis in the refrigerator for 30 minutes to firm up.
5. Frying the Pettis
- Heat oil in a deep pan on medium flame. Once hot, lower the flame and add 4–5 pettis at a time.
- Allow them to cook undisturbed initially. Turn them gently once they firm up slightly.
- Increase the flame to high and fry until the pettis are golden brown and crisp.
- Remove and drain on a paper napkin.
Repeat until all the pettis are fried to perfection.
Serving Suggestions
Serve the hot, golden Surti Pettis with a side of coriander chutney or your favorite dipping sauce. Perfect for family gatherings, festive occasions, or simply as an indulgent snack!
Recipe Tips
- Ensure the pettis are sealed well to prevent them from breaking while frying.
- If using fresh coconut, the stuffing may be softer—handle with care. Desiccated coconut will create a firmer filling if preferred.
Enjoy the authentic taste of Gujarat with this delightful dish, crafted with love and tradition!