Surati Coconut Pattice
Surati Coconut Pattice, Spicy tangy savory coconut filling is coated with mild potato layer and deep fried to perfection, one a kind Surati street food that is a must try!
Surati vati dal na khaman and garam garam locho are common Sunday morning goodies for many Surati. Growing up those are the two things my parents asked us to get on normal Sundays. However when there were special occasions or once in a while Sundays when my pappa felt a bit generous with food, he would bring us freshly fried Surati Coconut Pattice and Onion Chana Dal phataka mini samosa!! I am sure if you are non-Surati, you must be thinking what are these random words. Well, these random words are one a kind Surati delicacies that are unique food items only found in Surat city!
Surati Coconut Pattice is stuffed deep fried nuggets that are filled with fresh coconut stuffing along with fresh spices and herbs. It is then coated with mildly flavored potato layer, and then deep fried to perfection. It is served with fresh cilantro and coconut chutney that is out of this world!! 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.
Now that we know what goes into the filling, which is pretty heavy with flavors. Let’s talk about the outside layer. The outside layer is simply a mix of boiled mashed potaoes, salt, corn starch and all purpose flour. Super simple ingredients but the mix of that makes an amazing fluffy and mild outside layer. It is deep fried to perfection and then served with very refreshing cilantro and coconut chutney.
I personally do not deep fry lot of food on regular basis. However I do not hold back during special occasions and festive season. You can certainly pan fry, bake or air fry them with some cooking spray. This would make a great Diwali side! You can simply prep both the filling and outside layer dough ahead of time to make the process easy. This is one of those items your guest will LOVE and ask for more. So be sure to make a big batch! Leave me a comment below or tag me on Instagram @myvegetarianroots. I would love to get your feedback on this recipe!
Happy & Healthy Eating!
Surati Coconut Pattice
Ingredients
Pattice Filling
- 3 cup Grated Coconut processing fresh coconut in food processor is the easiest
- 1 cup Mashed Boiled Potato
- ½ cup Ground Papdi Gathiya can be sub with plain sev or gathiya
- 1 cup Ground Peanuts shelled and roasted peanuts processed in a food processor
- 1 tbsp Fennel Seeds
- 1 tbsp Dry Whole Coriander Seeds
- 1 tbsp Cumin Seeds
- 2 inch Ginger Root
- 12-15 Thai Green Chilis
- 5 large Fresh Curry Leaves, cut in very small pieces
- 1 tbsp White Sesame Seeds
- 4 tbsp Powdered Sugar
- ½ cup Finely Chopped Fresh Cilantro
- ½ cup Pomegranate Seeds
- ¼ cup Golden Raisins
- ¼ cup Chopped Cashew Nuts
- 1 tbsp Garam Masala
- 1 tbsp Salt
- 2 tbsp Lime Juice
Outside layer
- 4 xlarge Russet Potatoes
- 4 tbsp All Purpose Flour
- 4 tbsp Cornstarch
- 1 tbsp Salt
Fresh Cilantro Coconut Chutney
- ¼ cup Greek Yogurt
- ⅓ cup Fresh Cilantro
- 3 Thai Green Chili
- ½ inch Ginger Root
- 3 tbsp Water
- ¼ cup Fresh Grated Coconut
- ½ tsp Cumin Powder
- 1 tsp Sugar
- ½ tsp Salt
Other
- Avocado Oil or Peanut Oil to deep fry
Instructions
Fresh Cilantro Coconut Chutney
- Blend everything listed under "Fresh Cilantro Coconut Chutney" to desired consistancy and refrigerate it until ready to use.
Making of filling
- Grind 1 tbsp of cumin seeds, 1 tbsp of fennel seeds and 1 tbsp of coriander seeds to grainy mix.
- Mix everything listed under "Pattice Filling" in a big wide bowl. Take small amount in your palm and form a ball. The filling should hold together due to boiled potatoes in the mix, it should not crumble apart. It makes about 30 pattice filling balls. Keep them aside.
Make outside layer dough
- Mash 4 x-large boiled potatoes to as smooth texture as possible. Using potato masher or potato ricer helps a lot.
- Add in 1 tsp salt, 4 tbsp of all pourpose flour and 4 tbsp of cornstart to mashed potatoes. Start forming a dough by mixing it all together. It should not get sticky due to flour and cornstarch, rather it should form into smooth dough ball.
- Form even sized 30 balls from potato dough. Flatten it on your palm as thick or thin you like the outside layer of pattice, it should be bigger than filling ball size 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. Be gentle with this step so that you do not make holes 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.
- Once all the pattice are formed, heat up frying oil in a frying pan. You can check the temperature of the oil by dropping a small amount of outside potato filling in it. It should start to come up once you drop it in hot oil and start to brown. It if sits at the bottom with not much bulling of the oil means the oil is not hot enough, and if it start to brown super quickly with big bubbles and fumes means the oil is too hot.
- Deep fry few pattice at a time to avoid over crowding. Turn them frequently to ensure all side are evenly fried with similar color all around the pattice.
- Once done, serve it with cilantro coconut chutney and maggi tomato ketchup!