Name: Tri-coloured Patties/Peas, Purple Yam and Potato Balls recipe by Sheetal Bhatt at BetterButter
Prep time: 40 min
Cook time: 40 min
Total time: 80 min
Yield: 10
Ingredients: 1.5 cups shelled peas; 4 cups potatoes, boiled and mashed; 4 cups purple yam, steamed and grated; 5-6 green chilies; 1 inch ginger; 5-6 green garlic shoots, whites and greens; 4 tablespoons paneer, grated; 1/3 cup grated coconut, fresh; 1 cup coriander, finely chopped; 1 tablespoon sesame seeds; 1 tablespoon raisins; 1/2 teaspoon garam masala; 10-12 tablespoons corn flour; Salt to taste; 3 tablespoons oil, plus more for deep frying; Khajur-imli and coriander chutney to serve

ABOUT Tri-coloured Patties/Peas, Purple Yam and Potato Balls RECIPE

Surati patties are a very popular farsan or snack item from the region of Surat. The Peas, Purple Yam and Potato Balls are a slightly different and seasonal version of the much famed Surti patties. Winters bring along the much loved purple yam and tender green peas and this mildly spiced dish and celebrates the best of winter produce. Since it is not overtly spiced the natural and fresh flavors of the produce shine through beautifully. This tri-coloured balls have never failed to impress my guests and are sure to be a wow factor at any hi-tea gathering.

Ingredients Serving: 10

1.5 cups shelled peas
4 cups potatoes, boiled and mashed
4 cups purple yam, steamed and grated
5-6 green chilies
1 inch ginger
5-6 green garlic shoots, whites and greens
4 tablespoons paneer, grated
1/3 cup grated coconut, fresh
1 cup coriander, finely chopped
1 tablespoon sesame seeds
1 tablespoon raisins
1/2 teaspoon garam masala
10-12 tablespoons corn flour
Salt to taste
3 tablespoons oil, plus more for deep frying
Khajur-imli and coriander chutney to serve

Instructions

Coarsely grind the peas in a chopper or a food processor or a manual grinder. Take care that the peas remain very coarse.
Remove the peas and coarsely grind 2 green chillies, ginger and all of the green garlic.
Place a non-stick or heavy bottom on gentle heat. Add 3 tablespoons of oil to it. Once the oil heats up add the sesame seeds.
Once the sesame seeds begin to splutter add the ground green chili, ginger and garlic mixture and sauté for a minute.
Add the ground peas and cook them for 5-7 minutes on very gentle heat. Add the garam masala and salt. Cook for a minute and turn off the heat.
Once the mixture has come to a room temperature add the grated coconut, grated paneer, chopped coriander and raisins.
Now for the purple yam layer. Add salt and paste of 1 green chili to the steamed and grated purple yam. Mix it well to a pretty smooth and homogenous mixture
Similarly for the potato layer, add salt and paste of 2 green chilies to the boiled and mashed potato. Add 2 tablespoons of corn flour and mix it well to a smooth dough like mixture.
Once we have prepped up the ingredients for all three layers, we can now begin building the 3 layered balls.
Each tri-coloured ball will need 1 heaped tablespoon of peas mixture, 2 heaped tablespoons purple yam mixture and four heaped tablespoons potato mixture.
Roll the peas mixture in even sized balls.
With the help of a thin polythene bag or cling film and some corn flour spread 2 heaped tablespoon of purple yam mixture to a 1/4 inch thickness disc.
Place the peas ball over the purple yam disc and shape it in a ball so the that purple yam layer completely seals the peas ball. Shape it in a smooth ball. Now you have the two layers ready.
Just like the purple yam layer, over the cling film or polythene bag spread 4 tablespoons of potato mixture to form a 1/4 inch thick disc. Place the purple yam + peas ball over the potato disc and shape it in a ball.
Smoothen the edges of the ball. Dust it with a thin layer of corn flour.
In a deep sauce pan heat enough oil to immerse the entire tri-layered ball. Deep fry the each ball, one at a time, to a beautiful golden brown color.
Serve hot as a tea-time snack with coriander chutney and Khajur-imli chutney.

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