Petties Recipe Video

Potato balls stuffed with a savory mixture of coconut, chillies, ginger, sugar, nuts and raisins. This sweet and spicy Indian snack goes well on a rainy day and a hot cup of tea.

Summary

Preparation Time45 MinCooking Time20 Min
Ready In1 Hr 5 MinDifficulty LevelMedium
Health IndexAverageServings4
CuisineCourse
MethodDish
VegetarianMain Ingredient

Ingredients

 Instant potato mash/Boiled and mashed potatoes3 Cup (48 tbs) (for the pettis dough)
 Water2 Cup (32 tbs) (for the pettis dough)
 Sugar3 Tablespoon (for the pettis dough)
 Besan2 Tablespoon (for the pettis dough)
 Corn flour2 Tablespoon (for the pettis dough)
 Cumin powder1 Teaspoon (for the pettis dough)
 Salt1 Teaspoon (for the stuffing)
 Cilantro1 Cup (16 tbs) (for the stuffing)
 Peas1 Cup (16 tbs), frozen and thawed (for the stuffing)
 Coconut1 Cup (16 tbs), shredded (for the stuffing)
 Raisins1 Cup (16 tbs) (for the stuffing)
 Cashews1 Cup (16 tbs) (for the stuffing)
 Brown sugar1 Cup (16 tbs) (for the stuffing)
 Khus khus2 Tablespoon (for the stuffing)
 Sesame seeds2 Tablespoon (for the stuffing)
 Cumin powder1 Teaspoon (for the stuffing)
 Sev/Gathiya1 Cup (16 tbs) (for the stuffing)
 Oil3 Cup (48 tbs) (for frying)
 Ginger paste1 Teaspoon (for the stuffing)
 Garlic paste1 Teaspoon (for the stuffing)
 Green chili paste1 Teaspoon (for the stuffing)
 Lime juice1 Tablespoon (for the stuffing)

Nutrition Facts

Serving size

Calories 2845 Calories from Fat 2010

% Daily Value*

Total Fat 228 g351.3%

Saturated Fat 37.8 g188.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1068.2 mg44.5%

Total Carbohydrates 189 g63.2%

Dietary Fiber 15.8 g63.1%

Sugars 94.3 g

Protein 27 g53.2%

Vitamin A 16.3% Vitamin C 31.3%

Calcium 24.7% Iron 38.8%

*Based on a 2000 Calorie diet

Directions

MAKING
1. Mix water, sugar, besan, cornflour and cumin powder in a pressure cooker container or pan and blend with an electric hand blender if desired.
2. Warm it a little bit, add readymade mashed potato mix and mix well to make a smooth dough.
3. Let it cool down and mix salt to taste.
4. In another pan, heat 1 tablespoon oil, add shredded coconut and stir a little.
5. Add sesame seeds, khuskhus, salt, cumin powder, green chili paste, ginger paste, garlic paste and cashewnuts and stir on low temperature.
6. Add green peas and raisins and cook lightly.
7. Turn off the stove and add brown sugar and mix well.
8. Squeeze some fresh lime juice and blend the mixture into a food processor.
9. Add cilantro and gathiya and blend after each addition.
10. Remove the filling from the processor to a bowl, mix and shape into balls.
11. Bring the potato mixture, knead well to smoothen and make golf sized balls out of it.
12. Make a hole in the center of each ball, place the filling, seal and smoothen on the sealed end.
13. Make kachoris, cover with slightly damp kitchen towel and keep aside.
14. Heat oil in a deep fry pan to medium heat and fry the kachoris till they turn golden brown.

SERVING
15. Serve hot with ginger yogurt dip or tomato ketchup.

NOTE
If using boiled and mashed potatoes instead of instant mash, no need to add more water and warm.
It can be mixed directly with the other pettis dough ingredients.
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