In a mixing bowl, combine mashed potatoes, chopped green chillies, sindhav salt, cumin seeds, grated ginger, roasted cumin powder, black pepper powder, fresh coriander leaves, and lemon juice.
Mix well to create a smooth, well-seasoned potato filling. Adjust the seasoning to taste.
Prepare the Outer Covering
In a separate mixing bowl, combine Farari flour, ghee, and a pinch of sindhav salt. Mix well.
Gradually add water and knead into a soft, pliable dough. It should be smooth and not too sticky. If too dry, add a little more water; if too sticky, add a touch more flour.
Assemble the Sesame Potato Petis
Divide the dough into small, equal-sized portions and roll them into balls.
Take one dough ball and flatten it into a small disc using your palm or a rolling pin. Keep the edges thin and the centre slightly thicker.
Place a portion of the potato filling in the centre.
Carefully gather the edges of the dough over the filling and seal it, forming a round patty. Ensure there are no cracks.
Roll the patty gently between your palms to smoothen it.
Repeat for the remaining dough and filling.
Coat the Petis
Spread white sesame seeds on a plate.
Roll each patty in the sesame seeds, ensuring they coat the outer surface evenly.
Cook the Sesame Potato Petis
Heat oil or ghee in a shallow pan over medium heat.
Place the sesame-coated petis in the pan and shallow-fry until golden brown and crisp on both sides (about 3-4 minutes per side).
Serve
Remove from the pan and place on paper towels to absorb excess oil.
Serve hot with your favourite Vrat-friendly chutney or yoghurt. Enjoy your Sesame Potato Petis!
Cooking Time
Approximately 30-40 minutes, depending on your cooking speed and the number of patties you’re making.
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