Table of Contents
Delicious Farali pattice is an easy snack of pattice made with potatoes and stuffed with a sweet filling of coconut, nuts and raisins. This dish is from the Gujarati cuisine that is made during fast or upvas. I often make these pattice during Navratri and also on regular days.
The preparation of Delicious farali pattice is quite similar to the North Indian aloo tikki, except for the taste. Both of them have a center filling and an outer potato covering.
Whereas the North Indian aloo tikki can be spicy, the farali pattice is sweet and mild. The ingredients that are used in the filling for aloo tikki are totally different, than the ingredients used for farali pattice.
Also, for the stuffing, since raisins are added, thus you can also skip sugar. Make sure to use sendha namak or edible rock salt instead of regular salt if making for fasting or during Navratri.
Note: If not making for Navratri or Ekadashi vrat, then you can use corn starch, rice flour or bread crumbs to bind the potatoes.
How to make Delicious Farali Pattice
Preparing the potato cover:
1. Rinse the potatoes very well in fresh water. Boil 350 grams potatoes or 3 large potatoes in a steamer or stovetop pressure cooker till they are tender and completely cooked.
In the photo below there are many potatoes, they were used for another dish.
2. Peel and chop the boiled potatoes when still warm or slightly hot. Take the potatoes in a mixing bowl.
3. Mash the potatoes with a potato masher or fork very well. Allow the mashed potatoes to cool at room temperature.
4. Once the mashed potatoes have come to room temperature, then add 3 tablespoons arrowroot flour and salt as required. Since these patties are made during fasting I have added arrowroot flour.
You can also add buckwheat flour (kuttu ka atta) or water chestnut flour (singhare ka atta) if making for fasting. However, arrowroot flour gives a neutral taste. If making for regular days, then add corn starch, rice flour or bread crumbs.
5. Mix the arrowroot flour with mashed potatoes very well.
6. Then lightly knead the mixture.
7. Here in the below photos, the potato dough is ready. Cover the bowl with a lid and keep aside.
Preparing the farali stuffing :
8. Heat a small pan and add 3 tablespoons of peanuts.
9. Roast the peanuts stirring often on a low heat till they become crunchy and have a few black spots on them. Ensure that the peanuts are evenly cooked. Remove the peanuts and keep aside.
10. In the same pan add 3 tablespoons of cashews.
11. On low heat roast the cashews till you see golden spots on them.
12. Keep also the cashews aside. Allow them to cool at room temperature.
13. In a mortar-pestle, add the peanuts and crush to a coarse mixture. You can also use a grinder or blender to do the same. The peanuts should have small bits and pieces.
14. In the same mortar-pestle, then add the roasted cashews and just crush them lightly. You can also chop the cashews. The cashews should have small bits and pieces.
15. In another mixing bowl, take ¼ cup tightly packed grated coconut.
16. Add the peanuts and cashews.
17. Then add the following ingredients:
- 2 tablespoons of raisins (chopped)
- ½ teaspoon sugar
- 1 teaspoon lemon juice
- 2 to 2.5 tablespoons chopped coriander leaves
- ½ teaspoon green chili paste (about 1 small green chili crushed in mortar-pestle to a paste)
You can also add fresh ginger paste if you prefer. (About ½ inch ginger crushed in a mortar-pestle).
18. Next add 1 teaspoon lemon juice for some tang.
19. Stir the stuffing mixture very well. Taste and add more of the sugar, salt or lemon juice if required.
Assembling farali pattice
20. Make medium sized balls from the dough mixture.
21. Take each ball and flatten it.
22. Place 1 or 2 tablespoons of the prepared stuffing.
23. Bring the edges towards the center.
24. And gently seal the edges. The filling has to be properly sealed within the potato mixture, so that while frying the pattice do not break. Flatten the pattice slightly.
You can also apply some oil in your hands while flattening and stuffing the pattice. I have flattened the patties for ease of shallow frying.
If you plan to deep fry, then no need to flatten them. If the pattice breaks from a place, then just cover it with a small piece of the potato dough and press to even it.
25. Prepare all the pattices this way.
26. Heat 3 tablespoons of oil or 2 tablespoons ghee in a tava or griddle or skillet. Coat the pattice with arrow root flour. Dust off the excess flour from the pattice. This step of coating the pattice with arrow root flour is optional and you can also skip it.