Farali Pattice Recipe, How to make Farali Pattice, Farali recipes
Recipe type: Side, Snack, Fast Recipes
RecipeCuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Farali pattice recipe - comes from Gujarat and a popular fast food even in Mumbai. Quite simple to make made with basic ingredients.
recipeIngredient (used american measuring cup, 1 cup = 250 ml)
For the stuffing:
  • 1 cup fresh grated coconut (nariyal)
  • ½ cup roasted peanuts crushed or pounded (singdana)
  • ¼th cup roasted cashewnuts (kaju) crushed
  • 1 tbsp slightly roasted buchanania lanzan (charoli)
  • 1.5 tbsp raisin (kishmish)
  • 1-2 green chilies chopped finely (hari mirch)
  • 1 t/s amchur powder or 1 tbsp lime juice
  • salt as per taste
For the covering:
  • oil for shallow frying
  • 5 medium sized boiled potatoes peeled and mashed ( I have used 3 large and 2 medium sized potatoes to be precise)
  • 3 tbsp arrowroot flour + 2 tbsp more for coating the pattice or use chestnut flour or rice flour
How to make the recipe?
  1. Pressure cook the potatoes up to 3 whistles or microwave or steam or boil them in water until tender and cooked.
  2. Meanwhile roast all the nuts separately for 1-2 mins. Pestle the roasted peanuts with a mortar. Just combine all the ingredients into a mixing bowl stir well and keep aside.
  3. Allow the potatoes to cool down peel their skin. Mash them with the help of fork or hand until smooth. Just take care it's not too hot or you may burn your hand.
  4. Add the arrowroot flour, salt and combine nicely. This process is to ensure the moisture dries up and the covering doesn't crack.
  5. Make 12 balls and keep aside.
  6. Gently flatten the balls with the help of your palm.
  7. Place a spoonful of the mixture over it.
  8. Now cover from all sides ensuring there are no cracks and form them into a patty shape or oval shape. Just rub some arrowroot flour if the patty is sticking to your palm.
  9. Just repeat the same with the rest of balls. Spread some arrowroot flour and cover the pattice from all side.
  10. Place oil in a shallow pan. Once the oil is hot shallow fry them until golden brown on both sides.
  11. Flip to other side and fry. You could also deep fry. Place them over an absorbent napkin.
  12. Serve the farali pattice with sweetened curd, green chutney or sauce. I served mine with garlic chutney and chili sauce.
Notes
1. Ensure the potatoes are not over cooked else the covering tends to be soggy. In such cases add more flour.
2. You could shallow fry or deep fry the pattice.
Recipe by Flavors of Mumbai at http://www.flavorsofmumbai.com/farali-pattice-recipe/