Farali pattice (or patties) are one of the popular vrat special snacks from Gujarati cuisine. These farali pattice have an outer layer of potatoes and are stuffed with a sweet and spicy filling prepared from nuts, raisins, coconut, and few other ingredients.
There can be many different combinations for the stuffing. The one which we are showing today is what we usually get in the farsan shops in Gujarat, which is relished by everyone during fasting or vrat. This farali pattice is a must-have during vrat or upvas.
Variations in the stuffing
- Instead of potatoes, you can add sweet potatoes or raw bananas to the filling.
- If you don’t have fresh coconut, you can use desiccated coconut. But try and use fresh coconut as it gives a very nice flavour.
- You can also add chopped coriander leaves to the stuffing.
- Instead of cashews, you can add roasted peanuts. Either add roasted peanut powder or chopped peanuts. Even you can use a combination of cashews and peanuts. We are serving farali pattice with Rajkot style peanut chutney, so we have not added peanuts to the stuffing.
How to make Farali Pattice | Step-by-Step Recipe
For the outer layer
Steam cook the potatoes on high flame for 1 whistle, then reduce the flame and let it cook for 8-10 minutes. Once cooled, peel and grate them.
Take out ¼ cup grated potatoes and keep it separately for adding it to the stuffing.
Now add arrow root flour and sendha namak. Mix and knead the mixture so it becomes smooth.
In the end add ¼ teaspoon oil and knead so it becomes non-sticky and smooth. Cover and keep this aside till we prepare our stuffing.
For the stuffing
In a bowl, combine grated coconut, cashew powder, raisins, sesame seeds, jeera powder, black pepper powder, powdered sugar, chopped green chillies, grated ginger,lemon juice, pinch of sendha namak and ¼ cup grated potatoes.
Mix everything well.
Now grease hands with oil and knead the mixture lightly and make ten equal sized balls from the stuffing.
Preparing Farali Pattice
Grease hands with oil and divide the potato mixture into 10 parts. Make smooth round balls.
Now take a ball and flatten it. Place a prepared stuffing ball into the middle of potato layer. Now combine the edges and seal by rolling between palms. Make sure there are no cracks in the balls, otherwise they will crack while frying and stuffing will come out.
Take arrow root flour in a plate. Roll the prepared pattice balls in arrow root flour. Then roll it between your palms gently so it gets evenly coated.
Heat oil for frying the pattice. Fry the farali pattice on a medium flame till they become crisp and light brown in color. Do not overcrowd the oil. Fry in batches.
Farali pattice is ready. Serve it with vrat ki green chutney or Rajkot style peanut chutney.
Pro Tips
- Steam cook the potatoes.
- Add arrowroot flour and salt only when the potatoes are cooled completely.
- Make sure there are no cracks in the balls after you place the stuffing, otherwise they will crack while frying, and the stuffing will come out.
- We have used cashew powder in the stuffing. For that, take cashews in a chopper jar and blend to a coarse or fine powder or you can even add chopped cashews.
- Do not overcrowd the oil while frying the pattice. Fry in batches of 3 or 4.
- Adjust the proportion of sugar and lemon juice as per your taste.
- Instead of chopped chilies and grated ginger, you can use ginger-chili paste.
Serving Suggestions
Serve farali pattice with any of these vrat special chutneys –
More Vrat Recipes
Recipe Card
Farali Pattice | farali patties recipe
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Ingredients (1 cup = 240 ml)
For the outer layer
- 3 big sized potatoes boiled and mashed (300 to 350 grams potatoes)
- 3 tablespoon arrowroot flour
- sendha namak to taste
- ¼ teaspoon oil
For the stuffing
- ¼ cup boiled and mashed potatoes
- ½ cup fresh grated coconut
- ¼ cup cashew powder (take cashews in a chopper jar and blend to a coarse or fine powder, you can even add chopped cashews)
- ¼ cup raisins / kishmish
- 1 tablespoon sesame seeds / til
- ¼ teaspoon cumin seeds / jeera powder
- ¼ teaspoon black pepper powder
- 2 teaspoon powdered sugar
- 3 green chillies, finely chopped you can add green chilli paste also
- 1 teaspoon ginger, grated
- 1 teaspoon lemon juice
- pinch of sendha namak or regular salt add to taste
Other Ingredients
- oil, for frying and greasing hands for making balls
- arrowroot flour for rolling the pattice before frying
Instructions
For the outer layer
- Steam cook the potatoes on high flame for 1 whistle, then reduce the flame and let it cook for 8-10 minutes. Once cooled, peel and grate them.
- Take out ¼ cup grated potatoes and keep it separately for adding it to the stuffing. Now add arrow root flour and sendha namak. Mix and knead the mixture so it becomes smooth.
- In the end add ¼ teaspoon oil and knead so it becomes non-sticky and smooth. Cover and keep this aside till we prepare our stuffing.
For the stuffing
- In a bowl, combine grated coconut, cashew powder, raisins, sesame seeds, jeera powder, black pepper powder, powdered sugar, chopped green chillies, grated ginger,lemon juice, pinch of sendha namak, and ¼ cup grated potatoes. Mix everything well.
- Now grease hands with oil and knead the mixture lightly and make ten equal sized balls from the stuffing.
Preparing Farali Pattice
- Grease hands with oil and divide the potato mixture into 10 parts. Make smooth round balls.
- Now take a ball and flatten it. Place a prepared stuffing ball into the middle of potato layer. Now combine the edges and seal by rolling between palms. Make sure there are no cracks in the balls, otherwise they will crack while frying and stuffing will come out.
- Take arrowroot flour in a plate. Roll the prepared pattice balls in arrow root flour. Then roll it between your palms gently so it gets evenly coated.
- Heat oil for frying the pattice. Fry the farali pattice on a medium flame till they become crisp and light brown in color. Do not overcrowd the oil. Fry in batches.
- Farali pattice is ready. Serve it with vrat ki green chutney or Rajkot style peanut chutney.
Video
Notes
- Steam cook the potatoes.
- Add arrowroot flour and salt only when the potatoes are cooled completely.
- Make sure there are no cracks in the balls after you place the stuffing, otherwise they will crack while frying, and the stuffing will come out.
- We have used cashew powder in the stuffing. For that, take cashews in a chopper jar and blend to a coarse or fine powder or you can even add chopped cashews.
- Do not overcrowd the oil while frying the pattice. Fry in batches of 3 or 4.
- Adjust the proportion of sugar and lemon juice as per your taste.
- Instead of chopped chilies and grated ginger, you can use ginger-chili paste.
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