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.
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3big sized potatoes boiled and mashed (300 to 350 grams potatoes)
3tablespoonarrowroot flour
sendha namak to taste
¼teaspoonoil
For the stuffing
¼cupboiled and mashed potatoes
½cupfresh grated coconut
¼cupcashew powder (take cashews in a chopper jar and blend to a coarse or fine powder, you can even add chopped cashews)
¼cupraisins / kishmish
1tablespoonsesame seeds / til
¼teaspooncumin seeds / jeera powder
¼teaspoon black pepper powder
2teaspoonpowdered sugar
3green chillies, finely chopped you can add green chilli paste also
1teaspoonginger, grated
1teaspoonlemon 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.
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.