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Farali pattice
INGREDIENTS
(measuring cup used, 1 cup = 250 ml)
for outer potato cover:
3 large potatoes, 350 grams
3 tbsp arrow root flour
rock salt as required
for stuffing:
¼ cup tightly packed grated coconut
3 tbsp peanuts, roasted and coarsely crushed
3 tbsp cashew, coarsely crushed or finely chopped
2 tbsp raisins, chopped
½ tsp sugar
1 tsp lime juice
2 to 2.5 tbsp chopped coriander leaves
½ tsp green chili paste or 1 green chili crushed in mortar-pestle to a paste
rock salt as required
other ingredients:
2 tbsp ghee or 3 tbsp peanut oil for frying
lets start step by step farali pattice recipe
preparing the potato cover:
1. boil 350 grams potatoes or 3 large potatoes in a steamer or pressure cooker till they are tender and completely cooked. in the pic 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 very well. allow the mashed potatoes to cool.
4. once the mashed potatoes have come to room temperature, then add 3 tbsp 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 first.
6. then lightly knead the mixture.
7. here the potato dough is ready. cover and keep aside.
preparing the stuffing:
8. heat a small pan and add 3 tbsp peanuts.
9. roast the peanuts stirring often on a low flame till they become crunchy and have a few black spots on them. remove the peanuts and keep aside.
10. in the same pan add 3 tbsp cashews.
11. roast the cashews till you see golden spots on them.
12. keep also the cashews aside. allow them to cool.
13. in a mortar-pestle, add the peanuts and crush to a coarse mixture. you can also use a grinder 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 a another mixing bowl, take ¼ cup tightly packed grated coconut.
16. add the peanuts and cashews.
17. then add 2 tbsp raisins (chopped), ½ tsp sugar, 1 tsp lime juice, 2 to 2.5 tbsp chopped coriander leaves and ½ tsp green chili paste (about 1 green chili crushed in mortar-pestle to a paste). you can also fresh ginger paste. (about ½ inch ginger crushed in a mortar-pestle).
18. next add 1 tsp lime juice.
19. stir the stuffing mixture very well. taste and add more of the sugar, salt or lemon juice if required.
assembling and preparing farali pattice:
20. make medium sized balls from the dough mixture.
21. take each ball and flatten it.
22. place 1 or 2 tbsp 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 tbsp oil or 2 tbsp ghee in a tava or griddle. coat the pattice with arrow root flour. dust off the excess flour from the pattice. this step is optional and you can also skip it.
27. place the arrow root flour coated pattice in medium hot oil for shallow frying. you can also deep fry. add more oil if required while shallow frying.
28. when one side is partly cooked, flip over.
29. flip again when the other side is browned.
30. shallow fry these farali pattice flipping a couple of times more till they are golden and crisp from out.
31. drain farali pattice on kitchen paper towels.
32. serve farali patties hot with a no onion no garlic coriander chutney, sweetened curd (some sugar dissolved in fresh curd) or tamarind dates chutney.
INGREDIENTS
(measuring cup used, 1 cup = 250 ml)
for outer potato cover:
3 large potatoes, 350 grams
3 tbsp arrow root flour
rock salt as required
for stuffing:
¼ cup tightly packed grated coconut
3 tbsp peanuts, roasted and coarsely crushed
3 tbsp cashew, coarsely crushed or finely chopped
2 tbsp raisins, chopped
½ tsp sugar
1 tsp lime juice
2 to 2.5 tbsp chopped coriander leaves
½ tsp green chili paste or 1 green chili crushed in mortar-pestle to a paste
rock salt as required
other ingredients:
2 tbsp ghee or 3 tbsp peanut oil for frying
lets start step by step farali pattice recipe
preparing the potato cover:
1. boil 350 grams potatoes or 3 large potatoes in a steamer or pressure cooker till they are tender and completely cooked. in the pic 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 very well. allow the mashed potatoes to cool.
4. once the mashed potatoes have come to room temperature, then add 3 tbsp 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 first.
6. then lightly knead the mixture.
7. here the potato dough is ready. cover and keep aside.
preparing the stuffing:
8. heat a small pan and add 3 tbsp peanuts.
9. roast the peanuts stirring often on a low flame till they become crunchy and have a few black spots on them. remove the peanuts and keep aside.
10. in the same pan add 3 tbsp cashews.
11. roast the cashews till you see golden spots on them.
12. keep also the cashews aside. allow them to cool.
13. in a mortar-pestle, add the peanuts and crush to a coarse mixture. you can also use a grinder 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 a another mixing bowl, take ¼ cup tightly packed grated coconut.
16. add the peanuts and cashews.
17. then add 2 tbsp raisins (chopped), ½ tsp sugar, 1 tsp lime juice, 2 to 2.5 tbsp chopped coriander leaves and ½ tsp green chili paste (about 1 green chili crushed in mortar-pestle to a paste). you can also fresh ginger paste. (about ½ inch ginger crushed in a mortar-pestle).
18. next add 1 tsp lime juice.
19. stir the stuffing mixture very well. taste and add more of the sugar, salt or lemon juice if required.
assembling and preparing farali pattice:
20. make medium sized balls from the dough mixture.
21. take each ball and flatten it.
22. place 1 or 2 tbsp 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 tbsp oil or 2 tbsp ghee in a tava or griddle. coat the pattice with arrow root flour. dust off the excess flour from the pattice. this step is optional and you can also skip it.
27. place the arrow root flour coated pattice in medium hot oil for shallow frying. you can also deep fry. add more oil if required while shallow frying.
28. when one side is partly cooked, flip over.
29. flip again when the other side is browned.
30. shallow fry these farali pattice flipping a couple of times more till they are golden and crisp from out.
31. drain farali pattice on kitchen paper towels.
32. serve farali patties hot with a no onion no garlic coriander chutney, sweetened curd (some sugar dissolved in fresh curd) or tamarind dates chutney.
