farali pattice recipe, how to make farali pattice | farali patties

making potato cover of farali pattice
1. Boil 350 grams potatoes or 3 large potatoes in a steamer or pressure cooker till they are tender and completely cooked.
2. Peel and chop them 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 arrow root flour and salt. Since these patties are made during fasting I have arrow root flour. You can also add buckwheat flour or water chestnut flour if making for fasting. If making for regular days
then add corn starch
rice flour or bread crumbs.
5. Mix the arrow root flour and lightly knead the mixture.
6. Cover and keep aside the potato dough.
making stuffing for farali pattice
1. Then heat a small pan and add 3 tbsp peanuts.
2. 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.
3. In the same pan add 3 tbsp cashews.
4. Roast the cashews till you see golden spots on them.
5. Keep also the cashews aside. Allow them to cool.
6. In a mortar-pestle
add the peanuts and coarsely crush them. You can also use a grinder to do the same.
7. 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.
8. In a another mixing bowl
take 1/4 cup tightly packed grated coconut.
9. Add the peanuts and cashews.
10. Then add 2 tbsp raisins (chopped) 1/2 tsp sugar
1 tsp lime juice
2 to 2.5 tbsp chopped coriander leaves and 1/2 tsp green chili paste (about 1 green chili crushed in mortar-pestle to a paste). You can also fresh ginger paste. (about 1/2 inch ginger crushed in a mortar-pestle).
11. Next add 1 tsp lime juice.
12. Stir the stuffing mixture very well.
assembling and making farali pattice
1. Make medium sized balls from the dough mixture.
2. Take each ball and flatten it.
3. Place 1 or 2 tbsp of the prepared stuffing.
4. Bring the edges towards the center 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.
5. Prepare all the farali patties this way.
frying farali patties
1. Heat 3 tbsp oil for frying 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.
2. Place the arrow root flour coated pattice in medium hot oil for shallow frying. You can also deep fry.
3. When one side is partly cooked
flip over.
4. Flip again when the other side is browned.
5. Shallow fry these farali pattice flipping a couple of times more till they are golden and crisp from out.
6. Drain farali pattice on kitchen paper towels.
7. Serve farali patties hot with a no onion no garlic coriander chutney
sweetened curd or tamarind dates chutney.