The preparation of this recipe is quite similar to the North Indian Aloo Tikki, except for the taste. Both of them have a center filling and an outer potato covering. Whereas the North Indian Aloo Tikki is spicy and hot, the Farali Pattice is sweet and mild. The ingredients that are used in the center filling for Aloo Tikki are totally different,than the ingredients used for Farali Pattice.
These patties are easily available in Gujarati mithai shops in Mumbai. I remember buying them when we used to go out for shopping. They can be had with curd,coriander chutney or even tomato sauce.
Note: I had not made this farali pattice recipe during Navratri….. so I used bread to bind the potatoes. If you are making this farali pattice during fasting or vrat days, then use singhare ka atta (water chestnut flour) or kuttu ka atta(buckwheat flour) as a binding agent for the potatoes. You could also use arrowroot flour.
In this recipe, fresh grated coconut and fresh coriander leaves are used. I did not have fresh coconut and coriander, so I had to skip them. Instead I used double the amount of peanuts and dry fruits. But when you make this recipe, it is advisable to use fresh coconut and is it gives a nice taste to the pattice.
Also, for the inner filling, I have used raisins in this recipe, so i skipped sugar. But you could add sugar if you are not using raisins or if you want a more sweetish taste. Make sure to use sendha namak instead of cooking salt if making for fasting or during navratri.
Ingredients for the Farali Pattice Recipe:
For the outer crust:
- 4 large potatoes
- 2-3 tbsp water chestnut flour or arrowroot flour or buckwheat flour or 2 slices of bread
- 1 green chili finely chopped (optional)
- cooking salt or sendha namak
For the inner filling:
- 1 cup grated coconut
- 2 tbsp roasted peanuts
- 1 tbsp roasted cashew nuts
- 1 tbsp raisins
- 1/2 tsp lime juice or 1/2 tsp amchur powder
- oil for deep frying
How to make Farali Pattice:
- Boil the potatoes and then mash them. Take care to see that there are no lumps in the potatoes. Add chopped green chillies to the mashed potatoes.
- Soak the breads in water, squeeze the water completely from the bread. Mash the bread and mix it with the mashed potatoes.
- This makes your farali pattice’s outer covering. The mixture should be smooth with no lumps, so that the pattices do not break while frying.
- Coarsely grind the peanuts and cashewnuts. To the coconut, add chopped raisins, the coarsely ground peanuts and cashewnuts. Add all the other ingredients mentioned for the inner filling. Mix well and keep aside.
- Take a handful of the potato mixture. Shape it into a bowl like shape.
- Take some 1-2 tsp of the inner stuffing and place it in the center of the bowl like potato mixture.
- Seal the inner stuffing by gently bringing together the edges of the potato mixture in the center. Apply some oil in your hands while doing this. The filling has to be properly sealed with the potato mixture, so that while frying the pattice do not break and thus the filling comes out. Flatten the pattice slightly.
- You could also take two potato mixture, flatten them like small puris with your hand. Place the filling in the center of one puri. Cover with the second puri and seal the edges firmly.
- Make patties of the entire mixtures and keep aside.
- Deep fry them in hot oil on a medium flame till golden brown and crisp from outside.
- Serve with sweet curd/plain curd or coriander chutney or mint-coriander chutney.
Farali Pattice Recipe details are below: