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farali pattice recipe

farali patties recipe - crisp potato patties stuffed with a sweet-tangy coconut-dry fruits stuffing. a popular gujarati snack that is made during fasting.

4.5 from 6 votes
total time:
60minutes

farali pattice recipe with step by step photos – farali patties is a gujarati recipe that is made during fasts. i often make these patties during navratri and also on regular days.

when i added the recipe post, i had made these stuffed patties for my mom-in-law, as she is very fond of pattices and tikkis like beetroot tikkis, paneer tikki and arbi tikkis.

the preparation of farali pattice 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 can be spicy, 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 ketchup.

in this recipe, fresh grated coconut and fresh coriander leaves are added. in the absence of fresh coconut, you could just add dessicated coconut too. you can also skip the coconut altogether, if you do not have them. instead just double the amount of peanuts, cashews and raisins.

also, for the stuffing, since raisins are added, thus you can also skip sugar. make sure to use sendha namak or rock salt instead of regular salt if making for fasting or during navratri. you can also check this farali batata vada recipe.

note: if not making for navratri or ekadashi, then you can use corn starch, rice flour or bread crumbs to bind the potatoes.

if you are looking for more fasting/farali recipes then do check:

farali pattice recipe below:

farali pattice recipe
4.5 from 6 votes
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farali pattice recipe

farali patties recipe - crisp potato patties stuffed with a sweet-tangy coconut-dry fruits stuffing. a popular gujarati snack that is made during fasting.
course snacks, starters
cuisine gujarati
prep time 30 minutes
cook time 30 minutes
total time 1 hour
servings 4 to 5
author dassana

ingredients (1 cup = 250 ml)

for outer potato cover of farali patties:

  • 3 large potatoes or 350 grams potatoes
  • 3 tablespoon arrow root flour (paniphal flour)
  • rock salt as required

for farali pattice stuffing:

  • ¼ cup tightly packed grated coconut
  • 3 tablespoon peanuts, roasted and coarsely crushed (moongphali)
  • 3 tablespoon cashew, coarsely crushed or finely chopped (kaju)
  • 2 tablespoon raisins, chopped (kishmish)
  • ½ teaspoon sugar
  • 1 teaspoon lime juice
  • 2 to 2.5 tablespoon chopped coriander leaves (dhania patta)
  • ½ teaspoon green chili paste or 1 green chili crushed in mortar-pestle to a paste
  • rock salt as required

other ingredients:

  • 2 tablespoon ghee or 3 tablespoon peanut oil for frying

how to make farali pattice recipe

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.

  6. 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.
  7. place the arrow root flour coated pattice in medium hot oil for shallow frying. you can also deep fry.
  8. when one side is partly cooked, flip over.
  9. flip again when the other side is browned.
  10. shallow fry these farali pattice flipping a couple of times more till they are golden and crisp from out.
  11. drain farali pattice on kitchen paper towels.
  12. serve farali patties hot with a no onion no garlic coriander chutney, sweetened curd or tamarind dates chutney.

TRENDING NOW

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 🙂

potatoes for farali pattice recipe

2. peel and chop the boiled potatoes when still warm or slightly hot. take the potatoes in a mixing bowl.

potatoes for farali pattice recipe

3. mash the potatoes with a potato masher very well. allow the mashed potatoes to cool.

potatoes for farali pattice recipe

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.

making dough for farali pattice recipe

5. mix the arrowroot flour first.

dough for farali pattice recipe

6. then lightly knead the mixture.

mixture for farali pattice recipe

7. here the potato dough is ready. cover and keep aside.

dough for farali pattice recipe

preparing the stuffing:
8. heat a small pan and add 3 tbsp peanuts.

peanuts for farali pattice recipe

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.

peanuts for farali patties recipe

10. in the same pan add 3 tbsp cashews.

cashews for farali patties recipe

11. roast the cashews till you see golden spots on them.

cashews for farali pattice recipe

12. keep also the cashews aside. allow them to cool.

cashews for farali pattice recipe

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.

peanut mixture for farali pattice recipe

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.

cashew mixture for farali pattice recipe

15. in a another mixing bowl, take ¼ cup tightly packed grated coconut.

cashews for farali patties recipe

16. add the peanuts and cashews.

mixture for farali patties recipe

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).

mixture for farali pattice recipe

18. next add 1 tsp lime juice.

lime for farali pattice recipe

19. stir the stuffing mixture very well. taste and add more of the sugar, salt or lemon juice if required.

stuffing for farali pattice recipe

assembling and preparing farali pattice:
20. make medium sized balls from the dough mixture.

dough balls for farali pattice recipe

21. take each ball and flatten it.

making farali pattice recipe

22. place 1 or 2 tbsp of the prepared stuffing.

add stuffing - farali patties recipe

23. bring the edges towards the center.

making farali patties recipe

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.

preparing farali patties

25. prepare all the pattices this way.

preparing farali pattice

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.

making farali pattice recipe

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.

frying farali patties

28. when one side is partly cooked, flip over.

frying farali patties

29. flip again when the other side is browned.

frying farali patties

30. shallow fry these farali pattice flipping a couple of times more till they are golden and crisp from out.

frying farali pattice

31. drain farali pattice on kitchen paper towels.

farali pattice recipe, farali pattice

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.

farali pattice

dassana amit
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.


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26 comments/reviews

  1. Which coconut we have to use the one which has water or the dried one.

    • its fresh coconut – the one which has water.

  2. Great recipes

    • thanks.

  3. Hi thanks a bunch. Unlike other websites you are thoroughly professional. Recipes are great and easy to follow. Great job and because of you my culinary travels are expanding across India. Thanks

    • thanks you much saswati. happy cooking 🙂

  4. Hi dasssana really good recipe always share with us some thing this so we can also enjoy in our fasting

    • thanks suparna

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