Farali Pattice

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Farali pattice is an easy snack of patties made with potatoes and stuffed with a sweet filling of coconut, nuts and raisins. This dish is from the Gujarati cuisine that is made during fast or upvas. I often make these pattice during Navratri and also on regular days.

farali pattice served with chutney on a white plate

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.

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 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 edible rock salt instead of regular salt if making for fasting or during Navratri.

Note: If not making for Navratri or Ekadashi Vrat, then you can use corn starch, rice flour or bread crumbs to bind the potatoes.

Step-by-Step Guide

How to make Farali Pattice

Preparing the potato cover:
1. Rinse the potatoes very well in fresh water. Boil 350 grams potatoes or 3 large potatoes in a steamer or stovetop pressure cooker till they are tender and completely cooked.

In the photo below there are many potatoes, they were used for another dish 🙂

boiled potatoes

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

chopped potatoes

3. Mash the potatoes with a potato masher or fork very well. Allow the mashed potatoes to cool at room temperature.

potatoes being mashed

4. Once the mashed potatoes have come to room temperature, then add 3 tablespoons 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.

arrowroot flour added to mashed potatoes

5. Mix the arrowroot flour with mashed potatoes very well.

arrowroot flour mixed with mashed potatoes

6. Then lightly knead the mixture.

kneading dough

7. Here in the below photos, the potato dough is ready. Cover the bowl with a lid and keep aside.

kneaded dough in the bowl

Preparing the farali stuffing

8. Heat a small pan and add 3 tablespoons of peanuts.

roasting peanuts in a pan

9. Roast the peanuts stirring often on a low heat till they become crunchy and have a few black spots on them. Ensure that the peanuts are evenly cooked. Remove the peanuts and keep aside.

roasted peanuts

10. In the same pan add 3 tablespoons of cashews.

roasting cashews

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

roasted cashews

12. Keep also the cashews aside. Allow them to cool at room temperature.

roasted cashews and peanuts

13. In a mortar-pestle, add the peanuts and crush to a coarse mixture. You can also use a grinder or blender to do the same. The peanuts should have small bits and pieces.

peanut mixture in a jar

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 added to peanuts mixture

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

grated coconut in a jar

16. Add the peanuts and cashews.

peanut and cashew mixture added

17. Then add the following ingredients:

  • 2 tablespoons of raisins (chopped)
  • ½ teaspoon sugar
  • 1 teaspoon lemon juice
  • 2 to 2.5 tablespoons chopped coriander leaves
  • ½ teaspoon green chili paste (about 1 small green chili crushed in mortar-pestle to a paste)

    You can also add fresh ginger paste if you prefer. (About ½ inch ginger crushed in a mortar-pestle).
herbs raisins and sugar added

18. Next add 1 teaspoon lemon juice for some tang.

lemon juice added

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

stuffing mixture in a bowl

Assembling farali pattice

20. Make medium sized balls from the dough mixture.

dough balls

21. Take each ball and flatten it.

flatten the dough ball

22. Place 1 or 2 tablespoons of the prepared stuffing.

added stuffing

23. Bring the edges towards the center.

making farali patties

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.

prepared farali patties on a plate

25. Prepare all the pattices this way.

prepared farali pattice on a plate

26. Heat 3 tablespoons of oil or 2 tablespoons ghee in a tava or griddle or skillet. Coat the pattice with arrow root flour. Dust off the excess flour from the pattice. This step of coating the pattice with arrow root flour is optional and you can also skip it.

farali pattice dusted with arrowroot flour

Frying Farali pattice

27. Place the arrow root flour coated pattice in medium hot oil for pan frying. You can also deep fry. Add more oil if required while pan frying.

You can also shallow fry these pattice by adding some more oil. Use any neutral flavored oil that is used for fasting. You can also pan fry them in ghee.

frying farali patties on a tawa

28. When one side is partly cooked, gently flip over with a spatula.

flip and frying second side of farali patties

29. Flip again when the other side is browned.

frying farali patties on tawa

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

frying farali pattice

31. Place them on kitchen paper towels to absorb any extra oil. You can also keep them in a mesh strainer.

fried farali pattice on kitchen paper towels

32. Serve farali patties hot or warm with a no onion no garlic coriander chutney, sweetened curd (some sugar dissolved in fresh curd) or tamarind dates chutney.

They make for a delicious and filling snack during Hindu fasting days.

farali pattice served with chutney on a white plate

If you are looking for more Fasting/farali recipes then do check:

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farali pattice recipe

Farali Pattice

4.86 from 7 votes
Farali pattice is an easy snack of crispy and tasty patties made with potatoes and stuffed with a sweet filling of coconut, nuts and raisins. This dish is from the Gujarati cuisine that is made during fast or upvas.
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr

Cuisine Gujarati
Course: Snacks, Starters
Diet: Gluten Free, Vegetarian
Difficulty Level: Moderate

Servings 4
Units

Ingredients

For outer potato cover

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

for farali pattice stuffing

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

Other ingredients

  • 3 tablespoon peanut oil or 2 tablespoon Ghee for frying

Instructions

Making potato cover

  • Rinse the potatoes very well in fresh water.
  • Boil potatoes in a steamer or pressure cooker till they are tender and completely cooked.
  • Peel and chop them when still warm or slightly hot. Take the potatoes in a mixing bowl.
  • Mash the potatoes with a potato masher or fork very well. Allow the mashed potatoes to cool at room temperature.
  • Once the mashed potatoes have come to room temperature, then add arrowroot flour and salt. Since these patties are made during fasting I have arrowroot 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.
  • Mix the arrowroot flour with the mashed potatoes very well and lightly knead the mixture.
  • Cover and keep aside the potato dough.

Making Farali Stuffing

  • Then heat a small pan and add peanuts.
  • 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. Ensure that the peanuts are evenly cooked.
  • In the same pan add cashews.
  • Roast the cashews till you see golden spots on them.
  • Keep also the cashews aside. Allow them to cool.
  • In a mortar-pestle, add the peanuts and coarsely crush them. You can also use a grinder to do the same.
  • 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.
  • In a another mixing bowl, take the grated coconut.
  • Add the peanuts and cashews.
  • Then add chopped raisins, sugar, lemon juice, chopped coriander leaves and green chili paste. You can also add fresh ginger paste if you want.
  • Stir and mix the stuffing mixture very well.

Assembling and making farali pattice

  • Make medium sized balls from the potato dough mixture.
  • Take each ball and flatten it.
  • Place 1 or 2 tablespoons of the prepared stuffing.
  • 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.
  • Prepare all the farali patties this way.

Frying farali pattice

  • Heat 3 tablespoons of oil for frying in a tava or griddle or skillet. Coat the pattice with arrowroot flour. Dust off the excess flour from the pattice. This step of coating the pattice with arrowroot flour is optional and you can also skip it.
  • Place the arrowroot flour coated pattice in medium hot oil for pan frying. You can also shallow fry.
  • When one side is partly cooked and light golden, gently flip over with a spatula.
  • Flip again when the other side is golden.
  • Shallow fry these farali pattice flipping a couple of times more till they are golden and crisp from out.
  • Drain them on kitchen paper towels to absorb extra oil.
  • Serve farali pattice hot with a no onion no garlic coriander chutney, sweetened curd or tamarind dates chutney.

Notes

  • Instead of arrowroot flour you can also use other flours that are used during Hindu fasting days like water chestnut flour or buckwheat flour or amaranth flour.
  • If making for regular days then you can use rice flour or bread crumbs or cornstarch (cornflour).
  • Instead of oil you can pan fry them in ghee.
  • The recipe can be easily scaled to make a larger serving of these farali pattice.

Nutrition Info Approximate values

Nutrition Facts
Farali Pattice
Amount Per Serving
Calories 369 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 5g31%
Polyunsaturated Fat 6g
Monounsaturated Fat 9g
Sodium 888mg39%
Potassium 778mg22%
Carbohydrates 41g14%
Fiber 5g21%
Sugar 7g8%
Protein 7g14%
Vitamin A 16IU0%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 3mg15%
Vitamin B6 1mg50%
Vitamin C 28mg34%
Vitamin E 3mg20%
Vitamin K 6µg6%
Calcium 33mg3%
Vitamin B9 (Folate) 42µg11%
Iron 2mg11%
Magnesium 78mg20%
Phosphorus 177mg18%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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This Farali Pattice post is from the archives (May 2010) and has been republished and updated on 10 September 2021.

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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26 Comments

  1. 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

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

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