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.
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.
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 🙂
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 or fork very well. Allow the mashed potatoes to cool at room temperature.
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.
5. Mix the arrowroot flour with mashed potatoes very well.
6. Then lightly knead the mixture.
7. Here in the below photos, the potato dough is ready. Cover the bowl with a lid and keep aside.
Preparing the farali stuffing
8. Heat a small pan and add 3 tablespoons of peanuts.
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.
10. In the same pan add 3 tablespoons of cashews.
11. On low heat roast the cashews till you see golden spots on them.
12. Keep also the cashews aside. Allow them to cool at room temperature.
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.
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 another mixing bowl, take ¼ cup tightly packed grated coconut.
16. Add the peanuts and cashews.
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).
18. Next add 1 teaspoon lemon juice for some tang.
19. Stir the stuffing mixture very well. Taste and add more of the sugar, salt or lemon juice if required.
Assembling farali pattice
20. Make medium sized balls from the dough mixture.
21. Take each ball and flatten it.
22. Place 1 or 2 tablespoons 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 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.
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.
28. When one side is partly cooked, gently flip over with a spatula.
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 outside.
31. Place them on kitchen paper towels to absorb any extra oil. You can also keep them in a mesh strainer.
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.
If you are looking for more Fasting/farali recipes then do check:
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Farali Pattice
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)
This Farali Pattice post is from the archives (May 2010) and has been republished and updated on 10 September 2021.
Hi can I make these patties & freeze overnight & fry the next day?? Please reply.
Yes you can do this, but coat or dredge the pattice with arrowroot flour (if doing this step) just before you fry them.
Which coconut we have to use the one which has water or the dried one.
its fresh coconut – the one which has water.
Great recipes
thanks.
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 🙂
Hi dasssana really good recipe always share with us some thing this so we can also enjoy in our fasting
thanks suparna