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:

• sabudana khichdi
• dahi aloo
• sabudana vada
• kuttu ka paratha
• rajgira ki poori
• vrat ke chawal ka pulao.

farali pattice recipe below:

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.

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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 🙂

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 very well. allow the mashed potatoes to cool.

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.

5. mix the arrowroot flour first.

6. then lightly knead the mixture.

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

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

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.

10. in the same pan add 3 tbsp cashews.

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

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

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.

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

16. add the peanuts and cashews.

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).

18. next add 1 tsp lime juice.

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

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

21. take each ball and flatten it.

22. place 1 or 2 tbsp 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 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.

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.

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

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 out.

31. drain farali pattice on kitchen paper towels.

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.

dassana amit

Founder, Designer, Recipe Developer, Food Photographer || MORE ABOUT US

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.