Crispy Farali Pattice: Vrat-Special SnackVeg
Enjoy these crispy, golden Farali Pattice, a classic fasting delicacy that's perfect for Navratri, Ekadashi, or any vrat meal. Made with a soft and flavorful potato outer layer, each pattice is generously stuffed with a delicious sweet and savory filling of fresh coconut, roasted peanuts, raisins, and mild fasting spices. Coated with arrowroot flour for an irresistibly crisp exterior, these pattice are deep-fried to golden perfection. Serve them piping hot with fresh coriander chutney.
Ingredients
For the Dough:
6 medium Boiled Potatoes
to taste Rock Salt
6 tbsp Arrowroot Powder
For the Filling:
1 no. Coconut (desiccated)
1 medium Boiled Potatoes
1 cup Cashew (chopped)
1 cup Roasted Peanuts
1 cup Raisins
1 tsp Fennel Seeds
3 small Ginger-Green Chilli Paste
2 tsp Lemon Juice
to taste Rock Salt
1 tbsp Powdered Sugar
handful Coriander Leaves (chopped)
as needed Arrowroot Powder
For the Farali Chutney:
1 no. Coconut (desiccated)
2 tbsp Grated coconut
1 cup Roasted Peanuts
1 inch Ginger
1 tsp Cumin Seeds
3 nos. Green Chilli
2 tsp Sugar
1 tbsp Curd
1 tsp Lemon Juice
to taste Rock Salt
as needed Water
Instructions
Step 1— Preparing the Dough
1
Roughly mash the boiled potatoes by hand, then transfer them to a large plate and mash thoroughly with a potato masher until smooth.
2
Add the Sendha Namak (rock salt) to the potatoes.
3
Gradually add the arrowroot powder in batches of 2 tablespoons at a time, mixing well after each addition.
4
Combine everything with your hands to form a soft, non-sticky dough. Cover and set aside.
Step 2— Preparing the Filling
1
In a bowl, combine the desiccated coconut with the grated boiled potato.
2
Add the chopped cashews, roasted and chopped peanuts, raisins, fennel seeds, ginger-chilli paste, lemon juice, Sendha Namak, powdered sugar, and a handful of fresh chopped coriander.
3
Mix well. The mixture should hold its shape when formed into a ball; if it is too loose, add a little more grated potato.
4
Shape the filling into small, lemon-sized roundels.
Step 3— Assembling the Pattice
1
Take a portion of the potato dough and roll it into a ball slightly larger than the filling roundels.
2
Flatten the potato ball in your palm, place the filling roundel in the center, and bring the edges of the potato dough together to completely seal the filling.
3
Gently press and roll between your palms to form a smooth, round patty.
4
Lightly coat the outside of each finished patty with a little arrowroot powder and shake off any excess.
Step 4— Frying
1
Heat oil in a deep pan to medium-hot (approximately 170 C).
2
Carefully drop the patties into the oil. Do not stir for the first minute to prevent them from breaking.
3
After a minute, gently stir the oil with a spoon or ladle to move the patties, ensuring even frying and browning on all sides.
4
Fry until they are light golden brown and crispy.
5
Remove with a sieve and allow excess oil to drain before serving.
Step 5— Preparing the Farali Chutney
1
Add the desiccated coconut, chopped coconut, roasted peanuts, ginger, cumin seeds, green chillies, sugar, curd, lemon juice, Sendha Namak, and a splash of water into a mixer grinder.
2
Blend until you achieve a semi-coarse consistency, adding more water if necessary.
Nutrition Facts
5 servings per recipe
