Farali Pattice recipe – made from mashed potatoes stuffed with coconut, peanuts is a treat for people who are fasting. This hails from the Gujarat region and quite popular in Mumbai too. Various sweet-mart and shops sell farali patties. I have been munching on this since my childhood and just love them. In-fact a lot of household’s in India make this at home.
What is farali pattice? It’s crispy from outside, pillowy from within and the stuffing gives a sweet, spicy and nutty burst of flavors in the mouth. The covering is made from mashed potatoes similar to a vegetable chop / aloo tikki or pattice. The stuffing is what which gives a different flavor and texture to this pattice. In short it’s slightly sweet with a hint of spice and coconut-nut balls deep fried or shallow fried.
The stuffing comprises mainly of fresh grated coconut, roasted peanuts, green chili for spice, raisins and cashews. You would have to taste the farali pattice to witness what I am saying. This snack is easy to make and kids would love them. Traditionally this pattice is deep fried but you could shallow fry for lesser guilt. I have eaten both ways and love them either way.
This snack is served with green spicy chutney or sweetened curd. If you are fasting then you could use chestnut flour or arrowroot flour. I have used arrowroot flour. Instead of salt use sendha namak (rock salt ) while fasting. I had served pattice with dry garlic chili chutney (lehsun chutney). Mostly farali pattice is made during Navratri.
The only preparation you would have to do is boil the potatoes. Peel off the skin mash them and place aside. You could make this over-night and keep the mashed potatoes in the fridge. The stuffing is quite simple to make and less time consuming.
For foodies like you and me, we don’t need to be fasting to make this. Make them anytime you could also make them as a quick snack or for lunch box (tiffin) and side starter. You could get best farali pattice served at Food Point Vile Parle East and Shreeram near D-mart Kandivili East as I have eaten from there quite some time and they are quite good.
How to make Farali Pattice Recipe:
1. Pressure cook the potatoes up to 3 whistles or microwave or steam or boil them in water until tender and cooked.
2. Meanwhile roast all the nuts separately for 1-2 mins. Pestle the roasted peanuts and cashew with a mortar. Just combine all the ingredients into a mixing bowl stir well and keep aside.
3. Allow the potatoes to cool down peel their skin. Mash them with the help of fork or hand until smooth. Just take care it’s not too hot or you may burn your hand.
4. Add the arrowroot flour, salt and combine nicely. This process is to ensure the moisture dries up and the covering doesn’t crack.
5. Make 12 balls and keep aside.
6. Gently flatten the balls with the help of your palm.
7.Place a spoonful of the mixture over it.
8. Now cover from all sides ensuring there are no cracks and form them into a patty shape or oval shape. Just rub some arrowroot flour if the patty is sticking to your palm. Just repeat the same with the rest of balls. Spread some arrowroot flour and cover the pattice from all side.
9. Place oil in a shallow pan. Once the oil is hot shallow fry them until golden brown on both sides.
10. Flip to other side and fry. You could also deep fry. Place them over an absorbent napkin.
11. Serve the farali pattice with sweetened curd, green chutney or sauce. I served mine with garlic chutney and chili sauce.
If you are looking for more Mumbai street food then do check paneer pav bhaji, cheese pav bhaji, mumbai pavbhaji, chole bhature, palak paneer, vada pav recipe, tawa pulao, aloo paratha, veg sandwich recipe, chicken schezwan, pani puri, dahi batata puri and sev puri.
Farali Pattice recipe card below:
Farali Pattice Recipe, How to make Farali Pattice, Farali recipes
Recipe Type: Side, Snack, Fast Recipes
Cuisine: Indian
Author: Maria@flavorsofmumbai.com
Prep time:
Cook time:
Total time:
Serves: 12
Farali pattice recipe – comes from Gujarat and a popular fast food even in Mumbai. Quite simple to make made with basic ingredients.
Ingredients
- [b]For the stuffing:[/b]
- 1 cup fresh grated coconut (nariyal)
- 1/2 cup roasted peanuts crushed or pounded (singdana)
- 1/4th cup roasted cashewnuts (kaju) crushed
- 1 tbsp slightly roasted buchanania lanzan (charoli)
- 1.5 tbsp raisin (kishmish)
- 1-2 green chilies chopped finely (hari mirch)
- 1 t/s amchur powder or 1 tbsp lime juice
- salt as per taste
- [b]For the covering:[/b]
- oil for shallow frying
- 5 medium sized boiled potatoes peeled and mashed ( I have used 3 large and 2 medium sized potatoes to be precise)
- 3 tbsp arrowroot flour + 2 tbsp more for coating the pattice or use chestnut flour or rice flour
Instructions
- Pressure cook the potatoes up to 3 whistles or microwave or steam or boil them in water until tender and cooked.
- Meanwhile roast all the nuts separately for 1-2 mins. <g class=”gr_ gr_223 gr-alert gr_gramm gr_hide gr_disable_anim_appear Enhancement” id=”223″ data-gr-id=”223″>Pestle</g> the roasted peanuts with a mortar. Just combine all the ingredients into a mixing bowl stir well and keep aside.
- Allow the potatoes to cool down peel their skin. Mash them with the help of fork or hand until smooth. Just take care it’s not too hot or you may burn your hand.
- Add the arrowroot flour, salt and combine nicely. This process is to ensure the moisture dries up and the covering doesn’t crack.
- Make 12 balls and keep aside.
- Gently flatten the balls with the help of your palm.
- Place a spoonful of the mixture over it.
- Now cover from all sides ensuring there are no cracks and form them into a patty shape or oval shape. Just rub some arrowroot flour if the patty is sticking to your palm.
- Just repeat the same with the rest of balls. Spread some arrowroot flour and cover the <g class=”gr_ gr_253 gr-alert gr_spell gr_disable_anim_appear ContextualSpelling ins-del multiReplace” id=”253″ data-gr-id=”253″>pattice</g> from all side.
- Place oil in a shallow pan. Once the oil is hot shallow fry them until golden brown on both sides.
- Flip to other side and fry. You could also deep fry. Place them over an absorbent napkin.
- Serve the farali pattice with sweetened curd, green chutney or sauce. I served mine with garlic chutney and chili sauce.
Notes
1. Ensure the potatoes are not over cooked else the covering tends to be soggy. In such cases add more flour.[br]2. You could shallow fry or deep fry the pattice.
