Farali potato coconut patties is a traditional Gujarati recipe that is made during Vrat and Navratri fasts.
It is mildly spicy, a tad sweet, and yummy and favorites of most of the Gujarati’s households.
Recipe of Farali Potato Pattice
Ingredients:
4 potatoes
2 tbsp starch Powder (Arrowroot)
Oil for frying
FOR STUFFING
1.5 cup fresh coconut (grated)
1 tbsp raisins
1 tbsp green chili paste
1 tsp black pepper powder
2 tsp sugar powder
3 tsp lemon juice
Salt to taste
Method:
1. Boil, peel and mash potatoes properly till lumps are not there in potatoes.
2. Mix starch powder (Arrowroot powder) in it. And keep it aside.
3. For stuffing, mix all stuffing ingredients well and keep it in a bowl.
4. Flatten a portion of the potato mixture into a small circle and place a portion of the stuffing in the center.
5. Now bring together the edges in the center to seal the stuffing and shape it into a round ball.
6. Repeat this same procedure with all the stuffing and keep it in the refrigerator for 10 minutes.
7. Heat oil in a pan on a medium flame and once the oil is hot deep
fry all the pattice till they are crispy and golden brown in color.
8. Make sure you fry them on a medium flame so that the pattice is cooked properly from inside.
9. Remove them on a kitchen napkin to remove any excess oil.
Serve it hot with coriander chutney or Falahari peanut raita (Recipe on the blog).
Serve with curd chutney or coriander chutney.
Recipe of Farali Potato Pattice
Ingredients
- 4 potatoes
- 2 tbsp starch Powder Arrowroot
- Oil for frying
FOR STUFFING
- 1.5 cup fresh coconut grated
- 1 tbsp raisins
- 1 tbsp green chili paste
- 1 tsp black pepper powder
- 2 tsp sugar powder
- 3 tsp lemon juice
- Salt to taste
Instructions
- Boil, peel and mash potatoes properly till lumps are not there in potatoes.
- Mix starch powder (Arrowroot powder) in it. And keep it aside.
- For stuffing, mix all stuffing ingredients well and keep it in a bowl.
- Flatten a portion of the potato mixture into a small circle and place a portion of the stuffing in the center.
- Now bring together the edges in the center to seal the stuffing and shape it into a round ball.
- Repeat this same procedure with all the stuffing and keep it in the refrigerator for 10 minutes.
- Heat oil in a pan on a medium flame and once the oil is hot deep
- fry all the pattice till they are crispy and golden brown in color.
- Make sure you fry them on a medium flame so that the pattice is cooked properly from inside.
- Remove them on a kitchen napkin to remove any excess oil.
- Serve it hot with coriander chutney or Falahari peanut raita (Recipe on the blog).
