A delicious and healthy Gujarati recipe made during fasts.
For the outer crust:
- 4 large potatoes
- 2-3 tbsp water chestnut flour or arrowroot flour or buckwheat flour or 2 slices of bread
- 1 green chili finely chopped (optional)
- cooking salt or sendha namak
- For the inner filling:
- 1 cup grated coconut
- 2 tbsp roasted peanuts
- 1 tbsp roasted cashew nuts
- 1 tbsp raisins
- ½ tsp lime juice or ½ tsp amchur powder
- Oil for deep frying
- Boil the potatoes and then mash them. Take care to see that there are no lumps in the potatoes. Add chopped green chillies to the mashed potatoes.
- Soak the breads in water; squeeze the water completely from the bread. Mash the bread and mix it with the mashed potatoes.
- This makes your farali pattice’s outer covering. The mixture should be smooth with no lumps, so that the pattices do not break while frying.
- Coarsely grind the peanuts and cashewnuts. To the coconut, add chopped raisins, the coarsely ground peanuts plus cashewnuts. Add all the other ingredients mentioned for the inner filling. Mix well and keep aside.
- Take a handful of the potato mixture. Shape it into a bowl like shape.
- Take some 1-2 tsp of the inner stuffing and place it in the center of the bowl like potato mixture.
- Seal the inner stuffing by gently bringing together the edges of the potato mixture in the center. Apply some oil in your hands while doing this. The filling has to be properly sealed with the potato mixture, so that while frying the pattice do not break and thus the filling comes out. Flatten the pattice slightly.
- You could also take two potato mixture; flatten them like small puris with your hand. Place the filling in the center of one puri. Cover with the second puri and seal the edges firmly.
- Make patties of the entire mixtures and keep aside.
- Deep fry them in hot oil on a medium flame till golden brown and crisp from outside.
- Serve Farali Pattice with sweet curd/plain curd or coriander chutney or mint-coriander chutney.