Potato Dumplings are deep fried with the sweet and spicy stuffing inside
Farali Pattice is a very popular Gujarati recipe made during fast or Vrat. The name itself suggests "Farali" means fast and "Pattice" means dumplings. Dumplings specially prepared during fast. A special flour is used for binding the dumplings(Pattice) its called arrowroot flour(Tapkir). Its also a famous Mumbai roadside dish. With such a tasty dish fasting also becomes tempting. It is served with spicy and sweet chutneys like spicy peanut chutney and sweet tamarind-dates chutney.
I have used arrowroot flour(tapkir) for binding, you can also add buckwheat flour(kuttu ka atta) or water chestnut flour(singhare ka atta) depending on your house rules followed during fasting.
Whenever we make farali pattice at home they gone within minutes. Everyone loves it so much that they don't even wait for the plating. As soon as they are kept on tissue paper for absorbing excess oil they are gone
So lets proceed step by step for making farali pattice
For the outer crust you require peeled and boiled potatoes, tapkir (arrowroot flour) and salt
Mash the potatoes with the help of masher very well there should be no lumps. You can even grate the potatoes
Once the potatoes are mashed add arrowroot flour and salt
Mix together all the ingredients and knead the mixture to make a soft dough for the pattice
Now for making the stuffing
Ingredients required are ginger chilli paste, lemon juice, coriander leaves, peanut powder, desiccated coconut, garam masala, salt and sugar
In a bowl add all the ingredients together. While adding ginger chilli paste squeeze the excess water from it, otherwise the water will make the stuffing moist
Mix all the ingredients well and taste the stuffing
For preparing pattice
Take a small portion of the potato dough and flatten the dough
Now add 1 tablespoon of sweet and spicy stuffing we prepared
Bring the edges together
Close the pockets properly so that the pattice doesn't open while deep frying
Roll them very lightly in tapkir and press to make a flat or a round shape pattice. If you add too much flour while deep frying your oil will be fully dirty
For deep frying I would suggest for round shape and for shallow frying make a flat shape. I have made both shapes
Heat oil in a thick deep bottom vessel
Place the well shaped pattice gently in hot oil
Fry the pattice on a medium high flame
Deep fry the balls till they turn golden brown on both sides.
Strain the excess oil on a kitchen towel
Farali Pattice are ready. Serve hot with spicy peanut chutney and tamarind-dates chutney.
Recipe of Farali Pattice
Potato Dumplings are deep fried with the sweet and spicy stuffing inside | ||||||
Cuisine:
Indian
Category: Main Course Serves: 4 |
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Ingredients
- 8 large Potatoes
- 1/4th cup Tapkir/arrowroot flour/shingara ka atta
- Salt to Taste
- 1/2 cup Shredded Coconut
- 1/2 cup Peanut powder
- 2 Green Chillies
- 1/2 inch Ginger
- 1/2 tablespoon Red Chilli Powder
- 1/2 tablespoon Garam Masala
- 1 tablespoon Sugar
- 2 tablespoon Lemon Juice
- Handful Coriander Leaves
- Salt to Taste
- Oil for Deep Frying
Instructions
- Boil, peel and mash the potatoes with the help of masher very well there should be no lumps. You can even grate the potatoes
- Once the potatoes are mashed add arrowroot flour and salt
- Mix together all the ingredients and knead the mixture to make a soft dough for the pattice
- In a bowl add all the ingredients together (stuffing section). While adding ginger chilli paste squeeze the excess water from it, otherwise the water will make the stuffing moist
- Mix all the ingredients well and taste the stuffing. Stuffing for pattice is ready
- For preparing pattice, take a small portion of the potato dough and flatten the dough
- Now add 1 tablespoon of sweet and spicy stuffing we prepared
- Bring the edges together. Close the pockets properly so that the pattice doesn't open while deep frying
- Roll them very lightly in tapkir and press to make a flat or a round shape pattice. If you add too much flour while deep frying your oil will be fully dirty
- Heat oil in a thick deep bottom vessel and place the well shaped pattice in hot oil
- Deepfry them on a medium high flame till they golden brown in color from both sides
- Strian the excess oil from pattice on to a kitchen towel
- Farali Pattice are ready. Serve hot with spicy peanut chutney and tamarind-dates chutney
Along with farali pattice I had also prepared Rajigra Puri, Shrikhand, suki bhaji, Khajur Imli chutney, fried green chillies and butter milk. A full farali thali.
Don't these look golden and delicious. I wish I had some to devour now, along with a good relish.
ReplyDeleteThanx Thalia!!
DeleteYummy Farali Pattice its a very nice
ReplyDeleteyour recipe is a sach a usefull fast time
And Thanks for testy recipe
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once again thank you so much.....
Greaat blog
ReplyDelete