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Recipe Of Farali Pattice | How To Make Farali Pattice

Vama Dattani | Thursday, April 17, 2014 | | |
Farali Pattice
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

Farali Pattice


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.

Farali Pattice

Recipe of Farali Pattice

Farali Pattice Potato Dumplings are deep fried with the sweet and spicy stuffing inside
Cuisine: Indian
Category: Main Course
Serves: 4
Author:
Prep Time: Cook Time: Total Time:

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
  1. Boil, peel and mash the potatoes with the help of masher very well there should be no lumps. You can even grate the potatoes
  2. Once the potatoes are mashed add arrowroot flour and salt
  3. Mix together all the ingredients and knead the mixture to make a soft dough for the pattice
  4. 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
  5. Mix all the ingredients well and taste the stuffing. Stuffing for pattice is ready
  6. For preparing pattice, take a small portion of the potato dough and flatten the dough
  7. Now add 1 tablespoon of sweet and spicy stuffing we prepared
  8. Bring the edges together. Close the pockets properly so that the pattice doesn't open while deep frying
  9. 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
  10. Heat oil in a thick deep bottom vessel and place the well shaped pattice in hot oil
  11. Deepfry them on a medium high flame till they golden brown in color from both sides
  12. Strian the excess oil from pattice on to a kitchen towel
  13. 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.

Farali Pattice

2 comments:

  1. Don't these look golden and delicious. I wish I had some to devour now, along with a good relish.

    ReplyDelete