Farali Pattice

Making potato cover

1. Rinse the potatoes very well in fresh water.
2. Boil potatoes in a steamer or pressure cooker till they are tender and completely cooked.
3. Peel and chop them when still warm or slightly hot. Take the potatoes in a mixing bowl.
4. Mash the potatoes with a potato masher or fork very well. Allow the mashed potatoes to cool at room temperature.
5. Once the mashed potatoes have come to room temperature, then add arrowroot flour and salt. Since these patties are made during fasting I have arrowroot flour. You can also add buckwheat flour or water chestnut flour if making for fasting. If making for regular days, then add corn starch, rice flour or bread crumbs.
6. Mix the arrowroot flour with the mashed potatoes very well and lightly knead the mixture.
7. Cover and keep aside the potato dough.

Making Farali Stuffing

1. Then heat a small pan and add peanuts.
2. Roast the peanuts stirring often on a low flame till they become crunchy and have a few black spots on them. Remove the peanuts and keep aside. Ensure that the peanuts are evenly cooked.
3. In the same pan add cashews.
4. Roast the cashews till you see golden spots on them.
5. Keep also the cashews aside. Allow them to cool.
6. In a mortar-pestle, add the peanuts and coarsely crush them. You can also use a grinder to do the same.
7. In the same mortar-pestle, then add the roasted cashews and just crush them lightly. You can also chop the cashews. The cashews should have small bits and pieces.
8. In a another mixing bowl, take the grated coconut.
9. Add the peanuts and cashews.
10. Then add chopped raisins, sugar, lemon juice, chopped coriander leaves and green chili paste. You can also add fresh ginger paste if you want.
11. Stir and mix the stuffing mixture very well.

Assembling and making farali pattice

1. Make medium sized balls from the potato dough mixture.
2. Take each ball and flatten it.
3. Place 1 or 2 tablespoons of the prepared stuffing.
4. Bring the edges towards the center and gently seal the edges. The filling has to be properly sealed within the potato mixture, so that while frying the pattice do not break. Flatten the pattice slightly. You can also apply some oil in your hands while flattening and stuffing the pattice.
5. Prepare all the farali patties this way.

Frying farali pattice

1. Heat 3 tablespoons of oil for frying in a tava or griddle or skillet. Coat the pattice with arrowroot flour. Dust off the excess flour from the pattice. This step of coating the pattice with arrowroot flour is optional and you can also skip it.
2. Place the arrowroot flour coated pattice in medium hot oil for pan frying. You can also shallow fry.
3. When one side is partly cooked and light golden, gently flip over with a spatula.
4. Flip again when the other side is golden.
5. Shallow fry these farali pattice flipping a couple of times more till they are golden and crisp from out.
6. Drain them on kitchen paper towels to absorb extra oil.
7. Serve farali pattice hot with a no onion no garlic coriander chutney, sweetened curd or tamarind dates chutney.