Name: Farali Pattice
Prep time: 20 min
Cook time: 20 min
Total time: 100 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 Potato, medium, boiled, cooled, and mashed; 1½ tbsp Arrowroot Powder, or Farali flour, for binding the potatoes; ¼ cup Freshly Grated Coconut, for the sweet-spicy stuffing; ⅛ cup Peanuts, roasted and coarsely crushed; 1 Green Chili Pepper, finely chopped; ½ tsp Ginger, grated; ½ tbsp Cashews, chopped; ½ tbsp Raisins, chopped; ½ tsp Sugar; ½ tsp Lemon Juice; 1 tbsp Coriander Leaves, chopped (if allowed); ¾ tsp Rock Salt, divided for covering and stuffing; as needed Cooking Oil, for deep frying

1 hr 40 mintotal

40 min hands-on1 hr hands-off

Prep 20 min · Cook 20 min

Serves: 2
Difficulty: Medium
Spice: Medium

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Method

Make the outer casing: in a bowl, combine the chilled mashed potatoes, arrowroot starch (or farali flour) and some of the rock salt. Knead firmly into a smooth dough that will not crack. Set it aside.
Construct the flavor core: In an adjacent bowl, aggregate the freshly grated coconut, crushed groundnuts, minced chillies, ginger, raisins, chopped cashews, sugar, lemon juice, coriander, and the remainder of the rock salt.
Mix the filling thoroughly. Taste it and check that the sweet, sour and hot notes all come through.
Lubricate your palms with a sheer layer of oil. Extract measured portions of the potato dough and flatten them into immaculate discs against your palm.
Deposit a highly condensed spoonful of the coconut-nut stuffing perfectly into the center of the potato disc.
Carefully gather the potato dough up around the filling and seal it over the top. Roll it between your palms into a smooth, round ball. It must have no cracks.
Dust the shaped pattice lightly with dry arrowroot powder to help it crisp up.
Elevate your frying lipid to a medium-high thermal threshold within a deep kadhai.
Carefully glide the pattice into the hot oil pool. Impose a strict no-touch policy for the initial 2 minutes, allowing the exterior starch to gelatinize and harden.
2 min
Once they have set and hold together, turn them gently and fry until the whole ball is crisp and golden brown. Lift them out onto kitchen paper.

How to tell it's done

A smooth, ultra-crisp, and golden potato shell that bites into a soft, nutty, sweet, and tangy coconut core.

Getting it right

Tip

Arrowroot powder acts as a brilliant binding agent for fasting foods. Ensuring the potato covering is crack-free is vital, otherwise the sweet stuffing will leak into the hot oil and burn.

What to serve it with

A classic Gujarati fasting delicacy. Serve steaming hot with sweetened curd or a farali green chutney.

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