Farali Pattice – Potato Coconut Pattice
These pattice are made from potatoes and we call them Farali Pattice as they can be enjoyed during fasts. The boiled potatoes are mashed, and stuffed with flavorful shredded coconut, ground peanuts and dry fruits with some spices. It is crispy with flavorful stuffing and makes great snack or appetizer.
The word pattice is an Indianized name for what British English call patties. The slight change in the spelling but it means the same thing. A patty or burger (in British English) is a flattened, usually round, serving of ground meat and/or legumes, grains, vegetables, or meat alternatives. Patties are found in multiple cuisines throughout the world.
The ingredients are compacted and shaped, usually cooked, and served in various ways. Some foods termed “patties” use ingredients inside a pastry crust that is then baked or fried. Some patties are breaded, then baked or fried.
You get the point. If you haven’t checked out my Ragda Pattice recipe you should. It’s a very different way of eating pattice than what I am sharing today.
Farali Pattice are more of a snack or appetizer than a main dish. These pattice are available during fasting season but at some places year-round. Navratri festival is one of the main festivals when lots of people observe fasts. We have very limited number of items that can be consumed during fasts. Therefore, these make an appearance during Navratri.
Typically, these are made with white potatoes, but you can easily swap white with orange, purple potatoes or Ratalu (Kand or Purple Yam). Potatoes, yam or ratalu are also common foods for people during religious fasting season. Okay, listen you don’t have to fast to enjoy these.
The recipe is quite easy –
Boil the potatoes. Then mash it. Make sure potatoes are dry after boiling them. We add some tapioca starch (if fasting) if not then cornstarch works well too.
Meanwhile, I roughly pulse green chilies, along with fresh shredded coconut, sesame seeds, and half a potato. To this mixture add ground peanuts, cashews, raisins, season it.
The potato mixture is then formed into discs to create a little well, fill them up with the coconut filling. Seal the filling and then deep or shallow fry them.
These are served with chutneys like every other Indian snack. You can also enjoy these with a side of seasoned yogurt.
These pattice are made from either white potatoes or purple yam. The boiled potatoes are filled in the middle with fresh shredded coconut and dry fruits with some spices. It is crispy with flavorful center and makes great snack or appetizer.
Farali Pattice
Ingredients
Potato Mix
- 2 cups boiled and mashed potatoes approximately 3-4 medium sized
- Salt to taste
- 2 tbsp cornstarch + extra for coating use tapioca flour if fasting
Stuffing
- 1/3 cup fresh shredded coconut
- 2-3 green chilies
- 1 tsp sesame seeds
- Salt to taste
- 1 tsp sugar
- 1 tbsp lemon juice
- 2 tbsp cilantro chopped
- ¼- 1/3 cups ground peanut
- 2 tbsp cashew nuts chopped
- Few raisins or sultanas
- oil for frying
Instructions
- Boil or steam the potatoes until they are soft and can be easily mashed. Once it cools down, mash them and add salt, corn starch 1 tbsp at a time. Leave it aside. (If you are fasting then please use tapioca starch).
- While its cooling, make the stuffing. In a food processor- add chopped green chilies, give it a few pulses to break down the chilies, then add shredded coconut, sesame seeds, half a boiled potato. Give it few pulses, don’t make a paste. Just bring it together. Remove the mixture and add ground peanuts, cashews, raisins, salt, sugar, lemon juice and cilantro.
- Divide the potato mix into equal rounds or balls. Take it on greases palm, flatten it out with the help of your palms into a disc or create a little well in the middle. Add the stuffing and seal the patty into circle or flattened out disc shape again.
- Make sure the stuffing is sealed or else it will come out while frying and spoil the oil. Roll the patties into corn starch just lightly to coat it them on all sides.
- Deep fry them or shallow fry them until they are crispy on all sides on medium heat.
- Remove them on absorbent paper towel and serve them warm with tamarind or cilantro chutney, ketchup or seasoned yogurt.
Notes
- Make sure the potatoes have less moisture, it is helpful to bind them into patties. If it’s too sticky, then you will need to add little more cornstarch.
- I prefer fresh coconut which is easily available at grocery stores in frozen section. If you do not have access to fresh you can use dry shredded coconut too.