Farali pattice is deep fried snack made from boiled and mashed potatoes with sweet and spicy stuffing. Crispy from the outside and soft from the inside, this mildly spiced pattice with special peanut yogurt chutney will surely satisfy your cravings for a delicious snack along with Tea or Coffee. It is also popularly served as a side dish or appetizer with a main course meal.
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farali pattice recipe | farali pattice recipe with peanut yogurt chutney| how to make stuffed potato pattice
Ingredients
For stuffed masala
- ¼ cup mashed potatoes
- ¼ cup crushed roasted peanuts
- ¼ cup grated coconut
- 2 tbsp green chilli paste
- 2 tbsp powdered sugar
- 2 tbsp lemon juice
- Salt to taste
- 2 tsp chopped cashew nuts
- 2 tsp raisins
- ¼ cup chopped coriander leaves
For outer layer
- 3 large sized Mashed potatoes
- 3 tbsp arrow root flour
- Salt to taste
- Oil to grease hand
Other ingredient
- 2 tsp arrow root flour
- Oil for deep frying
For peanut yogurt chutney
- ½ cup crushed roasted peanuts
- ¼ cup curd
- Salt to taste
- 2 greeen chilli
- 1 tsp cumin seeds
- 1 tsp lemon juice
Instructions
- Take 3 big-sized potatoes and grate them with a grater.
- Now in a mixing bowl, add boiled mashed potatoes, arrowroot flour, and salt and prepare the dough-like mixture.
- For stuffing, in a mixing bowl add mashed potatoes, coarsely ground unsalted peanuts, grated fresh coconut, green chilli paste, powdered sugar, lemon juice, salt, cashew nuts, raisins and chopped coriander leaves.
- Mix well. Then lightly grease your hands and make small-sized round balls. Keep it aside.
- Take a ball from the prepared outer layer mixture and using greased hands lightly flatten it like a puri shape.
- Place small size stuffing ball in the middle and lift from the edges close the pattice. Give it a ball shape.
- Prepare all pattice in the same way.
- In a plate take 2 tbsp arrowroot flour and roll all the pattice one by one coating it well.
- Now heat oil on medium flame and fry 4-5 pattice at a time.
- Once they are slightly cooked then turn it over and cook till golden brown.
- Take it all fried pattis on a paper napkin and serve hot.
For peanut yogurt chutney
- In a mixer jar, add crushed peanuts, yogurt, salt, green chilli, cumin seeds and lemon juice. Grind into a smooth paste
- Peanut yogurt chutney is ready.
Notes
- Cool down boiled potatoes so the outer layer of patties becomes crispy and absorbs less oil
- Grate boiled potatoes so the outer layer of patties becomes smooth and even.
- Seal patties properly so the inner layer will not come out at the time of frying it.
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