Farali Pattice is a popular Gujarati snack made with boiled and mashed potatoes stuffed with a sweet and spicy coconut-peanut filling. Crispy on the outside and soft on the inside, this delightful snack pairs perfectly with chutney or curd, and is sure to satisfy your cravings—whether during vrat (fasting) days or as a tea-time treat. It also makes a great side dish or appetizer to serve with a main course meal.
In this recipe, I’ll share the perfect ingredient ratio and a few tips to help you make market-style Farali Pattice at home.
The key to making perfect Farali Pattice:
- Outer layer: The outer covering is made from boiled potatoes. Steam the potatoes in a pressure cooker without immersing them in water. Boiling them in water adds moisture, which can make the outer layer sticky and difficult to handle.
- Stuffing: The filling is made from coarsely crushed roasted peanuts and grated coconut. It should have a balance of spicy, sweet, and tangy flavors. You can adjust the spice levels according to your preference.
- Binding: Add arrowroot powder (tapkir flour) gradually to the mashed potatoes. This not only helps in binding the dough but also gives the pattice a crisp texture. It also prevents the pattice from absorbing too much oil during frying.
- Drying: Once you shape the pattice, let the outer layer dry slightly before frying. This helps prevent them from bursting in hot oil.
- Frying: Fry the pattice on medium flame until they turn golden brown and crispy on both sides.
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Recipe video
Farali pattice recipe | Gujarati style farali buff vada | stuffed potato pattice
Ingredients
For farali pattice stuffing
- 3-4 spicy green chilli
- 1 inch ginger
- ¾ cup roasted peanuts
- ¾ cup desiccated coconut
- 1 cup coriander leaves
- ½ cup grated potatoes
- 2 tbsp chopped cashews
- 2 tbsp chopped kismiss
- 1 tbsp fennel seeds
- 2 tbsp white sesame seeds
- Salt to taste
- 1 tsp garam masala
- 3 tbsp sugar powder
- 1 tbsp lemon juice
- ¼ cup pomegranate seeds
For farali pattice outer layer
- 6 medium size or 1 kg grated potatoes
- ¾ arrowroot powder - tapkir flour
- Salt to taste
- Other ingredient
- Oil for frying
Instructions
- In a pressure cooker, place a wire rack and add 6 medium-sized or 1 kg potatoes on it.
- Cover the lid and cook on medium flame for 6–7 whistles.
- When the pressure cooker releases its pressure naturally, then open the lid.
- If the potatoes are properly cooked, remove their skin. Keep them aside.
- Now in a mixer jar, add 3–4 spicy green chillies, 1 inch ginger, and ¾ cup roasted peanuts.
- Without adding water, coarsely crush it using pulse grinding.
- Then add 1 cup coriander leaves and grind it again using pulse grinding.
- Green masala is ready; take it out into a mixing bowl.
- Now add ¾ cup desiccated coconut, ½ cup grated boiled potatoes, 2 tbsp chopped cashews, 2 tbsp chopped kismis, 1 tbsp fennel seeds, 2 tbsp white sesame seeds, salt to taste, 1 tsp garam masala, 3 tbsp powdered sugar, 1 tbsp lemon juice, and ¼ cup pomegranate seeds.
- Mix well; stuffing is ready. Make small stuffing balls and keep them aside.
- When the boiled potatoes are slightly hot, grate them with a grater.
- Add salt and ¾ cup arrowroot powder (tapkir flour) gradually and bind the mixture.
- Grease your hands slightly with oil, and smooth the outer layer.
- Take a ball from the prepared outer layer mixture and roll it into a little arrowroot powder (tapkir flour).
- Then place the ball into a lemon machine and make a cavity in the centre.
- Place a small stuffing ball in the middle and, lifting from the edges, close the pattice.
- Give it a ball shape. Then lightly coat it with flour. (Refer video)
- Prepare all pattice in the same way.
- Now heat oil on medium flame and fry 4–5 pattice at a time.
- Once they are slightly cooked, turn them over and cook till golden brown.
- Take all the fried pattice on a paper napkin and serve hot with chutney or curd.
Notes
- Steam the potatoes in a pressure cooker using water steam. Do not cook the potatoes directly in water.
- Pulse-grind the roasted peanuts to a coarse texture.
- The proportion of peanuts and desiccated coconut should be equal. You can also use fresh grated coconut as an alternative.
- Boiled potatoes provide binding to the petties mixture.
- Prepare the outer layer of the petties while the boiled potatoes are still slightly warm.
- Gradually add tapkir (arrowroot powder) to the mashed potatoes until the mixture binds well. Do not add too much flour.
- Lightly coat the potato balls with tapkir flour to prevent them from sticking while shaping the petties.
- Fry the petties on a medium-low flame.
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