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.