Name: Farali Pattice recipe by Vama Dattani at BetterButter
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 8 Large Potatoes; 1/4th cup arrowroot flour or water chestnut/buckwheat flour; 1/2 cup Shredded coconut; 1/2 cup Peanut Powder; 2 Green Chillies; 1/2 inch Ginger; 1/2 tablespoon Red Chilli Powder; 1/2 tablespoon Garam Masala; 1 tablespoon Sugar; 2 tablespoon Lemon Juice; 4-5 tablespoon Coriander Leaves; Salt To Taste; Oil for Deep Frying

Ingredients Serving: 4

8 Large Potatoes
1/4th cup arrowroot flour or water chestnut/buckwheat flour
1/2 cup Shredded coconut
1/2 cup Peanut Powder
2 Green Chillies
1/2 inch Ginger
1/2 tablespoon Red Chilli Powder
1/2 tablespoon Garam Masala
1 tablespoon Sugar
2 tablespoon Lemon Juice
4-5 tablespoon Coriander Leaves
Salt To Taste
Oil for Deep Frying

Instructions

Boil, then peel and mash the potatoes with the help of masher. You can even grate the potatoes. Once the potatoes are mashed add the arrowroot flour and salt.
Mix together all the ingredients and knead this mixture to make a soft dough for the pattice.
In a bowl add all the remaining ingredients, while adding the ginger and chilli paste squeeze the excess water from it, otherwise the water will make the stuffing moist.
Mix all the ingredients well and taste the stuffing. The stuffing for the pattice is now ready.
To prepare the pattice, take a small portion of the potato dough and flatten the dough.
Now add 1 tablespoon of sweet and spicy stuffing that we have already prepared.
Bring the edges together. Close the pockets properly so that the pattice doesn't open while deep frying.
Roll them very lightly in arrowroot flour and press to make a flat or a round shape pattice. Note to not add too much flour while doing this.
Heat oil in a thick deep bottom vessel and place the well shaped pattice in hot oil.
Deep fry them on a medium high flame till they turn golden brown in color from both sides.
Strain the excess oil from the pattice on a kitchen towel. Farali Pattice are now ready.
Serve hot with spicy peanut chutney and tamarind-dates chutney.

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