In India, people tend to eat more during fasts – the dishes that can be had are just so tasty and amazing that it is difficult to resist them. One such dish is Farali Pattice.
I remember how I used to like this dish as a kid and even now as a grown up. The goodness of coconut, peanuts and coriander – the flavors just blend in so well and the best part is that it is very easy to make. The preparations sure take some time but the end result is definitely worth it.
- 14 potatoes
- 100 gm Arrowroot flour (Tapkir in Gujarati)
- 3 fresh coconuts
- 1 cup roasted groundnuts
- 100 gms coriander leaves
- 1-2 tspn green chilli ginger paste
- 2 tspn garam masala (Mixed spices)
- 1-1.5 tspn dry mango powder (aamchur)
- 2 tspn powdered sugar
- Salt & Pepper to taste
- Wash and boil the potatoes and keep them aside for cooling. Once they have cool enough, peel their skin. Keep 4 potatoes aside and mash all the potatoes separately (those potatoes will go in the filling and the rest will go in the outer covering)
- Grate the coconuts finely and keep aside.
- Grind the roasted groundnuts to a coarse powder.
- In a large vessel, take the mashed potatoes apart from the 4 kept aside and combine them with grated coconut, groundnut powder, salt, pepper, dry mango powder, garam masala, sugar and chopped coriander.
- Adjust the mixture for taste as per your liking and keep it aside - your filling is ready.
- Now, in the rest of the potatoes - add about 2 tspn salt and pepper and mix well. Adjust for the salt and pepper as per taste. Add the arrowroot flour (leaving about 20 gms aside) to this mixture and mix well again. Your dough for the pattice is ready.
- Now take a small fist size portion of the prepared dough and gently pat it into a flat roti / flatbread.
- Take a fistful of the earlier prepared mix, give it a pattice kind of a shape and put it in the center of the flat roti.
- Close the pattice with the dough by folding the edges inside and on top of the central mixture.
- Roll it again in the arrowroot flour and your pattice is ready for frying or shallow frying.
- Fry as per your liking and till it is golden brown in color and serve hot with chutney, curd or ketchup!
I love this dish best in itself with either curd or raita. You can have it with ketchup or some other dip as well!