Farali Pattice

Ingredients:

• POTATO 5-6 MEDIUM SIZED (BOILED)
• SENDHA NAMAK TO TASTE
• ARROWROOT POWDER 5-7 TBSP

Method:

1. To make the filling, roughly mash the potatoes with your hands & add them into a large plate & then mash them using a potato masher.
2. Further add the sendha namak & arrowroot powder to the potatoes & continue to mash them, make sure you add the arrowroot powder in baches of 2 tbsp at a time.
3. Once you have added all the arrowroot powder, form it into a soft dough by combining all the ingredients with your hands.
4. Once the dough is formed, cover it with a cloth & set it aside until you make the filling.

Filling & frying

Ingredients:

• FRESH COCONUT 1 NO. (DESICCATED)
• POTATO 1/2 MEDIUM SIZED (BOILED)
• CASHEW 1/4 CUP (CHOPPED)
• PEANUTS 1/2 CUP (ROASTED & CHOPPED)
• RAISINS 1/4 CUP
• FENNEL SEEDS 1/2 TSP
• GINGER CHILLI PASTE OF 3 GREEN CHILLIES & SMALL PIECE OF GINGER
• LEMON JUICE 2 TSP
• SENDHA NAMAK TO TASTE
• POWDERED SUGAR 1 TBSP
• FRESH CORIANDER A BIG HANDFUL (CHOPPED)
• ARROWROOT POWDER AS REQUIRED

Method:

1. To make the filling add the desiccated coconut into a bowl & grate in the potato.
2. Further add all the remaining ingredients of the filling & mix well, the filling should form a roundel by itself once everything is combined, if your filling isn’t holding its shape then you can add more grated potato to the filling.
3. Once your filling is ready, shape it into small lemon sized roundels.
4. Then take small portions of the dough & roll them into roundels that are slightly larger than the roundels of filling.
5. Flatten out the potato roundel by applying pressure with your palms & then place the filling in the centre.
6. Bring the edges of the dough together to cover the filling & seal the filling nicely by applying pressure & forming it into a round patty.
7. Further sprinkle some arrowroot powder & coat the patty nicely with it, your patty is now ready to be fried, shape & coat the rest of the patties similarly.
8. Drop the patties in medium hot oil or at 170 C very carefully, make sure you don’t stir them for the initial minute.
9. Then using a spoon or a ladle stir the oil gently to move the patties around in the oil, this way they will fry evenly from all side & they won’t crack.
10. Fry them until light golden brown, once fried transfer them onto a sieve so that all the excess oil drips off.
11. Your farali pattice are ready, garnish with some desiccated coconut & chopped coriander, serve hot with farali chutney.

Farali chutney

Ingredients:

• FRESH COCONUT 1 NO. (DESICCATED)
• COCONUT 2-3 TBSP (ROUGHLY CHOPPED)
• PEANUTS 1/3 CUP (ROASTED)
• GINGER 1/2 INCH
• CUMIN SEEDS 1/2 TSP
• GREEN CHILLIES 2-3 NOS.
• SUGAR 2 TSP
• CURD 1 TBSP
• LEMON 1 TSP
• SENDHA NAMAK TO TASTE
• WATER AS REQUIRED

Method:

1. Add all the ingredients of the chutney into a mixer grinder jar & blend it into a semi coarse chutney using water as required.
2. Your farali chutney is ready.