Farali Pattice

METHOD

Method for Dough:

1. Take the boiled potatoes, roughly mash them by hand, and then use a potato masher for a smoother texture.

2. Add sendha namak (rock salt) to taste and gradually incorporate arrowroot powder into the mashed potatoes, adjusting the amount to achieve the right dough consistency.

3. Once the dough is ready, cover it with a cloth and set it aside while preparing the filling.

Method for Filling and Assembling:

Prepare the Filling:

1. Heat a pan and dry roast the chopped cashews until they turn slightly golden. Remove and set aside.

2. In the same pan, dry roast the chopped peanuts for a few minutes. Remove and keep aside.

3. In a mixing bowl, combine the roasted cashews, roasted peanuts, golden raisins, fennel seeds, ginger-chili paste, lemon juice, freshly desiccated coconut, powdered sugar, and freshly chopped coriander. Mix everything well. Adjust seasoning if needed.

Assemble the Pattice:

1. Take a portion of the prepared potato dough and flatten it on your palm.

2. Place a spoonful of the prepared filling in the centre.

3. Carefully seal the edges, shaping it into a round or oval patty.

4. Repeat the process with the remaining dough and filling.

Cooking:

1. Heat oil in a pan for shallow frying.

2. Once the oil is hot, carefully place the prepared patties in the pan.

3. Shallow fry them on medium heat until they turn golden brown and crispy on both sides.

4. Remove them from the pan and place them on a kitchen towel to absorb excess oil.

Serving:

1. Serve the Farali Pattice hot with your choice of chutney or yoghurt.