How to make Farali Patties
Preparation Time : 20min
Cooking Time : 10min
Serves / Makes : 15
For the cover:
4 Large Potatoes boiled and mashed
1 tbsp potato starch(or cornflour)
1 tsp sugar
Salt to taste
For the filling:
1cup freshly grated coconut
1/2cup fresh chopped coriander
4 Green chillies
2tsps roasted coarse peanuts
salt to taste
1tsp white sesame
few raisins and cashewnuts(optional)
1/2 tsp amchur
Oil for deep frying
1.In a bowl, put the finely mashed potato and add potato starch. Make sure the mash is pliable. If required add a little more starch. The starch helps to keep the cover intact.
2.In another bowl, mix grated coconut, coriander, chillies, peanuts, sugar, salt, sesame and amchur.
3.Take a little portion of the mashed potato(as big as a lemon) and pat it into a small puri with the help of a little oil on you palm. Put 1tsp of the filling in the middle of the puri and gently bring in all the edges towards the centre and seal it. Make sure all the stuffing is tucked in properly. Make sure the potato cover doesn’t break from any side.
4.Alternately you could also make two puris and place the stuffing on one and cover it with the other sealing the edges well.
5.Deep fry golden brown in hot oil.
Serve with Green Chuntney and fresh yoghurt mixed with fresh chopped mint
1.If the potatoes are mashed when cool they make a better texture and thus reducing the amount of starch. Also make sure that the potato mixture is free of any lumps as this will make the patties to break.
2.If this recipe is used for fasting, then do not use cornflour but there is other flour available in indian grocery store which is called aarra flour.
3.Fry the farali pattie in medium to high flame so the pattie doesnt break.