Farali Aloo Khopra Patties
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Farali Aloo Khopra Patties | Potato Coconut Pattice | Farali Buff Vada | Vrat special pattice | How to make Farali Aloo Patties with step by step instructions
Farali Aloo Khopra Patties | Potato Coconut Pattice is an ultimate fasting treat. delight. Indeed, an indulging snack made with simple ingredients
As mentioned earlier in my post of Farali Uttapam, Farali fasting is one way of fasting in India. It implies fasting with dietery restrictions. A Farali meal plan includes special flours – common ones being singhara atta, kuttu ka atta, arraroot flour , rajgira atta, sama . It includes consumption of root vegetables such as potato and sweet potato. Common fruits that can be eaten are bananas, apples and citrus fruits. Dairy products permitted are milk and yoghurt. A few nuts and seeds are used such as peanuts, cashew nuts almonds and sesame seeds . Common spices permitted are cumin seeds black pepper, rock salt and lastly ghee.
This recipe guides you through the authentic traditional way of making Farali Aloo Patties with step by step instructions.
Why should you make Potato Coconut Pattice
- Perfect snack for fasting
- Can be made ahead
- Versatile and customizable- the ingredients can be tweaked when not fasting
- Crowd pleasing snack
What is Farali Aloo Coconut patties
Farali Aloo Khopra Patties is a delicious starter or snacking option for the fasting days. It has a crisp encasement/covering with a sweet, sour, tangy coconut potato stuffing. Make this quick and easy snack during fasting, celebration or to satisfy your cravings, this snack fits every mood.
Perhaps you maybe interested in some more fasting recipes on this blog. Have a look:
Sabudana Vada ,Sabudana Khichdi, Sabudana Kheer
Ingredients for Farali Buff Vada
For Measurements refer to the RECIPE CARD further below.
- Potato – boiled, peeled, grated. Use starchy potatoes and boil till just tender. Once boiled, remove them from water immediately and let them cool down.
- Desiccated coconut – lightly dry roasted
- Peanuts – Lightly dry roasted, coarsely crushed peanuts
- Sesame seeds – Lightly roasted
- Fennel seeds – Enhance flavor
- Sugar – powdered
- Raisins
- Ginger-green chilli – crushed or paste (optional)
- Cashew nuts – chopped
- Salt – Fasting salt ; sendha namak as needed
- Arrowroot powder – for binding
- Coriander leaves – chopped (optional)
- Lemon juice – a few drops
- Oil – for frying
How to make Farali Patties
Planning to prepare ? Ensure you read this entire post thoroughly for step by step instructions, helpful tips and view the embedded video in the recipe card further down for a better understanding.
Farali Stuffing
1. In a mixing bowl, take desiccated coconut. To it add chopped green chilies, ginger, crushed fennel seeds and roasted sesame seeds. PRO TIP – Lightly dry roasting enhances flavors.
2.Then, add crushed peanuts, crushed cashew nuts and raisins.
3. Add some grated potato, fasting salt, sugar powder, lemon juice and chopped coriander. PRO TIP – Make sure that the boiled potatoes are not very mushy.
4. Mix everything with a light hand and form equal sized balls. Keep aside.
Covering for Aloo Pattice
5.In another wide shallow mixing bowl, take grated potatoes. PRO TIP– Use starchy potatoes since they absorb less moisture an make a firm dough. New potatoes make dough sticky.
6. To it, add arrowroot powder and fasting salt (sendha namak).
7. Mix everything very well to form a smooth dough like mixture. Make equal sized balls of the potato mixture.
How to shape Farali Aloo Khopra pattice
8. Take a potato ball and flatten it into a disc about 3” diameter.
9. In its centre, place a ball of the khopra mixture stuffing.
10. Now gently bring together the edges of the covering to enclose the stuffing.
11. Roll the ball gently until its surface is smooth and free of cracks.
12. Coat the patty with arrowroot powder and dust off the excess flour. Likewise make the remaining patties.
Fry Aloo Khopra Patties
13. Heat oil in a wok or kadai on medium flame.
14.To check temperature of oil, drop a crumb of potato mixture in the oil. If it sizzles and floats on the oil, you are good to go.
15. When the oil is hot, gently slide in one patty. Let it fry on medium heat, don’t flip quickly lest it may split in the oil.When you see that the pattice is changing color from the sides, flip it.Fry till the pattice is golden brown in color.
16. Finally drain on an absorbent paper. Likewise fry the remaining patties, this time in batch of 2 or 3. Don’t over crowd. When all the patties are fried, transfer them on to a serve ware and serve hot. .
What to serve with
Serve with any Farali chutney ,Sweet Tamarind Chutney or plain yoghurt.
FAQ
Why does Farali patty/pattice break or split in oil
Binding may be less, add more of arrowroot powder. Or the oil may not be hot enough,
Which variety of potatoes to use
Use starchy variety of potato since they absorb less moisture and make a firm dough.
Recipe Card
Farali Aloo Khopra Patties
Equipment
- mixing bowl
- Frying pan
- Slotted pan
Ingredients
1 Cup= 250ml
For Covering
- 1 cup boiled peeled and grated potatoes(300-325gm)
- ¼ to 1/2 tsp fasting salt Sendha salt as required
- 3-4 tbsp arrow root powder as required
- ½ tsp oil
Stuffing
- 2 tbsp desiccated coconut lightly dry roasted 12 gm
- 2 tbsp heaped boiled peeled, grated potato
- 1.5 tbsp coarsely crushed peanuts lightly dry roasted- 10 gm
- 1 tsp roasted sesame seeds
- 1 tsp fennel powder
- 1 tbsp sugar powder
- 1 tbsp raisins
- 1 tbsp ginger-green chili crushed or paste
- 1 tbsp chopped cashew nuts
- ¼ tsp fasting salt sendha namak as needed
- 3-4 tbsp arrowroot powder for coating
- 2-3 tbsp chopped coriander leaves
- 1-2 tsp lemon juice
- Oil for frying
Instructions
Farali Stuffing
- In a mixing bowl, take desiccated coconut. To it add chopped green chilies, ginger, crushed fennel seeds and roasted sesame seeds.
- Then, add crushed peanuts, crushed cashew nuts and raisins.
- Add some grated potato, fasting salt, sugar powder, lemon juice and chopped coriander
- Mix everything gently and form equal sized balls. Keep aside.
Covering for Aloo Pattice
- In another wide shallow mixing bowl, take grated potatoes.
- To it, add arrowroot powder and fasting salt (sendha namak).
- Mix everything very well to form a smooth dough like mixture. Make equal sized balls of the potato mixture.
How to shape Farali Aloo Khopra pattice
- Take a potato ball and flatten it into a disc about 3” diameter.
- In its centre, place a ball of the khopra mixture stuffing.
- Now gently bring together the edges of the covering to enclose the stuffing.
- Roll the ball gently until its surface is smooth and free of cracks.
- Coat the patty with arrowroot powder and dust off the excess flour.Likewise make the remaining patties.
Fry Aloo Khopra Patties
- Heat oil in a wok or kadai on medium flame.
- To check temperature of oil, drop a crumb of potato mixture in the oil. If it sizzles and floats on the oil, you are good to go.
- When the oil is hot, gently slide in one patty. Let it fry on medium heat, don’t flip at once lest it may split in the oil.When you see that the pattice is changing color from the sides, flip it.Fry till the pattice is golden brown in color.
- Finally drain on an absorbent paper. Likewise fry the remaining patties, this time in batch of 2 or 3. Don’t over crowd. When all the patties are fried, transfer them on to a serve ware and serve hot. .
What to serve with
- Serve with any Farali chutney ,Sweet Tamarind Chutney or plain yoghurt.
Video
Notes
- Lightly dry roasting enhances flavors.
- Make sure that the boiled potatoes are not very mushy.
- Use starchy potatoes since they absorb less moisture an make a firm dough. New potatoes make dough sticky.
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