Farali Aloo Khopra Patties
Farali Aloo Khopra Patties is a delicious snack for the fasting days. It has a crisp encasement/covering with a sweet, sour, tangy coconut potato stuffing.
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.