Faralli Pattice

 

Imagine biting into a perfectly golden, crispy pattice, with a soft potato exterior giving way to a sweet and savoury coconut, peanut, and cashew filling. Sounds divine, right? Our Farali Pattice is exactly that! It’s an explosion of textures and flavours that will leave you wanting more. The hint of lemon and green chilli just elevates it to another level.

Ingredients 3 Large Potatoes 3 tbsp Water Chestnut Flour 1 tsp Rock Salt 1/4 cup Grated Coconut 3 tbsp Peanuts 3 tbsp Cashews 2 tbsp Raisins 1/2 tsp Sugar 1 tsp Lemon Juice 3 tbsp Chopped Coriander leaves 1 tsp Green Chili crushed 2 tbsp Ghee   Preparations  Rinse the potatoes very well in fresh water.   Boil potatoes in a pressure cooker until tender. Peel and chop the potatoes while they are still warm, then keep them in a mixing bowl.  Mash the potatoes well and let them cool. Once the potatoes are at room temperature, add water chestnut flour and salt and mix well Heat a pan and add peanuts and roast on a low flame until crunchy, and crush them coarsely. Add cashews to the pan and roast until fragrant, and crush coarsely in a mortar and pestle. In a bowl, take the grated coconut and add crushed peanuts and cashew nuts. Add chopped raisins, sugar, lemon juice, chopped coriander leaves and green chili paste.  Mix all the ingredients well. Make medium-sized balls from the potato mixture, flatten the balls and shape them into small bowls.  Place 2 tablespoons of the coconut mixture and bring the bowl towards the centre and seal the edges properly.  Heat 3 tablespoons of ghee in a pan, coat the pattice with the water chestnut flour, dust off the excess flour and shallow fry on both sides until golden brown and crisp.  Serve hot coriander chutney and curd. Pro-tip: Make a double batch because these disappear faster than you can say “Karwa Chauth”! Serve them hot with a fresh coriander chutney and a dollop of cool curd. Absolutely heavenly!

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