Perfect Farali Pattice recipe for Navratri by Exec Chef Debabrata Mukherjee, The Fern Goregaon, Mumbai is a lip-smacking recipe of one of India’s most loved snacks.
It is cooked differently with a variety of fillings and is known by different names throughout the country. Not only is it Exec Chef Debabrata Mukherjee favourite dish to cook during Navratri but also a popular snack for religious and other festive occasions.
We wait all year for celebrating food during the Navratri festival in mid-April. The 9-day of festivities puts a spotlight on what is traditionally known as Navratri food as these creative meals are probably some of the most densely nutritious and diet-friendly meals in the world.
What is Farali Pattice you want to know? Farali Pattice means a feast for the fasting. Faralli means a fast and Farali Patice is a dumpling for those who are fasting. It is a popular street food in most cities and in Gujarat in particular it is a well known snack during religious festivals and fast observance days.
Happy Navratri! Happy Cooking with Farali Pattice recipe for Navratri by Exec Chef Debabrata Mukherjee !
For potato mixture:
- Boiled mashed potato-1 ½ cup (180 gm)
- Corn flour-2 tbsp. (28 gm)
For stuffing mixture:
- Crushed roasted peanut-3 tbsp. (52 gm)
- Chopped raisin- 1 tsp. (5gm)
- Chopped fresh coriander leaves-2 tbsp. (15 gm)
- Fresh coconut grated-4 tbsp. (60 gm)
- Chopped cashew-1 tbsp. (14 gm)
- Ginger-½ tbsp. (7 gm)
- Green chilli-½ tbsp. (7 gm)
- Lemon juice-½ tbsp. (2 ml)
- Sugar crystal-2 tbsp. (15 gm)
- Oil-1 tbsp. (15 ml)
Method for potato mixture:
- Make nice smooth mixture of potato with corn flour and salt to taste and make 6 equal size roundels and keep aside.
Method for stuffing mixture:
- Make ginger and green chilli in to paste and sauté all ingredients lightly along with it.
- Add lemon juice at last.
Method for pattice making:
- Flatten the roundels and put the stuffing mixture in the middle then seal and make it round shaped.
- Now dust the roundels into cornflour 2 to 3 times.
- Heat oil in kadai and deep fry the roundels into brown colour uniformly, take out and dry.
Serve faralis on plate with sweetened curd.
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