Farali Aaloo Pattice Recipe
Farali Aaloo Pattice are usually prepared during fasting days and various religious occasions. It is an easy recipe which can be prepared with less time and at the same time it tastes delicious.
Farali Aaloo Pattice can be served with dhaniya pudina chutney and works a best combination with Sabudana Khichdi, Doodhi Halwa and some chilled cucumber raita.
If you like this recipe, you can also try other similar recipes such as
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10 M
30 M
40 M
4 Servings
Ingredients
-
For the covering
- Cooking oil , for shallow frying
- 5 Potatoes (Aloo) , boiled
- 5 tablespoon Arrowroot flour For the stuffing
- 1 cup Fresh coconut , grated
- 1 cup Roasted Peanuts (Moongphali) , grounded
- 1 Lemon
- 2 Green Chillies
- 1 inch Ginger
- 1 tablespoon Sugar
- 1 teaspoon Red chilli powder
- Salt , to taste
How to make Farali Aaloo Pattice Recipe
To begin making the Farali Aaloo Pattice, pressure cook the potatoes upto 4 whistles. After the potatoes cool down, peel them and mash them properly.
Add 2 tablespoon arrowroot flour and salt to taste to the mashed potatoes. Make 15 medium balls and keep aside.
In a mixing bowl, add grated coconut, grounded peanut powder and mix well.
Make a fine paste by grinding green chillies, ginger and lemon juice in a grinder and add in the bowl.
Combine all the ingredients by adding sugar, salt and chilli powder.
Gently flatten the balls with the help of your palm. Place a spoonful of mixture over it.
Now cover from all sides ensuring there are no cracks and form them into a patty shape or oval shape. Just rub some arrowroot flour if the patty is sticking to your palm.
Just repeat the same with the rest of balls. Spread some arrowroot flour and cover the pattice from all the sides.
Place oil in a deep frying pan. Once oil is hot, fry the pattice balls until golden brown. Place them over absorbent napkin to move the extra oil.
Farali Aaloo Pattice can be served with dhaniya pudina chutney and works a best combination with Sabudana Khichdi, Doodhi Halwa and some chilled cucumber raita.
