Farali Pattice | Upvas Pattice | Farali Kachori
Upvasache pattice / farali pattice is a popular Indian Fasting / Vrat / Upvas recipe made with coconut filling that is stuffed in potato covering. This is a vegetarian, vegan, gluten-free, no onion no garlic recipe. These pattice are also called farali pattice, farali aloo pattice or upvasach pattice (upvasache padharth) and farali kachori.
Ingredients
- 5 Potatoes, boiled & peeled
- 1/2 cup Coconut, scrapped
- 3-4 tablespoon Sabudana flour (adjust as per the moisture in potatoes)
- 2 teaspoon Cumin Seeds
- 1 tablespoon Raisns
- 1 teaspoon Green Chili finely chopped
- 1 tablespoon Cashew nuts chopped
- 2 tablespoons Coriander Leaves chopped (Optional)
- 1 teaspoon Lemon Juice
- 1 teaspoon Sugar
- Salt to taste
- Oil to fry
Instructions
For Sabudana Flour
- In a thick bottom pan, add the sabuana pearls and roast them on a medium flame for about 10-15 minutes.
- Cool them and grind them to a powder.
- Our homemade sabudana flour is ready to use.
For Coconut Stuffing:
- In a mixing bowl, add scrapped fresh coconut, golden raisins, cashew nuts, salt, sugar,green chilli and mix well.
- Now it's time to cook this mixture so that all the ingredients get well incorporated together and the sugar melts.
- Transfer the filling onto a plate and let it cool.
- Once cooled to lukewarm or room temperature, add lemon juice and finely chopped coriander leaves. Coriander leaves are optional here as some do not eat it during fast.
For Outer Covering:
- In a bowl, add boiled, peeled and grated potatoes, sabudana flour and salt. Mix well.
- Here we need to make a stiff dough of potato and sabudana flour. Do not add any water in it.
- Important: Here you need to eyeball the flour that you are using as it totally depends on the moisture of potatoes. The measurement mentioned above is what I ended up adding.
- You may use arrowroot flour, varai flour, rajgira flour if you do not have sabudana flour.
Assemble
- Grease your palm with little oil. Take a golf ball size portion of the potato mixture and make a cavity (dent) in centre.
- Place a spoonful of stuffing in it. Seal the stuffing with potato mixture. Make sure to seal all the sides.
- Our pattice are ready for deep frying.
- In a plate spread some sabudana flour and roll the pattice in it. This method adds that extra crunch to these farali pattice.
- Deep fry the pattice in hot oil till golden brown. Fry them on a medium flame.
- Transfer the pattice onto an absorbent paper to drain excess oil.
- Farali Pattice is ready.
- Serve hot with curd, coconut chutney or peanut chutney.
Notes
1. If you can't get or do not have fresh coconut, you may use dedicated coconut as well. The taste will change a bit.
2. If you are not making these pattice for fast then you can use cornstarch or rice flour to add in the potato mixture instead of sabudana flour (sago flour)
3. You may also use peanut powder instead of coconut.
