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Farali Pattice Recipe

Farali Pattice
How to make Farali Pattice

Farali pattice is a famous Gujarati snack that is made during fasts. Unlike other pattice recipes, this one is made using singhare ka atta, raw banana plantain and arrowroot. It has a soft and flavourful filling. You can also make them even when you aren't fasting.

  • Total Cook Time 20 mins
  • Prep Time 10 mins
  • Cook Time 10 mins
  • Recipe Servings4
  • Easy

Ingredients of Farali Pattice

  • For outer layer:
  • 500 g Raw banana plantain (boiled, peeled and mashed - sweet potato is equally good)
  • 200 g Singhare ka atta
  • 4-5 tbsp Arrowroot
  • 2 tbsp Green chilli - ginger paste
  • to taste Salt
  • For stuffing:
  • 4 tbsp Roasted peanuts
  • 3 tbsp Roasted sesame seeds
  • 4 tbsp Coconut powder
  • 4 tbsp Dry khopra
  • 2 tbsp Fresh coriander
  • 2 tbsp Crushed chilli ginger
  • 1 tsp Lemon juice
  • 1/2 tsp Sugar
  • to taste Salt
  • Oil (for deep frying)

How to Make Farali Pattice

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1.
In a grinder jar, place all the ingredients of stuffing and grind till you get the coarse powder and mix it till well combined.
2.
Roll one teaspoon of the spice mixture into a marble size balls.
3.
Take a mashed raw banana, add all the flour, salt and chilli ginger paste, except arrowroot.
4.
Mix to combine then roll about 2 tbsp of raw banana mixture into a ball, repeat with the remaining potato mixture and leave it aside.
5.
Take out arrowroot powder in a clean plate, dust your palm with it and flatten a raw banana ball in the palm of your hand and place a spice stuffing ball in the centre. Seal the raw banana balls.
6.
Heat the oil to deep fry the vada, gently place the prepared balls into hot oil and fry them till golden brown.

Key Ingredients: Raw banana plantain (boiled, peeled and mashed - sweet potato is equally good), Singhare ka atta, Arrowroot, Green chilli - ginger paste, Salt, For stuffing:, Roasted peanuts, Roasted sesame seeds, Coconut powder, Dry khopra, Fresh coriander, Crushed chilli ginger, Lemon juice, Sugar, Salt, Oil (for deep frying)

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