• 4servings

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsC, E
MineralsNatrium, Potassium, Cobalt

Ingredients Jump to Instructions ↓

  1. To Be Mixed Together Into A Potato Mixture

  2. 1 3/4 cups boiled , peeled and mashed potatoes

  3. 3 tbsp arrowroot flour or cornflour

  4. To Be Mixed Together Into A Stuffing

  5. 1/3 cup freshly grated coconut

  6. 3 tbsp peanuts , roasted and powdered

  7. 3 tbsp finely chopped coriander (dhania)

  8. 1 1/2 tsp chopped raisins (kismis)

  9. 1 1/2 tsp chopped cashewnuts (kaju)

  10. 1 tbsp ginger-green chilli paste

  11. 1 1/2 tbsp sugar

  12. 1 tbsp of lemon juice

  13. salt to taste

  14. To Be Mixed Together Into Sweetened Curds

  15. 1 cup chilled fresh curds (dahi) , beaten

  16. 3 tbsp powdered sugar

  17. a pinch of salt

  18. Other Ingredients

  19. arrowroot flour for coating

  20. oil for deep-frying

  21. For Serving

  22. teekha chutney

  23. sweetened curds (dahi) , recipe above

Instructions Jump to Ingredients ↑

  1. Divide the potato mixture and the stuffing each into 8 equal portions and keep aside.

  2. Flatten a portion of the potato mixture into a 75 mm. (3") diameter circle and place a portion of the stuffing in the centre.

  3. Bring together the edges in the centre to seal the stuffing and shape it into a round. Keep aside.

  4. Repeat with the remaining potato mixture and stuffing to make 7 more patties.

  5. Roll the patties in the arrowroot flour till they are evenly coated from all the sides.

  6. Heat the oil in a kadhai and deep-fry the pattice on a medium flame till they turn light brown in colour from all the sides. Drain on absorbent paper.

  7. Place 2 farali pattice on a plate and serve immediately with teekha chutney and sweetened curds.

  8. Repeat with the remaining ingredients to make 3 more plates.


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