Farali Pattice Recipe| ફરાળી પેટીશ બનાવાની રીત

Farali Pattice – Sweet & Spicy Stuffed Fasting Snack

Introduction of Farali Pattice Recipe| ફરાળી પેટીશ
Farali Pattice is a much-loved Gujarati snack made especially during fasting days. It has a soft outer layer of mashed potato and a surprise filling inside—sweet, nutty, and just a bit tangy. Whether you’re fasting or not, it’s hard to stop at just one!

Fun Fact about Farali Pattice Recipe| ફરાળી પેટીશ
This recipe is a cousin of the famous “Aloo Tikki,” but made with ingredients allowed during fasts. Many families even make it for guests during festivals like Janmashtami or Navratri.

Watch recipe video about Farali Pattice Recipe| ફરાળી પેટીશ બનાવાની રીત: ફરસાણની દુકાન જેવી ફરાળી પેટીસ બનાવવાની રીત | Farali Pattice | Farali Buff Vada | farali recipe

લખેલી રેસીપી / Written recipe ...

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Why People Love Farali Pattice Recipe| ફરાળી પેટીશ
The outer layer is mildly spiced potato, and the inside is filled with crunchy cashews, soft raisins, fresh coconut, and a touch of sugar and lemon. It’s that mix of textures and flavors that makes it unforgettable.

Frequently Asked Questions about Farali Pattice Recipe| ફરાળી પેટીશ

What Time They Eat It:
Usually served as an afternoon or evening snack, often with curd or farali chutney after the first meal of the day.

Key Ingredients of Farali Pattice

• 4 boiled potatoes
• 2 tbsp arrowroot or singhara flour
• Sendha namak (rock salt)
• For the stuffing:
  • 2 tbsp grated coconut (fresh or dry)
  • 2 tbsp chopped cashews and raisins
  • 1 tsp sugar
  • 1 tsp lemon juice
• Oil or ghee for shallow frying

How to Make Farali Pattice

1. Mash the boiled potatoes and mix in salt and arrowroot flour. Make a smooth dough-like mixture.
2. In a bowl, mix all the stuffing ingredients together. Keep it dry to avoid breaking while frying.
3. Take a portion of the potato mixture, flatten it, place a spoon of stuffing in the centre, and carefully seal the edges into a round or oval shape.
4. Heat oil or ghee in a pan and shallow fry the pattices until both sides are golden and crisp.
5. Serve hot with curd or chutney.

Professional Tip:

To get the perfect shape, chill the pattice in the fridge for 15 minutes before frying—they’ll hold better and won’t stick.