Farali Pattice is a fasting recipe with tasty coconut and dry fruit stuffing covered with a crispy layer of mashed potatoes. Growing up in Mumbai, Navratri always felt special because my mom made different fasting dishes every single day. Among them, Baff Vada was always one of my top favorite foods during fasting. You’ll find Farali pattice in almost every farsan shop across the city throughout the year and not just during Navratri.
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Fasting is an integral part of the Indian culture. Individuals observe different kinds of fasts based on their personal beliefs and local customs. Fasting is usually done to either show your sincerity and resolve or to express your gratitude. This is sometimes done by giving up some type of food or all food items for a day, a few days or weeks.
- Ingredients
- Step By Step Instructions for Appe Pan or Stove top
- Soniya’s Top Tips
- Common Problems and Solutions
- How to Store
- Farali (Fasting) Patties
Ingredients
Step By Step Instructions for Appe Pan or Stove top
- Make the outer layer Mash boiled potatoes in a bowl. Add arrowroot powder and sendha namak. Mix well until you have a soft, non-sticky dough.
- Make the stuffing In another bowl, combine grated coconut, mashed potato, peanuts, cashews, raisins, coriander, ginger-chili paste, sugar, lemon juice, fennel seeds, and sendha namak. Mix until everything comes together.
- Shape the pattice Take a small portion of the potato dough and place it inside a handheld lemon squeezer. Press it lightly to form a neat potato cup. Remove it carefully and place a spoonful of stuffing inside. Seal the edges gently and shape it into a round pattice.
- Frying (traditional way) Heat oil in a pan. Fry the pattices until golden brown and crisp on both sides. Remove on paper towels.
- Appe Pan Method Grease the cavities of the appe pan with a little oil. Place the patties in, turning them gently until cooked evenly and golden on all sides. This version uses less oil and gives a nice crunch.
- Air Fryer Method Preheat the air fryer to 350°F (180°C). Brush or spray the patties lightly with oil and place them in a single layer in the basket. Air fry for 12-15 minutes, flipping halfway through, until they turn crisp and golden.
- Serve them immediately with Vrat chutney or green chutney.
Soniya’s Top Tips
- Use the Lemon squeezer for uniform shape and size of the patties. Take a small portion of the potato dough and place it inside a lemon squeezer (the handheld kind with cavities). Press it lightly and you’ll get a neat little potato cup.
- Let the potato mash cool a little before adding flour - helps binding and reduces stickiness.
- Avoid overstuffing your patties to ensure the patties seal well. .
Common Problems and Solutions
| Mistake | Result / Problem | Solution (from my experience) |
|---|---|---|
| Potatoes too wet or overcooked | Dough becomes sticky, patties crack or fall apart | Drain excess water, let the mash cool, add extra arrowroot flour gradually |
| Uneven sealing / open seams | Stuffing leaks during frying | Use smaller stuffing portion, seal edges well, pinch gently |
| Burning outside before inside cooks | Outer shell browns, inside remains pale | Use medium heat; cook slowly so inside cooks too |
How to Store
| Leftover | How Long | Storage Method | Notes / Reheating |
|---|---|---|---|
| Cooked Farali Pattice | 1–2 days | Airtight container in refrigerator | Reheat in a pan or oven to restore crispness |
| Uncooked shaped patties (before frying) | Up to 24 hours | Cover and refrigerate the shaped patties | Fry just before serving |
| Freezing (uncooked) | 2–3 months | Place on a tray (non-touching) to freeze, then transfer to freezer bag | When ready, thaw slightly and fry; dust arrowroot before frying |
| Freezing (cooked) | Not ideal (texture changes) | - | Better to freeze uncooked forms |
Ingredients
- 5 boiled potatoes mashed
- 5 tablespoon tbsp arrowroot powder for binding
- Sendha namak rock salt, to taste
For stuffing
- 1 boiled potato mashed
- 1 cup freshly grated coconut
- ½ cup crushed peanuts
- 1 teaspoon Fennel Seeds
- 2 tablespoon chopped cashew nuts
- 3 tablespoon freshly chopped coriander
- 2 tablespoon chopped raisins
- 1 tablespoon ginger & green chili paste
- 1 tablespoon sugar
- 1 tablespoon Juice of 1 lemon
- 2 teaspoon crushed fennel seeds
- Sendha namak to taste
- Ghee or oil for cooking
Instructions
Make the outer layer
- Mash boiled potatoes in a bowl. Add arrowroot powder and sendha namak. Mix well until you have a soft, non-sticky dough.
Make the stuffing
- In another bowl, combine grated coconut, mashed potato, peanuts, cashews, raisins, coriander, ginger-chili paste, sugar, lemon juice, fennel seeds, and sendha namak. Mix until everything comes together.
Shape the pattice
- Take a small portion of the potato dough and place it inside a handheld lemon squeezer.
- Press it lightly to form a neat potato cup.
- Remove it carefully and place a spoonful of stuffing inside.
- Seal the edges gently and shape it into a round pattice.
Frying (traditional way)
- Heat oil in a pan.
- Fry the pattices until golden brown and crisp on both sides.
- Remove on paper towels.
Appe Pan Method
- Grease the cavities of the appe pan with a little oil.
- Place the patties in, turning them gently until cooked evenly and golden on all sides.
- This version uses less oil and gives a nice crunch.
Air Fryer Method
- Preheat the air fryer to 350°F (180°C).
- Brush or spray the patties lightly with oil and place them in a single layer in the basket.
- Air fry for 12-15 minutes, flipping halfway through, until they turn crisp and golden.
- Serve them immediately with Vrat chutney or green chutney.
Video
Nutrition
Ingredients
- 5 boiled potatoes mashed
- 5 tablespoon tbsp arrowroot powder for binding
- Sendha namak rock salt, to taste
For stuffing
- 1 boiled potato mashed
- 1 cup freshly grated coconut
- ½ cup crushed peanuts
- 1 teaspoon Fennel Seeds
- 2 tablespoon chopped cashew nuts
- 3 tablespoon freshly chopped coriander
- 2 tablespoon chopped raisins
- 1 tablespoon ginger & green chili paste
- 1 tablespoon sugar
- 1 tablespoon Juice of 1 lemon
- 2 teaspoon crushed fennel seeds
- Sendha namak to taste
- Ghee or oil for cooking
Instructions
Make the outer layer
- Mash boiled potatoes in a bowl. Add arrowroot powder and sendha namak. Mix well until you have a soft, non-sticky dough.
Make the stuffing
- In another bowl, combine grated coconut, mashed potato, peanuts, cashews, raisins, coriander, ginger-chili paste, sugar, lemon juice, fennel seeds, and sendha namak. Mix until everything comes together.
Shape the pattice
- Take a small portion of the potato dough and place it inside a handheld lemon squeezer.
- Press it lightly to form a neat potato cup.
- Remove it carefully and place a spoonful of stuffing inside.
- Seal the edges gently and shape it into a round pattice.
Frying (traditional way)
- Heat oil in a pan.
- Fry the pattices until golden brown and crisp on both sides.
- Remove on paper towels.
Appe Pan Method
- Grease the cavities of the appe pan with a little oil.
- Place the patties in, turning them gently until cooked evenly and golden on all sides.
- This version uses less oil and gives a nice crunch.
Air Fryer Method
- Preheat the air fryer to 350°F (180°C).
- Brush or spray the patties lightly with oil and place them in a single layer in the basket.
- Air fry for 12–15 minutes, flipping halfway through, until they turn crisp and golden.
- Serve them immediately with Vrat chutney or green chutney.
