Perfect Farali Pattice recipe for Navratri by Exec Chef Debabrata Mukherjee, The Fern Goregaon, Mumbai is a lip-smacking recipe of one of India’s most loved snacks.
It is cooked differently with a variety of fillings and is known by different names throughout the country. Not only is it Exec Chef Debabrata Mukherjee favourite dish to cook during Navratri but also a popular snack for religious and other festive occasions.
India’s top Chefs shared their Favourite Dish to cook during Navratri along with the recipe, so all food lovers can make it in their home for their loved ones.
We wait all year for celebrating food during the Navratri festival in mid-April. The 9-day of festivities puts a spotlight on what is traditionally known as Navratri food as these creative meals are probably some of the most densely nutritious and diet-friendly meals in the world.
What is Farali Pattice you want to know? Farali Pattice means a feast for the fasting. Faralli means a fast and Farali Patice is a dumpling for those who are fasting. It is a popular street food in most cities and in Gujarat in particular it is a well known snack during religious festivals and fast observance days.
Farali Pattice recipe for Navratri by Exec Chef Debabrata Mukherjee, The Fern Goregaon, Mumbai as he shares how to make his Favourite dish to cook during Navratri
Happy Navratri! Happy Cooking with Farali Pattice recipe for Navratri by Exec Chef Debabrata Mukherjee !
Farali Pattice
Ingredients:
For potato mixture:
- Boiled mashed potato-1 ½ cup (180 gm)
- Corn flour-2 tbsp. (28 gm)
For stuffing mixture:
- Crushed roasted peanut-3 tbsp. (52 gm)
- Chopped raisin- 1 tsp. (5gm)
- Chopped fresh coriander leaves-2 tbsp. (15 gm)
- Fresh coconut grated-4 tbsp. (60 gm)
- Chopped cashew-1 tbsp. (14 gm)
- Ginger-½ tbsp. (7 gm)
- Green chilli-½ tbsp. (7 gm)
- Lemon juice-½ tbsp. (2 ml)
- Sugar crystal-2 tbsp. (15 gm)
- Oil-1 tbsp. (15 ml)
Method for potato mixture:
- Make nice smooth mixture of potato with corn flour and salt to taste and make 6 equal size roundels and keep aside.
Method for stuffing mixture:
- Make ginger and green chilli in to paste and sauté all ingredients lightly along with it.
- Add lemon juice at last.
Method for pattice making:
- Flatten the roundels and put the stuffing mixture in the middle then seal and make it round shaped.
- Now dust the roundels into cornflour 2 to 3 times.
- Heat oil in kadai and deep fry the roundels into brown colour uniformly, take out and dry.
Serve faralis on plate with sweetened curd.
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