Faraali Pattice

By Rutuja Bhagwat - June 07, 2015

Hey! I saw this recipe on Pinterest, and immediately thought I would make it either on a Thursday (when it's my dad's fasting) or a Saturday (when it is my mom's fasting). So Saturday came earlier, and I decided to make the recipe for supper.
The best part is that we had all the ingredients at home and didn't have to go down to buy anything.

To start with the recipe, in Hinduism, when we keep fasting, we don't keep ourselves from having food or consume only fruits; we sure eat fruits, but along with that, there are some food items that are allowed during fasts. So, the ladies make different recipes out of those items, and yep, the one I did yesterday is one of them. The recipes allowed while fasting are known as 'Faraal'. That's the reason why the name of this recipe is Faraali Pattice. 

I'm sure you might be having most of these ingredients at home:

Preparation Time: 15 Minutes
Cooking Time: 10 Minutes
Serves: 3
Veg/Non-Veg: Veg (Allowed during Fasting)


  • For Stuffing: 

    • Freshly Grated Coconut - 7 Tablespoons 
    • Roasted and Crushed Peanuts (Daanyacha Kut)- 4 Tablespoons
    • Chopped Coriander Leaves - 3 Tablespoons
    • Chopped Raisins - 2 Teaspoons
    • Chopped Cashew-nuts - 2 Teaspoons
    • Ginger-green chilli paste - 2 Tablespoons
    • Sugar - 2 Tablespoons
    • Lemon Juice - 2 Tablespoons
    • Salt to taste
  • For Potato Mixture:

    • Boiled, Peeled, and Smashed Medium to Small Potatoes - 6
    • Roasted Multi-Grain Flour (Bhajani) - 4 Tablespoons
    • Salt to taste
  • For Raita:

    • Curd
    • Sugar
    • Salt
    • Coriander Leaves 

    Special Utensils Required:

    1. Potato Masher
    2. Tissues 


    1. In a bowl, put all the stuffing ingredients and mix them. Keep aside.

    2. In mashed potatoes, add flour and salt. Mix.

    3. Make equal parts of the potato mixture, and keep aside.

    4. Take each part, and flatten it like this.
    5. Add the stuffing mixture inside, and close the mouth of the flattened potato mixture.
    6. Make balls.
    7. Deep fry in oil.

     8. Let the balls turn into golden-brown colour.                                                                            
    9. Take the balls out of the oil, and place them on the tissue.

  • 10. For the raita, mix all the raita ingredients, and serve with freshly made hot pattice.

This experiment was one of my best. The pattice turned out to be so tasty...ah! They were crispy from the outside, and soft from the inside. Plus, the raisins were a surprise while having! Without them, the recipe would have been incomplete. Also, the raita was yummy too.
Try this recipe for sure, and I bet your parents would love you all the more.

This recipe was taken from, and I owe a big thanks to it.

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