Farali Surati pattice

Name: Farali Surati pattice
Total time: 3600 s
Yield: 2 servings
Cuisine: American
Ingredients: for stuffing:-; 1/4 cup freshly boiled,peeled and mashed potato; 2 tbsp roasted coarsely ground peanuts; 1/2 tsp white sesame seeds; 2 tbsp fresh grated coconut; 1 tbsp powder sugar; 1 tsp ginger chilli paste; to taste Salt; 2 tbsp fresh coriander leaves; 1/2 tsp Fennel seed powder; 1 tbsp chopped cashews; 1 tbsp raisins; 1 tbsp pomegranate seeds; for outer layer:-; 1 cup freshly boiled,peeled and mashed potato; 3 tbsp aararoot powder or sabudana powder; 3 tbsp for coating; 1 tbsp oil; to taste Salt; as needed Oil to deep fry; for serving:; as required Farali green chutney; as needed Farali tomato ketchup

Jagruti Jhobalia @cook_17062504

#deepfried
This recipe can also be eaten during fasting.

Jagruti Jhobalia @cook_17062504

#deepfried
This recipe can also be eaten during fasting.

Saved

Ingredients

50_60 min

2 servings

forstuffing:-
1/4 cupfreshly boiled,peeled and mashed potato
2 tbsproasted coarsely ground peanuts
1/2 tspwhite sesame seeds
2 tbspfresh grated coconut
1 tbsppowder sugar
1 tspginger chilli paste
to tasteSalt
2 tbspfresh coriander leaves
1/2 tspFennel seed powder
1 tbspchopped cashews
1 tbspraisins
1 tbsppomegranate seeds
forouter layer:-
1 cupfreshly boiled,peeled and mashed potato
3 tbspaararoot powder or sabudana powder
3 tbspfor coating
1 tbspoil
to tasteSalt
as neededOil to deep fry
for serving:
as requiredFarali green chutney
as neededFarali tomato ketchup

Saved

Steps

50_60 min

1

In a mixing bowl take mashed potato,add coarsely ground peanuts,sesame seeds,fresh grated coconut,sugar,salt,ginger chilli paste,coriander and fennel seeds powder.Mix all ingredients well and make 10 stuffing balls from the mixture.
2

To make the outer layer,take 1 cup mashed potato in a mixing bowl,add3 tbsp aararoot powder,salt and 1 tbsp oil.knead well to make the dough.Make 10 balls from this dough.Take the potato ball, press in the middle and keep the stuffing ball inside,seal from all sides and roll into the ball again.Coat all Pattice balls into arraroot powder.In this way all Pattice are ready.keep them to set in fridge for 30 mins.
3

Heat oil on Medium flame.when heated,deep fry on low to medium flame all Pattice balls till golden brown.keep deep fried Patrice balls on tissue paper to absorb extra oil
4

Serve hot with farali green chutney and tomato ketchup.