Delve into the delightful world of North Indian cuisine with this delectable Farali Aaloo Pattice, perfect as an appetizer for any occasion. This vegetarian dish combines the heartiness of potatoes with the rich textures of coconut and peanuts, offering a satisfying bite that is both nutritious and flavorful.
Ingredients
| Ingredient | Quantity |
|---|---|
| Sunflower Oil | For shallow frying |
| Potatoes (Aloo) | 5, boiled |
| Arrowroot Flour | 5 tablespoons |
| Fresh Coconut | 1 cup, grated |
| Roasted Peanuts (Moongphali) | 1 cup, ground |
| Lemon | 1, juiced |
| Green Chillies | 2, chopped |
| Ginger | 1 inch, grated |
| Sugar | 1 tablespoon |
| Red Chilli Powder | 1 teaspoon |
| Salt | To taste |
Nutritional Information
| Nutrient | Per Serving (Approx.) |
|---|---|
| Calories | 200 |
| Protein | 4g |
| Carbohydrates | 30g |
| Fat | 9g |
| Fiber | 3g |
Instructions
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Prepare the Potatoes: Begin by pressure cooking the potatoes for up to 4 whistles. Once cooked, allow them to cool, then peel and mash them thoroughly.
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Make the Potato Mixture: In a bowl, combine the mashed potatoes with 2 tablespoons of arrowroot flour and salt to taste. Form the mixture into approximately 15 medium-sized balls and set aside.
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Prepare the Filling: In a separate mixing bowl, add the grated coconut and ground peanuts, mixing well. In a grinder, create a paste using the green chillies, ginger, and lemon juice, then add this to the coconut and peanut mixture.
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Combine Ingredients: Add sugar, additional salt, and red chilli powder to the mixture, blending everything until well combined.
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Form the Patties: Take each potato ball and gently flatten it using your palm. Place a spoonful of the coconut-peanut mixture in the center, then fold the edges over to seal, ensuring there are no cracks. Shape the filled ball into a patty or oval shape. If the mixture sticks to your hands, rub some arrowroot flour on your palms.
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Fry the Patties: Heat sunflower oil in a deep frying pan over medium heat. Once hot, carefully place the patties in the oil, frying until they are golden brown on both sides. Remove them from the oil and place on absorbent paper to drain excess oil.
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Serve: Enjoy your Farali Aaloo Pattice warm, paired with dhaniya pudina chutney, or as a delicious side to Sabudana Khichdi, Doodhi Halwa, and chilled cucumber raita for a truly satisfying meal.
This Farali Aaloo Pattice recipe is not just a treat for the palate but also a celebration of wholesome ingredients, making it the ultimate choice for gatherings or a cozy family meal.