Farali pattice

Boil 3 large potatoes in a steamer or pressure cooker till they are tender and completely cooked.

Peel and chop them when still warm or slightly hot, take the potatoes in a mixing bowl, mash the potatoes with a potato masher very well, allow the mashed potatoes to cool.

Once the mashed potatoes have come to room temperature, then add amaranth and water chestnut flour and rock salt, chilly pwd and lightly knead the mixture.Cover and keep aside the potato dough.

Preparing the stuffing:

In a mixing bowl add desiccated coconut, peanuts and cashews. then add raisins (chopped), 1 tsp lime juice,chopped coriander leaves and 1/2 tsp green chili paste. you can also add fresh ginger paste. next add 1 tsp lime juice. Stir the stuffing mixture very well.

Preparing farali pattice:

Make medium sized balls from the dough mixture, take each ball and flatten it, place 1 tsp of the prepared stuffing, bring the edges towards the center and gently seal the edges. the filling has to be properly sealed within the potato mixture, so that while frying the pattice do not break. flatten the pattice slightly. You can also apply some oil in your hands while flattening and stuffing the pattice.

Prepare all the pattice this way. heat oil for frying in a kadahi. coat the pattice with amaranth flour. dust off the excess flour from the patties, place the flour coated pattice in medium hot oil for shallow frying. you can also deep fry.

When one side is partly cooked, flip over.flip again when the other side is browned. shallow fry these farali pattice flipping a couple of times more till they are golden and crisp from outside.

Drain farali pattice on kitchen paper towels.serve farali patties hot with a no onion no garlic coriander chutney, sweetened curd or tamarind dates chutney.