Sunday, December 4, 2016

Pettice | ફરાળી પેટીસ | Farali petis for vrat | Coconut petis for fasting | Lila nariyel ni petis

Ingredients (Makes 27 - 30)

For outer layer 
Potato - 6-7 medium,
Salt - to taste,
Black pepper powder - 1/2 tsp,
Tapioca flour - 2 tbsp + 2 tbsp for rolling process.

For stuffing
Fresh shredded coconut - 2 cup,
Green chilli paste - 2 tbsp,
Ginger paste - 1 tbsp,
Green curry leaves(roughly chopped) - 5-6,
Cashew (finely chopped) - 3 tbsp,
Raisins  (finely chopped) - 3 tbsp,
Coriander (finely chopped) - 1/2 cup,
Ghee (clarified butter) - 1 1/2 tbsp,
Cumin seeds - 1 tsp,
Salt - to taste,
Sugar - 1 tbsp,
Clove powder - 1/2 tsp,
Cinnamon powder - 1/2 tsp,
Lemon juice - 2 tsp.

Peanut Oil - for frying.

For Serving
Farali Coconut Chutney. For the recipe of farali coconut chutney click Here.


For Stuffing
Heat ghee in a pan, add cumin seeds followed by cashew, raisins and green curry leaves. Saute for a while till cashew pieces change its color.

Now add ginger and green chilli paste followed by coriander leaves. Cook till raw flavor of ginger reduces.

Now add salt, clove powder, cinnamon powder and sugar. Mix well.

Add fresh shredded coconut. Mix well and cook for 1-2 minutes. Switch off the flame and add lemon juice. Mix well.

Transfer prepared stuffing in a plate and let it come to room temperature.

For Outer Layer
Steam boil potato till it gets well cooked. Now remove the skin and cut into pieces.  In a large mixing bowl, add  potato pieces. Mash them using masher.

Add tapioca flour along with salt and black pepper powder. Mix well.

Divide prepared mixture in 27 to 30 equal parts. Roll each part round ball with help of your palm.

Take prepared potato ball, roll in tapioca flour and flatten it using your palm.

Stuff prepared coconut stuffing, about a tablespoon.

Gather all sides and cover the stuffing well. Seal the edges well so that it would not break into oil while frying.

Now roll round with light hand and again lightly roll in tapioca flour. Repeat this process for all pattice.

Heat peanut oil in a pan for deep frying. Add prepared pattice and deep fry on medium to high flame till it gets golden brown color.

Take out in paper towel. Serve warm with farali coconut chutney.

Tapioca flour can be replaced by arrowroot flour for fasting except corn flour or bread crumbs can be used.
Patties can be shallow fried in ghee(clarified butter).

For video recipe - 

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