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Farali Pattice is a fasting recipe with tasty coconut and dry fruit stuffing covered with a crispy layer of mashed potatoes. Growing up in Mumbai, Navratri always felt special because my mom made different fasting dishes every single day. Among them, Baff Vada was always one of my top favorite foods during fasting. You'll find Farali pattice in almost every farsan shop across the city throughout the year and not just during Navratri.

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Fasting is an integral part of the Indian culture. Individuals observe different kinds of fasts based on their personal beliefs and local customs. Fasting is usually done to either show your sincerity and resolve or to express your gratitude. This is sometimes done by giving up some type of food or all food items for a day, a few days or weeks.

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Ingredients
Step By Step Instructions for Appe Pan or Stove top
Soniya's Top Tips
Common Problems and Solutions
How to Store
Farali (Fasting) Patties

Ingredients

Step By Step Instructions for Appe Pan or Stove top

Make the outer layer
- Mash boiled potatoes in a bowl. Add arrowroot powder and sendha namak. Mix well until you have a soft, non-sticky dough.
Make the stuffing
- In another bowl, combine grated coconut, mashed potato, peanuts, cashews, raisins, coriander, ginger-chili paste, sugar, lemon juice, fennel seeds, and sendha namak. Mix until everything comes together.

How to make the outer layer and filling for farali pattice steps

Shape the pattice
- Take a small portion of the potato dough and place it inside a handheld lemon squeezer.
- Press it lightly to form a neat potato cup.
- Remove it carefully and place a spoonful of stuffing inside.
- Seal the edges gently and shape it into a round pattice.

How to shape the farali aloo pattice steps (1)

Frying (traditional way)
- Heat oil in a pan.
- Fry the pattices until golden brown and crisp on both sides.
- Remove on paper towels.
Appe Pan Method
- Grease the cavities of the appe pan with a little oil.
- Place the patties in, turning them gently until cooked evenly and golden on all sides.
- This version uses less oil and gives a nice crunch.
Air Fryer Method
- Preheat the air fryer to 350°F (180°C).
- Brush or spray the patties lightly with oil and place them in a single layer in the basket.
- Air fry for 12-15 minutes, flipping halfway through, until they turn crisp and golden.
Serve them immediately with Vrat chutney or green chutney.

Soniya's Top Tips

Use the Lemon squeezer for uniform shape and size of the patties.
- Take a small portion of the potato dough and place it inside a lemon squeezer (the handheld kind with cavities). Press it lightly and you'll get a neat little potato cup.
Let the potato mash cool a little before adding flour - helps binding and reduces stickiness.
Avoid overstuffing your patties to ensure the patties seal well.
.

Common Problems and Solutions

Mistake	Result / Problem	Solution (from my experience)
Potatoes too wet or overcooked	Dough becomes sticky, patties crack or fall apart	Drain excess water, let the mash cool, add extra arrowroot flour gradually
Uneven sealing / open seams	Stuffing leaks during frying	Use smaller stuffing portion, seal edges well, pinch gently
Burning outside before inside cooks	Outer shell browns, inside remains pale	Use medium heat; cook slowly so inside cooks too

How to Store

Leftover	How Long	Storage Method	Notes / Reheating
Cooked Farali Pattice	1–2 days	Airtight container in refrigerator	Reheat in a pan or oven to restore crispness
Uncooked shaped patties (before frying)	Up to 24 hours	Cover and refrigerate the shaped patties	Fry just before serving
Freezing (uncooked)	2–3 months	Place on a tray (non-touching) to freeze, then transfer to freezer bag	When ready, thaw slightly and fry; dust arrowroot before frying
Freezing (cooked)	Not ideal (texture changes)	-	Better to freeze uncooked forms

Farali (Fasting) Patties

Author:

Soniya Saluja

Farali Pattice is crunchy outside, soft inside, and the sweet-savory stuffing makes it extra special. Perfect for Navratri fasts - or honestly, anytime you crave something comforting with a hot cup of chai.

4 from 1 vote

Print Pin Rate Save

Course: Appetizer

Cuisine: Indian

Keyword: farali recipe, fasting recipe, fasting recipes

Prep Time: 20

Cook Time: 1 20

Servings:

16 patties

Calories:

113kcal

Ingredients

5 boiled potatoes mashed
5 tablespoon tbsp arrowroot powder for binding
Sendha namak rock salt, to taste

For stuffing

1 boiled potato mashed
1 cup freshly grated coconut
½ cup crushed peanuts
1 teaspoon Fennel Seeds
2 tablespoon chopped cashew nuts
3 tablespoon freshly chopped coriander
2 tablespoon chopped raisins
1 tablespoon ginger & green chili paste
1 tablespoon sugar
1 tablespoon Juice of 1 lemon
2 teaspoon crushed fennel seeds
Sendha namak to taste
Ghee or oil for cooking

Instructions

Make the outer layer

Mash boiled potatoes in a bowl. Add arrowroot powder and sendha namak. Mix well until you have a soft, non-sticky dough.

Make the stuffing

In another bowl, combine grated coconut, mashed potato, peanuts, cashews, raisins, coriander, ginger-chili paste, sugar, lemon juice, fennel seeds, and sendha namak. Mix until everything comes together.

Shape the pattice

Take a small portion of the potato dough and place it inside a handheld lemon squeezer.
Press it lightly to form a neat potato cup.
Remove it carefully and place a spoonful of stuffing inside.
Seal the edges gently and shape it into a round pattice.

Frying (traditional way)

Heat oil in a pan.
Fry the pattices until golden brown and crisp on both sides.
Remove on paper towels.

Appe Pan Method

Grease the cavities of the appe pan with a little oil.
Place the patties in, turning them gently until cooked evenly and golden on all sides.
This version uses less oil and gives a nice crunch.

Air Fryer Method

Preheat the air fryer to 350°F (180°C).
Brush or spray the patties lightly with oil and place them in a single layer in the basket.
Air fry for 12-15 minutes, flipping halfway through, until they turn crisp and golden.
Serve them immediately with Vrat chutney or green chutney.

Video

Nutrition

Comments

4 from 1 vote (1 rating without comment)

Ingredients

Step By Step Instructions for Appe Pan or Stove top

Soniya's Top Tips

Common Problems and Solutions

How to Store