Farali Kachori | Farali Pattice | vrat Ke Pattice
Farali Kachori is a popular Indian Fasting (Vrat / Upvas) recipe made with coconut filling that is stuffed in potato covering.This is a vegetarian, vegan, gluten-free, no onion no garlic (satvik) dish.The recipe that I have shared here is made using freshly grated coconut along with basic spices & herbs. These kachori are also called farali pattice, farali aloo pattice or upvasach pattice (upvasache padharth).
Ingredients
- 5 Potatoes, boiled & peeled
- 1 cup Coconut, scrapped
- 4-5 tablespoons Sabudana flour (adjust as per the moisture in potatoes)
- 1 teaspoon Cumin Seeds
- 1 tablespoons Raisns
- 1 teaspoon Green Chili finely chopped
- 1 tablespoon Cashew nuts chopped
- 2 tablespoons Coriander Leaves chopped (Optional)
- 1 teaspoon Lemon Juice
- 1 teaspoon Sugar
- Salt to taste
- Oil to fry
Instructions
Making Sabudana Flour
- In a thick bottom pan, add the sabuana pearls and roast them on a medium flame for about 10-15 minutes.
- Cool them and grind them to a powder.
- Homemade sabudana flour is ready to use.
For Stuffing:
- In a mixing bowl, add freshly scrapped coconut, golden raisins, cashew nuts, salt, sugar, and green chilli. Mix well.
- Saute this mixture so that all the ingredients get well incorporated together and the sugar melts.
- Transfer the stuffing onto a plate and let it cool.
- Once cooled to lukewarm or room temperature, add lemon juice and finely chopped coriander leaves. Coriander leaves are optional here as some do not eat them during fast.
For Outer Covering:
- In a bowl, add boiled, peeled and grated potatoes, sabudana flour and salt. Mix well.
- Make a stiff dough of potato and sabudana flour. Do not add any water to it.
- Important: Here you need to eyeball the flour that you are using as it totally depends on the moisture of the potatoes. The measurement mentioned above is what I ended up adding.
Let's make the kachoris.
- Grease your palm with a little oil. Take a golf ball-sized portion of the potato mixture and make a cavity (dent) in the centre.
- Place a spoonful of stuffing in it. Seal the stuffing with potato mixture. Make sure to seal all the sides. Do the same with the remaining kachoris.
- Kachoris are ready for deep frying.
- On a plate spread some sabudana flour and roll the kachoris in it. This method adds that extra crunch to this farali kachori.
- Deep fry the kachoris in hot oil till golden brown. Fry them on a medium flame.
- Transfer the kachoris onto an absorbent paper to drain excess oil.
- Farali kachori is ready.
- Serve hot with curd, coconut chutney or peanut chutney.
Notes
1. If you can't get or do not have fresh coconut, you may use dedicated coconut as well. The taste will change a bit.
2. If you are not making these kachoris for fast then you can use cornstarch or rice flour to add in the potato mixture instead of sabudana flour (sago flour)
3. You may also use peanut powder instead of coconut.
More Related Recipes
Rajgira Puri (Amaranth Puri),
Sabudana Vada
Maharashtrian Recipes
Breakfast Recipes
Snack Recipes
Plant-Based & Vegan Recipes
No Onion No Garlic (Satvik) Recipes
Beginner-Friendly Recipes
If you like recipes like these, let’s connect on YouTube, Instagram & Facebook.