Farali Stuffed Patties

I usually fast on every Monday during the month of Shravan. My earliest and best memories of fasting are the cooking marathons of my mother. Sabudana Khichdi, Dudhi ka Halwa, Suran, Sing Paak, Sabudana wada, Farali Patties... oh the yummy fasting days. Gujurati fasts are as much about food as it is about God. So cook on and pray on...

Ingredients:

5 medium potatoes (about 1/2 kilo)

1 tablespoon arrowroot flour (aralot)

Salt to taste

Ground nut oil for frying

For Filling:

2 tablespoons grated fresh coconut

3 tablespoons peanuts

1 tablespoon coriander

1 teaspoon chili and ginger paste

1 teaspoon powdered sugar

1/2 teaspoon lemon juice 

Salt to taste

Boil the potatoes in pressure cooker with their skin intact. This way they will not absorb water and will be firmer and easier to handle when we try to make the patties. 

Dry roast the peanuts either in an air fryer for 7-8 minutes at 180 deg or in a thick bottom wok on the stove. Keep stirring continuously (if using a wok) for even roasting. Crush the peanuts in short pulses in a blender till coarsely ground. 

Peel the potatoes and mash or grate them. Add salt and the arrowroot flour and mix well. If it still feels too soft, add a teaspoon of flour.

Take all the filling ingredients and mix well. Take a 1 inch ball of potato and flatten it. Take about 2 teaspoons of the filling, place on the potato and press down. Bring in all the sides to cover the filling and make a round ball.

Heat oil in a wok. There should be enough oil to cover the balls till the top. Test fry a ball to see if it cooks well without splitting. If it splits, add 1/2 teaspoon more flour in the potatoes and also roll the balls in a very light dusting of the flour. Also use more pressure while forming the balls. It should be a tight ball. Filter the oil and reheat. Make all the balls at this time. Fry each ball till its is golden brown. 

The farali stuffed patties are ready. Serve hot with chutney and curd.