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A Navratri special quick fix with deliciously simple Farali Aloo Pattice

Any festive season is incomplete without snacks, and what’s Navratri without some Farali Aloo Pattice to snack on

Full of colours, music, and best of all, delicious food, Navratri is a festive season India looks forward to. Alongside the revelry, the auspicious occasion is also defined by the indigenous cuisine especially fashioned for those fasting. 

While the Navratri fasting rules may vary from community to community; the food must essentially be healthy and light. The focus on sattvik food is to ensure good energy and health as people dance their way through the nights. Some of the most commonly used ingredients include kuttu atta, singhara atta, fresh vegetables, milk, yogurt and makhanas. Additionally, rock salt or sendha namak is used in lieu of regular salt owing to its unprocessed nature.

Even as your normal pantry of ingredients might be compromised, there’s no dearth of experimentation to be considered. As Navratri comes towards an end, this Farali Aloo Pattice recipe makes the perfect snack to share with friends and family. Boasting minimal ingredients and prep time, the next time you have cravings or simply want to impress someone, this recipe will hit just the spot. 

Chef Vivek Tamhane takes you through the quickest way to whip up delicious Farali Aloo Pattice!

Created by Chef Vivek Tamhane, Senior Executive Chef at the BLVD Club—Bangalore, this Farali Aloo Pattice is sure to leave the crowd asking for more. So don your chef hats and conquer the kitchen and all the hearts in style this Navratri. 

Farali Aloo Pattice

Ingredients 

  • 250 gm boiled potatoes (3-5) 
  • 1 teaspoon cumin  
  • 1 tablespoon green chili – chopped 
  • 1 tablespoon chopped cashew  
  • 1 tablespoon peanut  
  • 1 tablespoon raisins  
  • 1 tablespoon ghee 
  • ½ tsp rock salt  

Method  

  • Grate the boiled potato and mash well to a smooth paste. Add salt to taste, mix well with your hands. 
  • Heat a pan, add ghee or oil, and add green chili, cumin, cashew, peanut, and raisins. On a low flame, sauté for some time and add a little salt to taste. Once done, keep it aside. 
  • Make small balls of the mashed potato weighing around 80-100 gm. 
  • Make a hollow dent in the center and stuff it with the sautéed nuts. Wrap it well. 
  • Heat oil in a kadhai for frying the pattie. When the oil is medium hot, place the pattie gently in the oil. Turn over gently on both sides. Take it out once the light brown colour comes on both sides. Drain on paper towels to remove excess oil. 
  • Serve with spicy chutney or sweet curd.

Read more. 

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