Fariyali Pattice

Fariyali Pattice is a traditional dish from Gujarat, India, that is typically made during the fasting period. It is a variation of the popular Indian snack, aloo pattice, made with a mixture of different types of flours, such as sabudana (tapioca pearls) and singhare ka atta (water chestnut flour), along with boiled potatoes and a variety of spices. The mixture is formed into patties and then fried to make Fariyali Pattice.


  • 1 cup sabudana (tapioca pearls)
  • 1 cup singhare ka atta (water chestnut flour)
  • 2 boiled potatoes, mashed
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1/4 tsp red chili powder
  • Salt, to taste
  • Oil, for frying


  1. Soak sabudana in water for 2-3 hours or until they are soft. Drain the water and keep aside.
  2. In a mixing bowl, combine the sabudana, singhare ka atta, mashed potatoes, cumin powder, coriander powder, red chili powder, and salt. Mix well and knead to form a dough.
  3. Divide the dough into small balls.
  4. Flatten each ball to make a patty.
  5. Heat oil in a pan over medium heat.
  6. Once the oil is hot, add the patties and fry them for 2-3 minutes on each side or until golden brown.
  7. Serve hot with chutney or yogurt.

Note: You can also add finely chopped green chilies or coriander leaves to the dough for added flavor. It’s also a good idea to keep the dough in the fridge for a while before frying.



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