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
- Soak sabudana in water for 2-3 hours or until they are soft. Drain the water and keep aside.
- 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.
- Divide the dough into small balls.
- Flatten each ball to make a patty.
- Heat oil in a pan over medium heat.
- Once the oil is hot, add the patties and fry them for 2-3 minutes on each side or until golden brown.
- 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.