Ingredients
The Filling
- ½ cup desiccated coconut
- 1 teaspoon ginger paste
- salt to taste
- 1 teaspoon sugar
- 1 green chilli finely chopped
- 2 tablespoons cashews finely chopped
- 2 tablespoons raisins
- 2 tablespoon roasted peanuts roughly grounded
- ½ teaspoon amchoor/dry mango powder
- ½ boiled potato mashed
The Falahari Patties
- 4 boiled potatoes
- salt to taste
- 2 tablespoons arrowroot
- 2 tablespoons fresh coriander
- 4 tablespoons arrowroot
- oil for frying
Note– Please read recipe notes in the end.
Main Equipment Used
- Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
- Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px
Steps In Making
The Filling
- To prepare the filling add all the ingredients in a bowl.
- Mix till everything is well combined. The filling is ready.
The Falahari Patties
- In a bowl add the boiled potatoes and mash them till there are no lumps left.
- Now add salt, arrowroot, fresh coriander and mix well.
- To make the falahari patties grease your hands with oil and take some potato mixture and give it a round shape.
- Now press it from the center and add some filling inside it. Do not over fill. Once done close the patty and give it a round shape. Similarly make rest of them.
- In a plate add arrowroot powder and gently roll the patties in it until its well coated.
- Heat oil in a kadai and then add the falahari patties in it. Fry on medium heat for 4-5 minutes or until it gets a nice golden colour.
- Serve hot with sweet curd or chutney.
Recipe Notes
- Make sure the oil is not very hot while frying else the falahari patties wont turn out very crispy.
- You can also shallow fry them or bake them.
- For the filling you can take fresh finely grated coconut.
