Faraali Peanut Patties

This indulgent recipe needs a little prep but makes for a great rainy day snack if you’re quite tired of pakodas by now. Or simply make some for dinner alongside a warming soup!

Ingredients:

  • 5-6 medium-sized potatoes, boiled and cooled to room temperature
  • 1 cup peanuts, roasted, skinned and ground
  • ½ cup fresh grated coconut
  • ¼ cup fresh coriander, finely chopped
  • 3-4 green chilies, finely chopped
  • 1 teaspoon roasted cumin seed powder
  • ½ teaspoon raw sugar
  • Juice of half a lime
  • 2 tablespoons cornstarch or arrowroot powder + for dredging
  • Salt to taste
  • Oil for pan frying

Method:

  1. Peel and grate the potatoes. Season with salt and add 2 tablespoons of cornstarch or arrowroot powder and mix well to form a soft and pliable dough. If you find it is too sticky, add a little extra cornstarch. Shape into balls about the size of a small orange and keep aside.
  2. Now, make the filling—place the ground peanuts, coconut, coriander, roasted cumin seed powder, salt, sugar and lime juice in a mixing bowl and mix well.
  3. Flatten each potato ball into a disc about 4 inches in diameter. Place about 2 tablespoons of the peanut filling in the middle and seal to form a ball again. Flatten slightly to a thick disc.
  4. Dredge the discs in a little cornstarch or arrowroot powder and pan fry in hot oil until golden brown on both sides.
  5. Serve hot with a chutney of choice.

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