Farali Kand Pattice Recipe

Posted on January 1st, 2012 by
Farali Kand Pattice Recipe
Serves 2 people
25 minutes

Mouthwatering and delicious farali patties are made with purple yam or kand. Kand is a part of yam family and has bright violet purple in color, is also known as purple yam, violet yam, kondfal, ube, rasa valli kilangu, ratalu and garadu. Farali kand pattice is a Gujarati recipe that is made during fasts. Sweet and spicy coconut, peanut and cilantro mixture stuffed in puple yam and potatoes, rolled in arrowroot flour and fried till golden. Enjoy with cilantro chutney or date tamrind chutney.

Method For Purple Yam Outer Layer:

  1. In a big bowl, combine mashed kand and mashed potato, add chopped green chili, salt and arrowroot powder and mix well.
  2. Divide kand mixture into 8 equal portions, keep aside.

Method For Stuffing:

  1. In another bowl mix together coconut, peanut, Cilantro, green chillies, ginger, sugar, lemon juice and salt.
  2. Divide into 8 equal portions, keep aside.
  3. Flattened a portion of kand mixture in your palm and place one portion of the stuffing in the centre.
  4. Bring together the edges to seal stuffing and shape it into ball. Keep aside.
  5. Repeat with the remaining kand mixture and stuffing to make pattice.
  6. Roll each ball in arrowroot flour until they are covered from all the sides.
  7. Heat oil in frying pan on high heat, when oil gets hot enough for frying, reduce flame to medium.
  8. Gently place kand pattice in oil, fry them in small batches.
  9. Fry till its gets golden brown on all sides.
  10. Drain on paper napkin. Serve hot with cilantro chutney or date tamrind chutney.


  • For Purple Yam Outer Layer:
  • 1 Cup Frozen Purple Yam (Kand), boiled and mashed
  • 1/2 Cup Potato, boiled, peeled and mashed
  • 3 Tablespoons Arrowroot Flour
  • 1 Green Chili, finely chopped
  • Salt to Taste
  • For Stuffing:
  • 1/4 Cup Grated Coconut
  • 2 Tablespoons Roasted Peanuts, coarasly ground
  • 2 Tablespoons Cilantro (Coriander Leaves), finely chopped
  • 2 Green Chilies, finely chopped
  • 1 Tablespoon Sugar
  • 1 Tablespoon Lemon Juice
  • Salt to Taste
  • 1/2 Cup Arrowroot Flour
  • Oil for Deep Frying

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