Buff Vada or Farali Pattice is a Gujarati recipe mostly consumed during the fasting period (vrat). Farali Patties are an easy snack prepared with a coconut and dry fruit filling and mashed potato. This fasting recipe is best to serve with Dahi Chutney and Amli/ Imli Chutney.
Dahi chutney recipe is given in the recipe card below. The recipe of Farali Patties that I am sharing is copycat of what you get in Gujarati Mithai shops, often called Farsan shops.
Buff Vada/Farali Pattice
These fried farali patties are also known as Buff Vada or Farali Kachori or Upvas Kachori and are a favourite in the state of Gujarat. They are served during festival seasons such as Navratri, Mahashivratri, Ekadashi or any religious functions.
These delicate patties are made of mashed potato and various farali flours.
The highlight is it’s stuffing or filling, made of various nuts, dry fruits, coconut and herbs, also little sugar and lemon juice to enhance the flavour of the stuffing.
Usually they are deep-fried but are easily made with very little oil too.
Ingredients for Farali Pattice
For outer layer
Potatoes – steamed or boiled mashed potatoes. I prefer floury potatoes which doesn’t get sticky.
Arrow root flour – also known as ground arrow root. In Hindi, Paniphal flour and in Gujarati it is called Tapkhir No Lot.
Arrow root is white in colour and almost look like corn starch. It is gluten-free, vegan and often used in baking and to thicken liquids.
Rock salt (edible)- sendha Namak – Sindhav Mithu also known as Farali Namak.
Stuffing/Filling
Roasted peanuts – crushed
Roasted sesame seeds
Fennel seeds (optional)
Coconut – fresh or desiccated
Cashew nuts
Raisins or sultanas
Coriander
Crushed chilli ginger
Black Pepper Powder
Lemon juice
Sugar
Salt – sendha namak
Other
Oil to deep fry
Arrow root flour for dusting
How to make Farali Pattice or Buff Vada
Outer Crispy Layer
Heat the oil for deep fry the vada, gently place the prepared balls into hot oil and fry them till golden brown.
No Fry Farali Pattice
The good thing about these pattice is that, that these can be made without deep frying too.
Make using less oil, just shallow fry in a frying pan.
Use appe pan.
Air fry them with almost zero oil.
Serving
Serve these farali pattice with Green Chutney Without onion garlic, Dahi Chutney and Tamarind Sauce .
They pair so well with Masala Chai or Karak Chai too.
A Sweet Lassi or Cardamom Mojito are delicious alternatives.
Other Vrat/Fasting Recipes
All vrat recipes are linked in this post.
Vrat Ka Khana Recipes
Samo Khichdi
Farali Pattice (Buff Vada)
Ingredients
- 5 medium Potatoes boiled/steamed – peeled and mashed
- 5 tablespoon Arrowroot
- 1 teaspoon Rock Salt sendha namak
Stuffing
- 4 tablespoon Roasted peanuts crushed
- 3 tablepoon Roasted sesame seeds
- 4 tablespoon Coconut fresh or desiccated
- 4 tablespoon Cashew nuts
- 2 tablespoon Raisins or sultanas
- 2 tablespoon Coriander fresh chopped
- 2 tablespoon green chilli ginger minced
- 1 teaspoon Lemon juice
- 1 tablespoon Sugar
- 1 teaspoon black pepper powder
- Salt sendha namak
Other
- 3 tablsepoon Arrow root
- Oil to deep fry
Dahi Chutney
- ½ cup Yogurt whisked
- ¼ cup Green chutney – Coriander and Mint chutney
- 2-3 tbsp Buff vada Stuffing recipe above
Instructions
- In a mixing bowl place all the ingredients of Stuffing and mix it till well combined. 4 tablespoon Roasted peanuts, 3 tablepoon Roasted sesame seeds, 4 tablespoon Coconut, 4 tablespoon Cashew nuts, 2 tablespoon Raisins or sultanas, 2 tablespoon Coriander, 2 tablespoon green chilli, 1 teaspoon Lemon juice, 1 tablespoon Sugar, Salt, 1 teaspoon black pepper powder
- Add some mased potato.
- Roll one teaspoon of the stuffing mixture into a marble size balls. Leave it aside.
- Take a mashed potato, add salt and arrowroot. 5 medium Potatoes, 5 tablespoon Arrowroot, 1 teaspoon Rock Salt
- Mix to combine then roll about 2 tbsp of potato mixture into a ball, repeat with the remaining potato mixture and leave it aside. (Bigger than stuffing balls)
- Take out arrowroot powder in a clean plate, dust your palm with it and flatten a potato ball in the palm of your hand.
- Place a spice stuffing ball in the centre.
- Fold and Seal the potato cover around the spice ball and roll to enclose very gently and roll them in the arrowroot powder. 3 tablsepoon Arrow root
- Repeat with the remaining balls.
- Heat the oil for deep fry the vada, gently place the prepared balls into hot oil and fry them till golden brown. Oil to deep fry
- Serve hot with chutney.
- I served mine with Dahi Chutney and Imli Chutney.
- Enjoy and Happy F(e)asting 🙂
- Dahi Chutney
- Mix everything in a bowl and it’s ready to serve. 1/2 cup Yogurt, 1/4 cup Green chutney – Coriander and Mint chutney, 2-3 tbsp Buff vada Stuffing
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Farali Pattice (Buff Vada)
Ingredients
- 5 medium Potatoes boiled/steamed – peeled and mashed
- 5 tablespoon Arrowroot
- 1 teaspoon Rock Salt sendha namak
Stuffing
- 4 tablespoon Roasted peanuts crushed
- 3 tablepoon Roasted sesame seeds
- 4 tablespoon Coconut fresh or desiccated
- 4 tablespoon Cashew nuts
- 2 tablespoon Raisins or sultanas
- 2 tablespoon Coriander fresh chopped
- 2 tablespoon green chilli ginger minced
- 1 teaspoon Lemon juice
- 1 tablespoon Sugar
- 1 teaspoon black pepper powder
- Salt sendha namak
Other
- 3 tablsepoon Arrow root
- Oil to deep fry
Dahi Chutney
- ½ cup Yogurt whisked
- ¼ cup Green chutney – Coriander and Mint chutney
- 2-3 tbsp Buff vada Stuffing recipe above
Instructions
- In a mixing bowl place all the ingredients of Stuffing and mix it till well combined. 4 tablespoon Roasted peanuts, 3 tablepoon Roasted sesame seeds, 4 tablespoon Coconut, 4 tablespoon Cashew nuts, 2 tablespoon Raisins or sultanas, 2 tablespoon Coriander, 2 tablespoon green chilli, 1 teaspoon Lemon juice, 1 tablespoon Sugar, Salt, 1 teaspoon black pepper powder
- Add some mased potato.
- Roll one teaspoon of the stuffing mixture into a marble size balls. Leave it aside.
- Take a mashed potato, add salt and arrowroot. 5 medium Potatoes, 5 tablespoon Arrowroot, 1 teaspoon Rock Salt
- Mix to combine then roll about 2 tbsp of potato mixture into a ball, repeat with the remaining potato mixture and leave it aside. (Bigger than stuffing balls)
- Take out arrowroot powder in a clean plate, dust your palm with it and flatten a potato ball in the palm of your hand.
- Place a spice stuffing ball in the centre.
- Fold and Seal the potato cover around the spice ball and roll to enclose very gently and roll them in the arrowroot powder. 3 tablsepoon Arrow root
- Repeat with the remaining balls.
- Heat the oil for deep fry the vada, gently place the prepared balls into hot oil and fry them till golden brown. Oil to deep fry
- Serve hot with chutney.
- I served mine with Dahi Chutney and Imli Chutney.
- Enjoy and Happy F(e)asting 🙂
- Dahi Chutney
- Mix everything in a bowl and it’s ready to serve. 1/2 cup Yogurt, 1/4 cup Green chutney – Coriander and Mint chutney, 2-3 tbsp Buff vada Stuffing
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Celebrate Indian festivals with this rich, divine and toothsome Masoor Daal Halwa , which is prepared with Massor Daal – red lentils, ghee and sugar and its taste enhanced with aromatic spices such as cardamom!
More halwa recipes from J Cooking Odyssey
Badam Besan Ka halwa
Moong Daal halwa
Safed halwa
Kesar Dudh No Halwo/Halwa
MASOOR DAAL HALWA
ingredients:
- 150g red lentils
- 75 g Ghee
- 150 g Sugar
- 450 ml Milk boiled
- 1/2 tsp. Cardamom powder
- 2 tbsp. Slivered almonds and pistachio
- 1 tsp. Edible flower petals – Rose
instructions:
How to cook MASOOR DAAL HALWA
- Clean, wash and soak dal for 5-6 hours in water.
- Once again wash daal in clean water and grind coarsely in a food processor without any water.
- In a heavy bottom pan or kadai heat ghee, add daal and stir fry daal over very low heat until it’s raw aroma completely gone.
- Keep stirring the halwa mixture until you can see ghee separating from the daal mixture.
- You can smell the frying mixture and see the change of colour too.
- It will take a minimum of 35-40 minutes.
- Now add hot boiled milk and keep stirring continuously.
- After 5-7 minutes add sugar and keep stirring the mixture.
- Keep stirring until once again ghee separates from the halwa.
- This will take another 18-20 minutes.
- Now add cardamom powder, mix well.
- Transfer in a serving bowl garnishes it with slivered nuts and flower petals.
- Enjoy!
