Shakkria/Shakkariya Bateta nu Farali Saak, it’s a different variety and flavour sabji which we may not include in our day to day diet. A delicious and finger-licking dish, you must prepare on a fasting day like Mahashivratri.

Hindu festival ‘Mahashivratri’ is just round the corner, and Shivratri is considered auspicious by millions of Hindus throughout the world who observe it through fasting and offer prayers to Lord Shiva for well being. This year it’s going to be more special as it falls on Monday and Monday is dedicated to Lord Shiva, in Hinduism each day of the week is dedicated to a particular God or Goddess in the Hindi pantheon.

Almost every Lord Shiva devotee observe fast in honour of Lord Shiva as Shivratri fast is considered to be the most important fast, while some follow a diet of only fruits and milk, many observe Shivratri without consuming a drop of water for the entire day. I have grown up eating ‘Farali’ food on the day of Mahashivratri as I can not stay hungry for the entire day.

On Mahashivratri devotees consume food made from Sabudana, Rajgiro or Shingoda flour, in Gujrat people eat Shakkria Bateta, a mixture of boiled or roasted sweet potato or dishes made out of these two ingredients. I have always wondered why this significant custom is followed in Gujarat, I am sure there will be a some scientific reason behind it but till today’s date I don’t have a clue.

I fast on Mahashivratri,( great excuse ) because I just simply love the Farali food. I only prepare farali food twice a year, on Mahashivratri and Janmasthmi and immensely enjoy all the delicacies, if you are observing fast on this Mahashivratri and want to enjoy Farali Food check out our MUST TRY VRAT KA KHANA recipes.

Shakkria/Sakkariya/Shakkarkand Bateta nu Farali Saak - 1

Shakkariya Bateta Nu Farali Saak

ingredients

  • 150 g sweet potato ( I have used Indian Variety which has white flash )
  • 150 g potato
  • 3 tbsp. oil
  • Pinch cumin seeds
  • Rock salt ( Sindhav Mithu ) per taste
  • 1 tsp. green chillies crushed
  • 2 dry red chillies
  • 2 tbsp. roasted peanuts powder
  • 2 tbsp. roasted sesame seeds powder
  • 2 tbsp. grated coconut or desiccated coconut
  • 1 tbsp. sugar
  • lemon juice
  • Fresh coriander leaves

instructions

  1. Clean and wash both potatoes.
  2. Don’t peel the skin, slice into round circles.
  3. In a thick bottom, pan add one tbsp. oil and both potato slices and sprinkle a couple of spoon water.
  4. Cover the pan with the lid and let it cook on low heat for about 3-4 minutes or until half done.
  5. In another pan add remaining oil, once oil is heated add cumin seeds and dry red chilli .
  6. Add green chillies and fry for few seconds, add half cooked potatoes and salt.
  7. Keep the heat very low and cook the potatoes until almost done.
  8. Add peanut, sesame and coconut powder.
  9. Cook for one or two minutes, add sugar.
  10. Mix gently, switch off the heat.
  11. Add lemon juice and garnish it with the fresh coriander leaves.
  12. Serve hot with Plain yogurt or Mixed fruit and Nut Raita and Rajgiro Panchratna Siro .

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Farali Patra is a delicious and tasty variation to popular snack Patra. Mildly spiced, sweet and tangy, scrumptious Farali Patra are so easy to prepare. Farali Patra can be deep fried too, but I am not very fond of fried patra, so I always steam and its tempered with cumin, sesame seeds and fresh curry leaves.

Generally Patra ( Savoury and Steamed Colocasia leaves ) are made using Gram flour, various spices and Tamarind paste, these farali patra I have made with Farali flour ( Flour you can eat during the Fast ) Peanuts, fresh coconut, yogurt and just few spices but in both recipes Colocasia leaves are the primary ingredients.

Note :- If farali flour is not available use Moriyo and Rajgiro flour. Moriyo flour known as samvat rice flour, samo flour or sama flour.

You will need :-

  • 4-6 fresh washed cleaned and pat dried Colocasia leaves ( Pattarvel na Paan – Arbi ke patte )

  • 1 cup farali flour

  • 2 tbsp. rajgiro flour ( amaranth flour )

  • 3-4 tbsp, roasted peanuts

  • 3 tbsp. fresh grated coconut

  • 3 dry red chillies

  • 1 tbsp. ginger and green chilli paste

  • 3 tbsp. sugar

  • 1 tbsp. cumin seeds

  • 3/4 cup plain yogurt

  • 1 tsp. freshly ground black pepper

  • Rock salt ( sendha namak )

  • 2 tbsp. oil

  • 2 tbsp. oil

  • 1/2 tsp. cumin seeds

  • 1 tbsp. til sesame seeds

  • 4-6 fresh curry leaves

  • 2 tbsp. fresh coriander leaves

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