Farali Pattice


Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories. So here is the recipe:

Pepper Paneer Chettinad


  • Potatoes boiled, peeled and grated 3-4
  • Fresh coconut scraped 1/4 cup
  • Cashewnuts chopped 1 tablespoon
  • Peanuts roasted and crushed 1 tablespoon
  • Raisins 1/2 tablespoon
  • Rock salt (sendha namak) to taste
  • Sugar 1/4 teaspoon
  • Lemon juice 1/2 teaspoon
  • Ginger-green chilli paste 1/2 teaspoon
  • Fresh coriander leaves chopped 1 tablespoon
  • Arrowroot powder 1 tablespoon + for coating
  • Oil for greasing and deep-frying


  1. To make stuffing, combine coconut, cashewnuts, peanuts, raisins, rock salt, sugar, lemon juice, ginger-green chilli paste and chopped coriander in a bowl and mix well.
  2. Heat sufficient oil in a kadai.
  3. Combine potatoes, arrowroot powder and rock salt in another bowl and mix well.
  4. Grease your palms with some oil. Spread some arrowroot powder on a plate.
  5. Divide the potato mixture into equal portions, make a dent in the centre and fill it with a portion of the stuffing. Coat with arrowroot powder.
  6. Deep-fry pattice in hot oil till golden and crisp. Drain on absorbent paper.
  7. Serve hot.

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