What is Bateta Farali Patice ?
Potato Farali Pattice or Bateta Farali Patice is a popular fasting-friendly snack or appetizer in Indian cuisine, specifically prepared to be consumed during religious fasting periods, such as Navratri. During Navratri, many people observe dietary restrictions, including abstaining from certain grains, legumes, and non-vegetarian foods. As a result, a variety of dishes are created using ingredients that are allowed during these fasting periods.
- Potato”: Refers to the vegetable potato, which is a starchy tuber widely used in cooking and is a staple in many cuisines around the world.
- “Farali”: As mentioned previously, “farali” is a term used in Indian cuisine to describe dishes that are permissible to eat during fasting periods, especially during religious festivals like Navratri. These dishes typically adhere to specific dietary restrictions, such as avoiding certain grains and ingredients.
- “Patice” or “Pattice”: “Pattice” is a term used in Indian cooking for a type of snack or appetizer made from mashed or spiced vegetables, formed into a patty shape and then typically shallow-fried or baked.
Bateta Farali Patice can be served hot as a delicious and satisfying snack during fasting periods. They are often enjoyed with farali chutneys or sauces made from ingredients that are permissible during fasting.
Ingredients used to prepare Bateta Farali Pattice Recipe :
Pattice Stuffing
- Potato – 750 gms
- Maize starch powder – 100 gms
- Corriander leaf – few
- Sugar – 02 tsp
- Ginger & Green chilly paste – 02 tsp
- Cumin seed – 01 tsp
- Salt – 1 1/2 tsp
- Black pepper powder – 01 tsp
- Grated coconut – 100 gms
- Peanuts – 100 gms
- Kismis – 02 tsp
- Groundnut oil – For frying
Green Chutney
- Corriander leaf – 01 cup
- Peanuts – 02 tsp
- Green chilly – 02 pcs
- Salt – 1/2 tsp
- Lemon – 01 pc
- Grated coconut – 02 tsp
- Cumin seed – 01 tsp
- Water – 08 tsp
Instructions for preparing Bateta Farali Patice Recipe :
- Cut the potatoes in half & boil them for about 06-07 whistle on a high flame.
- On the other side roast the peanuts until the aroma appears.
- Then remove the roasted peanuts in a plate, add grated coconut & mix well. Grind the same in the mixture jar.
- Then cut the kismis into pieces & mix in the peanuts mixture.
- Add ginger & green chilly paste in the mixture. Also add salt as per taste.
- Add sugar, cumin seed, black pepper powder, corriander leaf & mix them in the peanuts mixture.
- Now the pattice stuffing is ready.
- Prepare the green chutney to eat alongwith the pattice.
- Add Corriander leaf in the mixture jar.
- Also add the grated coconut, green chilly, salt , sugar, lemon juice & cumin seed & grind the same.
- Your green chutney is ready remove chutney in a bowl.
- Once the cooker is done with the whistle, remove the potatoes in a vessel & let them cool down.
- Peel the potato & mash them until smooth.
- Add salt as per taste & mix well.
- Take a portion of the mixture and shape it into a round patty with your hands.
- Now shape the patty like a concave shape with an open top like a bowl & fill it with the stuffing & seal the same carefully without breaking it.
- Follow the same for all the pattice.
- Heat oil in a pan for deep frying.
- Carefully place the potato patties in the hot oil and fry them until they turn golden brown and crispy on both sides.
- Once cooked, remove the pattice from the pan and drain any excess oil on a paper towel.
- Serve the hot Bateta Farali Patice with the green chutney or sauce.
Conclusion:
“Bateta Farali Patice” is a popular fasting-friendly snack or appetizer in Indian cuisine, specifically prepared to be consumed during religious fasting periods like Navratri. The dish features mashed potatoes mixed with farali flours, spices, and sometimes other fasting-friendly vegetables. The mixture is shaped into patties and shallow-fried until golden brown and crispy. Bateta Farali Patice is enjoyed hot and is commonly served with farali chutneys or sauces.
As with many traditional dishes, variations in ingredients and preparation techniques may exist based on regional customs and individual preferences.