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On the days Hindus fast, there is a list of foods that they are “allowed” to eat. The list – often referred to as farali food – includes all the fruits and nuts, milk and milk products including yogurt. It also includes potatoes, sweet potatoes, cassava,chilies, tapiaco, ragigara flour etc. In fact, the sumptuous delicacies you can eat in place of everyday food makes you feel that you are having a feast because of the variety you can make.  We often make sabudana pattice but today decided to make farari kachoris.   These pastry for these kachoris is made from potatoes and have a filling of coconut, nuts, chilies and spices.  To help with the binding, the pastry has a tiny amount of farari atta (atta made from Morio and amaranth) added.

Ingredients:

• ½ cup desicated coconut
• ½ cup cashews
• ½ cup peanuts
• ½ cup raisins
• bunch of coriander
• 3-4 hot green chilies
• salt to taste
• 1 inch of fresh ginger
• 1 tbls lemon juice
• 1 tsp sugar (optional)
• 2 tbls of Farari Atta (mixture of morio and amaranth flour)
• 6 medium potatoes

Method:

1. Slightly toast the peanuts and remove the outer skin. Also lightly toast the cashews. Add the peanuts, cashews, coconut, raisins, chilies and ginger into a blender.  Wash the coriander and add a big handful to the mixture.  Blend this mixture and add salt, lemon juice and sugar  to taste.  Remove the mixture and make 12 -14 small balls.

2.Steam or boil some potatoes in their skin. If you boil potatoes without their skin, they can absorb too much water and become soggy.  Allow these to cool and peel the potatoes.  Mash the potatoes and add some sait and chili flakes to them.  Add some of the farari atta to make a stiff dough. Divide the dough into 12-14 equal size balls. Save some farari atta for dusting if needed.

3.Just like kachoris; press down the potato mash in a small circle and put the nutty filling inside it.  Slowly pull up the sides and try to cover the nutty ball with the potato covering . Roll this round by hand until its a smooth ball. You can use a bit of the farari flour to coat the outside if the potato mixture feels sticky.  Finish covering all the nutty balls.

5. Heat the Oil and deep fry all the potato kachoris on a medium to hot setting.  Serve them with green chutney or banana raita

My favourite farali/farari dishes  are:

Farari bateta vada   – These are  Mashed Potatoes in a farari flour coating

Farari bateta nu shak – This is a simple potato curry which has nuts and cumin seeds.

Farari Sambharo – This is a stir fry with sweet potatoes and chilies

My list of  Top  farari recipes can be found here.

NOT FASTING and fancy authentic kachoris?  the recipe is here here.

Print Recipe

Farari Kachoris ( Spicy Coconut and Nuts Stuffed in Mashed Potatoes)

On the days Hindus fast, there is a list of foods that they are “allowed” to eat. The list – often referred to as farali food – includes all the fruits and nuts, milk and milk products including yogurt. It also includes potatoes, sweet potatoes, cassava,chilies, tapiaco, ragigara flour etc. In fact, the sumptuous delicacies you can eat in place of everyday food makes you feel that you are having a feast because of the variety you can make.  We often make sabudana pattice but today decided to make farari kachoris.   These pastry for these kachoris is made from potatoes and have a filling of coconut, nuts, chilies and spices.  To help with the binding, the pastry has a tiny amount of farari atta (atta made from Morio and amaranth) added.

Course: Breakfast, dinner, farali food, farari food, fastingfood, lunch

Cuisine: Indian

Keyword: far Ahar, farali food, farari food, Fasting food, vegan, vegetarian

Author: Mina Joshi

Ingredients

• ½ cup desiccated coconut
• ½ cup cashews
• ½ cup peanuts
• ½ cup raisins
• bunch of coriander
• salt to taste
• 3-4 hot green chilies
• 1 inch of fresh ginger
• 2 tbls of Farari Atta (mixture of morio and amaranth flour)
• 6 medium potatoes

Instructions

• Slightly toast the peanuts and remove the outer skin. Also lightly toast the cashews. Add the peanuts, cashews, coconut, raisins, chilies and ginger into a blender.  Wash the coriander and add a big handful to the mixture.  Blend this mixture and add salt to taste.  Remove the mixture and make 12 -14 small balls.
• Steam or boil some potatoes in their skin. If you boil potatoes without their skin, they can absorb too much water and become soggy.  Allow these to cool and peel the potatoes.  Mash the potatoes and add some sait and chili flakes to them.  Add some of the farari atta to make a stiff dough. Divide the dough into 12-14 equal size balls. Save some farari atta for dusting if needed.
• 3.Just like kachoris; press down the potato mash in a small circle and put the nutty filling inside it.  Slowly pull up the sides and try to cover the nutty ball with the potato covering . Roll this round by hand until its a smooth ball.  You can use a bit of the farari flour to coat the outside if the potato mixture feels sticky.  Finish covering all the nutty balls.
• Heat the Oil and deep fry all the potato kachoris on a medium to hot setting.  Serve them with green chutney or banana raita

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