Farali Pattice or Aloo pattice /patties is a delicious dish made during fasting .Farali Pattice/kachori is also called vrat wale kachori or pattice made during fast.Farali Pattice are delicious pattice/balls stuffed with coconut the outer covering is of potato dusted with arrowroot flour and then fried .Farali pattice is served with sweet dahi/curd chutney.

farali aloo kachori

Having many gujju friends from childhood I have been well acquainted with their dishes and love their snacks and some veggies .Farali pattice have been a favourite since childhood .My friends used to get these for tiffin and we used to enjoy it .This is usually served with sweet curd and peanut chutney but i love to have it with a combo of green and curd chutney .

farali pattice recipe
ingredients
for the outer covering
3 to 4 boiled potatoes
Rock salt to taste
arrowroot powder 2 to 3 tbsp plus for dusting.

for the stuffing
1/2 cup fresh grated coconut
2 tsp raisins
1 tbsp coriander leaves chopped
1/2 tsp lemon juice
2 tbsp crushed peanuts
1 tbsp granulated sugar
1 1/2  tbsp cashew nuts chopped
1 tsp green chilli and  ginger paste
rocksalt (if fasting ) / salt
oil to fry
Method
  • In a bowl mix fresh grated coconut, chilli ginger paste ,crushed peanut and cashew and raisins 
  • Add the chopped coriander, salt  sugar and lemon juice and mix .
  • In another bowl mix the mashed boiled potatoes ,salt and arrowroot powder to form a dough
  • Divide into equal portions 
  • Flatten the potato mixture on your palm and place the stuffing 
  • Cover it to form a ball 
  • Dust some arrowroot powder on a plate and roll each ball to coat .
  • Heat oil in a kadhai/pan once hot fry them over medium flame until golden brown.
  • Drain on kitchen towel/absorbent paper
  • Serve with curd chutney .



soft aloo kachori/farali pattice

Notes
Rock  salt and arrowroot powder is used during fasting ,if making it otherwise,you can use normal salt and use cornflour if you cannot find access to arrowroot flour .
You can fry them in appe pan using little oil in each cavity .
For curd chutney I have used sweetened thick curd and mixed some coarsely powdered peanuts.


hingha chutney
Hing Chutney or Hinga Chutney  is a very delicious and popular coconut chutney served as a accompaniment with Mushti Poloor idli   Its flavourful and very yummy. the tempering adds a nutty flavour and texture to this chutney. Goes extremely well with Idlis too. This chutney is really flavourful and has lovely taste .Its simple and easy to prepare too .You just need to grind and add the tempering .

coconut hing chutney recipe

Ingredients
3/4 cup fresh grated coconut.
3 to 4 dry red chillies I used Kashmiri
5 to 6 cashews (optional)
Salt
Tempering
2 tsp oil
A sprig Curry leaves
1/4 tsp hing/asafoetida
1/2 tsp mustard seeds
1/2 tsp chana dal and urad dal each .
coconut red chutney recipe

Method
Grind the chillies and coconut together along with cashews if adding to  a smooth paste adding little water .
Add salt and mix.
Heat oil, add curry leaves ,mustard seeds and curad dal .let it crackle .
Pour the tempering in the ground chutney paste and mix .
Serve with mushti pola /idli or dosa.

notes
you can add more water while grinding if you like the consistency to be thin.
Chana dal can be added to the tempering too .
adding cashews is entirely optional ,it adds a lovely texture and taste .


mushti polo,mushti dose
Mushti Polo or Mushti Dosa are super soft spongy dosa a very popular and old  typical konkani recipe .Mushti Polo or Mushti Dosa are soft and so yummy dosa which are paired with a delicious flavourful hinga chutney  or Coconut Hing Chutney .
how to make mushti dosa

Mushti polo or Mushti dosa is derived from the word mushti actually means fist in konkani  since the urad dal and the other ingredients used are measured by fist . These can be made only using rice and urad dal  too and this is one version which I am sharing today .The poha and coconut makes the dosa extremely soft and delicious. Mushti dosa is cooked on one side covered with a lid which ensures the soft and spongy texture . The key to  perfect mushti polo is the perfectly fermented batter . You can see  holes in the dosa which proves that that batter is perfect in consistency and has fermented perfectly.
soft spongy dosa

Mushti Polo and Hing Chutney makes a wonderful breakfast. Its a regular breakafast dish at my place now .I usually make the batter in the night and make soft dosa for breakfast and then serve it with  kadala curry or veg kurma  for lunch. The batter stays well for 3 to 4 days in the refrigerator. Do try this you will love these soft spongy dosa and relish it with chutney or your favourite curries .I'm glad I came across this wonderful recipe on a konkani facebook group .

how to make mushti pola with coconut

Ingredients
1 cup rice ( I use 1/2 cup idli rice and 1/2  cup ukda or boiled rice )
A fistful of urad dal or 2 tbsp
1/2 cup thick poha
1/2 cup grated coconut
1 /2 tsp fenugreek seeds (I didn't use)
Salt to taste.
super soft spongy dosa


Method 

  • Wash and soak the rice in water for 5 to 6 hours .
  • Also wash and soak the urad dal for 5 to 6 hours, you can soak it together I prefer soaking it separately.

  • Soak the poha for 10 min .
  • Grind the urad dal ,rice and the poha and coconut and fenugreek seeds together with little water to a paste .
  • The consistency should be of the dosa batter .

  • Transfer the batter to a steel vessel .
  • Allow it to ferment overnight.
  • Next morning add salt and mix well .
  • Heat a non stick pan once hot add a ladle full of batter .
  • Do not swirl or spread the batter like we do for other dosa.
  • Cover with a lid.

  • Add few drops of ghee at the sides and allow it to cook over medium flame .
  • You can see holes appearing on the upper side .
  • It takes 2 minutes for the dosa to cook .
  • The bottom will be slightly brown .
  • Remove the dosa and repeat the same process with the rest of the batter .
  • Serve it with hing chutney.


 Notes 
  • i have used idli/dosa rice and ukda rice you can use idli rice alone
  • do not spread the  batter like we do for other dosa
  • cook over medium flame covering it with lid once the pan is hot 









Chicken Cheese Balls are one of the most loved and popular snack/starter especially with kids .Chicken Cheese Balls make an excellent starter and a sure crowd pleaser. Gooey Cheese oozing out of those crispy yummy chicken balls taste absolutely delish. Serve it either with ketchup or mayo taste great any which ways .Chicken Cheese Balls are so easy to make and they turn out so good that you will ditch those frozen packet ones.These are easy to put together with no fancy ingredients used and pocket friendly too.

how to make chicken cheese balls

If you love feeding your kids something yummy and preservative free then do try these Easy and delicious snacks which can be made so easily at home.You can check the blog for my chicken Nuggets too .Do try these easy to make chicken balls I'm sure you will love them .
how to make chicken cheese balls

ingredients
boneless chicken 250 gms( i used thigh and breast )
6 cheese cubes 
1 egg 
1 inch ginger 
6 to 7 garlic cloves 
1 tsp chilli flakes
1/2 tsp oregano
1/4 tsp mixed herbs
8 to 10 peppercorns
1 tbsp coriander leaves chopped
1/4 tsp garam masala powder 
2 egg whites
1 cup Breadcrumbs to coat 
Oil to deep fry 
Salt 
homemade chicken cheese balls recipe
Method
  • Wash the chicken pieces well and pat dry .
  • In a mixie jar or food processor take the chicken pieces and add ginger ,garlic chillies,salt coriander leaves pepper and a egg ,pulse/grind it till its mixed well .
  • Transfer it in a bowl ,add oregano ,chilli flakes and garam masala powder ..
  • Add 1 tsp lime juice and mix well.
  • Wet your hands and take a small portion of the mixture flatten it and place a small cube of cheese and cover it to form a ball.
  • Repeat the same process till you finish shaping the balls.
  • Lightly Beat egg whites adding 2 tsp water a pinch of salt and pepper. 
  • Dip the balls in the egg white and roll on breadcrumbs. 
  • Again dip it in the egg white and finally coat it with breadcrumbs. 
  • You can now freeze the chicken balls either in a ziploc bag or in  a airtight container. 
  • Heat oil to deep fry and fry over medium flame until golden brown .
  • Serve hot with ketchup and mayo.

notes
these balls can be made ahead and frozen for later use.
i have used processed cheese ,you can use cheddar or any mix cheese you prefer.


mung bhaji,moong dal bhajiya
Mung Dal Bhajia /Moong Bhaji/Bhajiya or pakoda whatever you name it are crispy crunchy and so delicious pakoda/bhajia made with split yellow mung/moong dal . Crispy hot Pakodas/Bhajia a cup of chai on a rainy day is a amazing combo and a total bliss.We make kanda/onion ,Potato methi bhaji at home among them kanda and Mung Bhajia are my favourite ones .They are crispy and very addictive.
mung dal bhajiya recipe,moong dal bhaji recipe,mung dal pakoras

Moong Dal Bhajiya/Mung Dal Pakoras taste amazing ,you can serve them with green chutney or sauce .I love using them in my kadhi as well especially when i make them with split green mung dal i save some for dahi kadhi. The weather here in Mumbai is simply amazing and it calls for a nice cup of chai/coffe and some hot pakoras /bhajia then why delay go ahead and soak some mung/moong dal to make these super yummy crispy Mung Dal Bhaji/Moong Dal Bhajiyas.
how to make mung dal bhajia/how to make mung dal bhajiyas


Ingredients
1 cup yellow moong/ mung dal
3 geen chillies chopped fine
1 inch ginger minced
1 big onion chopped
1/2 tsp fennel seeds
8 to 10  peppercorns
1, 1/2 tsp coriander seeds
2 to 3 tbsp coriander  leaves
Salt to taste
Oil to fry
moong dal bhajiya recipe,easy mung bhajia recipe

Method

  • Wash and soak the mung dal for 3 to 4 hours.
  • Drain water and Grind to a coarse paste without adding any water .
  • Coarsely crush pepper ,coriander and fennel seeds.
  • Empty the paste in a bowl  to it add ginger, onion ,chillies, coriander and crushed pepper and coriander seeds.
  • Add salt ,now mix well with a spoon
  • Mix it well so that it turns light and fluffy.


  • Heat oil to deep fry.
  • Once hot drop in the batter using  spoon.
  • Fry till golden brown over med flame in 3 to 4 batches
  • Using preforated spoon/ spatula remove them on a plate lined with kitchen towel/tissue to drain excess oil.
  • Serve with green chutney or sauce.

how to make moong bhajiya/moong bhajia

Notes
you may add garlic too i prefer adding ginger alone
you could use split green mung as well .
adding fennel seeds gives a nice flavour and taste,you can skip  if you want.
mix the batter well with a spoon or hand whisk for 5 to 6 minutes,this ensures the batter is fluffy and no baking soda is needed.
do not fry in very hot oila nf high flame ,once the oil is hot enogh reduce the flame to med and fry.







How to make  dhaba style mutton curry
Dhaba Style Mutton curry or Dhaba style Mutton  Masala  is a flavourful  and easy mutton curry. Dhaba style dishes are quick and easy  and very rustic. No fancy ingredients  used to make this curry . .Simple and easy to make Dhaba Style Mutton  curry that goes well with Naan Rice or any flat bread.I served it with my Mutton  pulao which I shared in the blog here.Try this Dhaba style mutton  and the pulao your family and guest will be will  be surely impressed.
How to make dhaba style mutton
Ingredients
1/2 kg Mutton
1/2 cup Curds
1 1/2 tsp ginger garlic paste
2 big onions finely chopped
2 med sized tomatoes chopped
2 to 3 green chillies slitted
2 tbsp Oil/ghee
1/ 2 tsp Garam masala powder
1 tbsp coriander  seeds
1 tsp cumin seeds
1 tsp pepper
1 tsp fennel seeds
2 to 3 bay leaves
4 to 5 green Cardamom
4 to 5 Clove
1 inch Cinnamon stick
1 tsp meat masala/red chilli powder



Method 
  • Wash the mutton pieces and drained excess water .
  • Apply salt  and 1/2 tsp turmeric powder and keep aside for 20 to 30 min.
  • Chop the onions and tomatoes fine and keep aside.
  • Dry roast the coriander, cumin ,fennel and pepper corns and grind  to  a  powder .
  • Heat a thick bottomed vessel or a pressure cooker add ghee followed by bay leaves cinnamon stick  cloves and cardamom seeds. 
  • Saute for 2 to 3 min
  • Then add the ginger garlic paste and saute till raw smell goes off .
  • Add the chopped onions  and saute till they turn light golden brown .
  • Add the tomatoes and cook until mushy .
  • Then add the green chillies 
  • Now add the mutton masala and saute 
  • Add the marinated mutton and mix well  for 5 to 6 minutes.
  • Also add the beaten curd/yogurt keeping the flame to the lowest, mix the curds well until  the mutton  and the masala is well coated .
  • Add the coriander fennel powder and mix.
  • Add around 2 to 2 1/2 cups water and cover the pressure cooker  lid and cook on med high flame  for 3 to 4 whistles or until done .
  • Once done release the pressure and open the lid add the garam masala powder and mix .
  • Garnish with coriander and mint leaves. 
  • Serve with Naan/Pulao or Paratha .






Notes
I have pressure cooked you can slow cook the mutton in  a thick bottomed  vessel it may take around 30 to 35 minutes. 
You can use red chilli  powder I prefer meat /mutton masala .

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