Learn how to make falahari stuffed pattice (Vrat Recipe) Farali stuffed pattice is a delicious fasting recipe made with raw banana as the main ingredient, singhada flour as a binding agent and a medley of Indian spices. Shravan is just around the corner farali pattice is a perfect savory recipe that can be enjoyed for breakfast or any time of the day to keep you satiated and energetic. Farali Pattice is made during Vrat or Fasting or Upvas.It is usally made with potatoes but to make it nutritious we have used raw bananas as the main ingredient. Enjoy this delicious farali pattice with curd, green chutney or peanut chutney. This recipe can be made during any fasting month like shravan, Navratri or Navratras and also during Janmashtami. Please try this yummy recipe and post your feedback. If you like the recipe then feel free to subscribe to our channel for new healthy mouth-wateringly tasty Indian recipes every week.

Stuffed Pattice


for outer covering

  • 3 Raw Bananas boiled and grated
  • 1/8 cup carrot grated
  • 1/4 cup peas blanched and crushed
  • 1/4 cup beet grated
  • 1/4 cup Singhara Flour
  • 1/2 tsp cumin seeds
  • 2 Green Chilis finely chopped
  • 2 Tbsp Coriander Leaves chopped
  • 1 tbsp mint leaves chopped
  • 1/2 Teaspoon Black Pepper Powder
  • 1/2 tsp Salt

for farali pattice stuffing:

  • ¼ cup grated coconut
  • 2 tablespoon peanuts
  • 2 tablespoon cashew nut
  • 2 tablespoon raisins chopped
  • other ingredients:
  • 1 tablespoon ghee


  1. In a big bowl, mix the ingredients for outer covering and form a dough.
  2. Roast the peanuts and cashew nuts till light brown in color and crush them coarsely.
  3. Mix them with raisins and coconut. Keep the stuffing aside.
  4. Make medium sized balls from the banana dough mixture and flatten it.
  5. Place 1 tbsp of the prepared stuffing, bring the edges towards the center and gently seal the edges.
  6. Heat ghee in the frying pan and fry the pattice until golden brown, turning them occasionally.
  7. Serve farali pattice with coriander chutney.

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