Kitchen Series is Live Now With Perfect Farali Pattice Recipe _ ફરાળી પેટીસ એકદમ નવા મસાલા સાથે
Make this for Janmastami with new tastier masala filling.
In this Pattice Recipe / फराली पेटीस रेसीपी / ફરાળી પેટીસ રેસીપી we have given right information about difference between Aara Lot, Corn Flour, and Tapkir.
Try this Janmastami special farali Pattice at home and we make sure you will fall in love with this recipe.
#faralipattice #pattice #petisrecipe #petisbanavanirit #kitchenserieslive #live
- 50 gm Grated Coconut
- 25 gm Crushed Roasted Peanut
- 1 tsp Sesame Seed
- 2 tsp Green Chilly Ginger Paste
- 1 tsp Sugar
- 1/2 tsp Himalayan Salt
- Kishmish
- Kuju Tukda
- 1/2 Lemon Juice
- 250 gm Steamed Potato
- 1/2 tsp Himalayan Salt
- 3 tsp Arrowroot Powder / Tapkir / Arra Flour
- Arrowroot Powder / Tapkir / Arra Flour
- Oil For Frying
In this Pattice Recipe / फराली पेटीस रेसीपी / ફરાળી પેટીસ રેસીપી we have given right information about difference between Aara Lot, Corn Flour, and Tapkir.
Try this Janmastami special farali Pattice at home and we make sure you will fall in love with this recipe.
#faralipattice #pattice #petisrecipe #petisbanavanirit #kitchenserieslive #live
- 50 gm Grated Coconut
- 25 gm Crushed Roasted Peanut
- 1 tsp Sesame Seed
- 2 tsp Green Chilly Ginger Paste
- 1 tsp Sugar
- 1/2 tsp Himalayan Salt
- Kishmish
- Kuju Tukda
- 1/2 Lemon Juice
- 250 gm Steamed Potato
- 1/2 tsp Himalayan Salt
- 3 tsp Arrowroot Powder / Tapkir / Arra Flour
- Arrowroot Powder / Tapkir / Arra Flour
- Oil For Frying
Category
🛠️
LifestyleTranscript
00:00When I used to stay in Ahmedabad, whenever I felt like eating Farhadi patties, I used to call my mom and ask her how to make Farhadi patties.
00:09She used to tell me to make the masala like this. I used to make the masala perfectly.
00:13But when it was time to make the bread, she used to tell me to use the ala, sometimes tapkir, sometimes cornflour.
00:22I used to get so confused. Today, my mom will tell me that there is a difference between these three.
00:28So, mom, tell me what is the difference between these three?
00:35Actually, we have been cooking regularly for many years. So, we know what is the difference between ala, tapkir and cornflour.
00:44But if you are a new cook, or if you go to a new in-law's house, they get confused as to how to use these ingredients.
00:51Because everything seems to be almost the same.
00:53And there was a comment from our Facebook viewers, Meena Thakar, that when I saw the video of Besan and Chalana Lot,
01:01there was a comment asking me to explain the difference between ala and tapkir and cornflour.
01:05Sorry Meena, it took a while to give the video, but I was waiting for the perfect time.
01:11So, today, as per your demand, I will explain the difference between these two.
01:15And apart from that, we will make a special recipe for Janmashtami by using ala.
01:20And it is made in everyone's home.
01:22There are some small and big problems in that as well. I will explain that to you.
01:26So, let's start making.
01:28Sorry, let's not start making.
01:30First of all, I will explain to you what aralot is.
01:33Actually, this is aralot.
01:35If you touch it, it is very smooth.
01:37Aralot is very smooth.
01:40Whether you call it aralot or tapkir, both are the same.
01:43In Saurashtra, it is called tapkir.
01:46The other member of my family, Jigna, is also from Saurashtra.
01:52So, whenever she uses tapkir, she calls it tapkir.
01:56And I call it aralot.
01:58So, aralot and tapkir are the same.
02:01And this is made from potato starch.
02:04When we wash the potatoes, you can see that the water becomes cloudy.
02:09Actually, it doesn't become cloudy, but the starch settles in the water and dries it.
02:15And that is how aralot is made.
02:17So, in Saurashtra, aralot or tapkir, which are both the same, can be used.
02:22Not to bind anything in Saurashtra.
02:25When you find something else like corn starch or cornflour,
02:29I will show you that too.
02:32Both are the same.
02:34Aralot and tapkir, both have the same color.
02:38You can also use cornflour in patties, but not in Saurashtra patties.
02:43Because cornflour is corn starch or cornflour.
02:46It is the starch of the corn.
02:48So, you can use it to bind anything.
02:51But in Saurashtra, cornflour or cornstarch is not used.
02:56Instead, potato starch is used.
02:58That is, aralot and tapkir.
03:00So, now that you have understood the difference between aralot and cornflour and aralot and tapkir,
03:11Let's use any word.
03:12Both are the same.
03:13They are the starch of potato.
03:15Today, we are going to make Faradi Wangi.
03:17It is Janmashtami special.
03:18So, today we are going to use aralot or tapkir.
03:21Yes, I understood.
03:23Let's keep this aside.
03:25And let's start making.
03:29We will use this later.
03:31But first, let's make the stuffing.
03:34And today, we are going to make Faradi Patties.
03:39There are different spices available in different cities.
03:44Generally, I make it at home.
03:46Today, I am going to share the same recipe with you.
03:49So, first, let's make the stuffing.
03:51And then, I will give you the special information for making the potato stuffing.
03:55So, here I have taken coconut husk.
03:58It is available in the market.
04:00It is the husk of ghee.
04:02I have taken readymade.
04:03You can use yellow coconut instead of this.
04:07This is about 50 grams.
04:09I am going to measure it.
04:11Along with it, I have taken half of roasted peanuts.
04:15And I have made a powder out of it.
04:18I am going to measure it.
04:19Half of it.
04:20And even if you don't measure it, it is up to you how you want to make the stuffing.
04:25Along with it, I have taken half a cup of gram flour.
04:28It is about 1 tablespoon.
04:31I am going to measure it.
04:32I am going to measure it.
04:33If you measure the gram flour, it gives a nice crunchiness and taste.
04:37But, sometimes, I make it with only coconut.
04:40Sometimes, I make it with peanuts and gram flour.
04:42Sometimes, I mix all three.
04:44You can make it as per your choice.
04:48Along with it, I have taken ginger and chili paste.
04:50If you don't eat ginger and chili, then don't measure it.
04:53I am going to make the stuffing yellow.
04:55So, I am going to add more ginger and chili.
04:57So, the stuffing will be tasty.
05:01Along with it, I am going to add raisins.
05:04If you haven't measured the raisins in the patties,
05:08then do try it once.
05:10Because, the taste changes.
05:12And it tastes very nice.
05:14I am going to measure it regularly.
05:16I am going to measure it in the batteka vada as well.
05:17And I am going to measure it in this as well.
05:19Wash and use it.
05:21And then, you will get some cashew nuts for crunchiness.
05:25If you use both of them, the taste of the patties will change.
05:29Along with it, I am going to add coriander leaves.
05:33And along with it, I am going to add red chili powder.
05:37As it is a paratha, I am going to add salt as per the taste.
05:40I am going to use tamarind sweet.
05:43Along with it, I am going to add 1 tsp of sugar.
05:46You can also use ginger powder or sugar.
05:50You can use whatever you like.
05:52Along with it, I am going to add juice of half a lemon.
05:56Now, without doing anything else,
05:58I am going to mix it very nicely.
06:05There is a comment.
06:07Pratibha Ben says, Hi, how are you?
06:11How are you, Pratibha Ben?
06:13Prisha Ben says, Hi.
06:15Hi.
06:16I am saying it officially.
06:18Good afternoon, ma'am.
06:19Good afternoon, how are you?
06:21Prisha Ben says, show your wife's face.
06:24Prisha Ben, I was at the starting of the video.
06:27We are making the recipe now.
06:30If you get the recipe, do watch the video again.
06:34I will show it to you.
06:36Disha Ben says, Hi, how are you?
06:39I am fine, how are you, Disha Ben?
06:41Gayatri Ben says, Hi, how are you?
06:44I am fine, how are you, Gayatri Ben?
06:46The stuffing is ready.
06:49We have to mix it with our hands.
06:52So that it doesn't separate.
06:54And it doesn't become loose.
06:57So that we can roll it like this.
07:00We have to keep the mixture like this.
07:02I have shown you how I make the masala in my house.
07:06You can make it in the proportion of peanuts,
07:09just peanuts, just coconut.
07:12You can make it in the proportion you like in your house.
07:16Masala is very popular.
07:18People generally make it in the proportion they like in their house.
07:21But you have to make the stuffing according to your taste.
07:25The stuffing is very smooth.
07:30And how to make it?
07:32You can get it from the grocery store.
07:36Today, I will give you the information about how to make the stuffing.
07:41I have kept the steamer in the cooker.
07:44The first tip to make the stuffing is to steam the potatoes.
07:50I have put the steamer here.
07:53Don't steam it directly in the water.
07:56I have kept it in the steamer at room temperature.
07:58There are 250 grams of potatoes in the weight.
08:01The potatoes should be hot.
08:04When it is a little hot, start making the stuffing.
08:08Then the stuffing will be perfect.
08:10I will tell you how to use the spices.
08:13I have taken the hot potatoes.
08:16I have also taken salt, pepper and fennel seeds.
08:20First of all, we will peel the skin of the potatoes.
08:27Mom, Rishabh sister says that the recipe is very nice.
08:32Thank you, Rishabh sister.
08:35Gayatri sister says that you have given the recipe of sev.
08:39It is very nice to make sev according to that.
08:42Sev is made by my younger sister, Jigna.
08:45She is my other partner.
08:47She made that video.
08:49Bhavya sister says hi.
08:52Deepali sister says that the recipe is very nice.
08:55Hi, Bhavya sister and Deepali sister.
08:58Watch the recipe and make the patties like this.
09:03This is for Janmashtami.
09:05I have taken this video and live video because it is Sattam.
09:09Generally, in Sattam, we do not put oil in the oil pan.
09:15That is why I have taken this video.
09:18I have peeled the skin of the potatoes.
09:20The potatoes are still hot.
09:22Before that, I will mash the potatoes.
09:26Mom, Pragna sister says hi and good afternoon.
09:29Your recipe is very nice.
09:31I watch your work and try it.
09:33But I am an old person.
09:35But I am interested in cooking.
09:37Yes, Pragna sister.
09:39Your comments are regular.
09:41I know that.
09:43Thank you for watching my recipe regularly.
09:47Do not try it.
09:49We have been doing it all our life.
09:53The potatoes are mashed.
09:55The potatoes are still hot.
09:57This is the preparation for Upanapur.
10:02I will tell you how much water is required for 200 grams of potatoes.
10:10I have taken different spoons.
10:17I have 3 spoons in my stand.
10:22In different videos, I have used different spoons.
10:29This is a teaspoon.
10:32It has a measurement of 5 ml.
10:34This is a tablespoon.
10:36It has a measurement of 15 ml.
10:40A tablespoon has a measurement of 15 ml.
10:45A teaspoon has a measurement of 5 ml.
10:48You can see the difference.
10:50A teaspoon is small and big.
10:52A medium sized spoon is also available in the stand.
10:56It is used in regular meals.
10:58You can see the difference of 3 spoons.
11:01I will tell you the measurement of a tablespoon.
11:09I have added a little salt.
11:11I will add a little more salt.
11:13So that it does not taste bitter.
11:15I will add 2 tablespoons of aralot.
11:25This is 250 grams of potatoes.
11:29Do you use aralot for binding or to make purd?
11:34For purd, you need binding.
11:36If you use only potatoes, it will come off when you put it in oil.
11:41You can use aralot as a binding agent.
11:46It will give a good binding.
11:48The mawa of the potatoes will be very smooth.
11:52The purd of the potatoes will give a good binding.
12:01I added 2 tablespoons of aralot.
12:03You can see the difference.
12:06You can see the measurement of aralot at the exit.
12:13Depending on the potatoes, you can add more or less aralot.
12:19I have added 1.25 tablespoons of aralot.
12:22Depending on the area of the potatoes, you can add more or less aralot.
12:29Sometimes, you need less aralot.
12:31Sometimes, you need more aralot.
12:33Mom, what are you making for Pooja?
12:36I am making Pettis for Pooja, Janmashtami special.
12:39You can ask her if you can get pettis in the city.
12:43I used to like Rajkot's pettis a lot.
12:46I used to go to the stall of Farhadi Pettis.
12:50I used to like the purd and masala there.
12:55Today, I am trying the same.
12:57I make it regularly.
12:59People like pettis a lot.
13:02Rita Benzala says, thank you for teaching us about aralot and tapkir.
13:09I took it because it will be useful for everyone to know about Farhadi.
13:14Everyone knows about it.
13:16But I am sharing it with you so that people who are new to it, don't know about it.
13:21You can see the aralot here.
13:24The mixture is ready.
13:28I have used 3 1.25 tbsp of aralot.
13:35You can use as much as you want.
13:37Try it like this.
13:39If you press it like this, it won't break.
13:42It will have a good binding.
13:44The aralot is perfect.
13:46You can take the aralot like this.
13:49The whole pot is closed.
13:51It is not sticking to the bottom.
13:53Let's start making pettis.
13:58You can see how easily we can make pettis.
14:02Suchita Ben says, I like to see your recipes. Thanks.
14:07Thanks Suchita Ben.
14:09You can tell me what else you want to see in my recipes.
14:13I will put some aralot in my hand.
14:16Let's start making pettis.
14:19I will take some aralot.
14:22Do it like this.
14:24Spread it like this.
14:29It will take some time.
14:31Many people find the live video long.
14:33But you are not editing the video.
14:35So, you can't skip it.
14:37The pot should have the same thickness.
14:40The pot is ready.
14:43The thickness should be medium.
14:46Spread it like this.
14:48Add 1.5 tsp of the prepared masala.
14:57I have added the masala in this.
14:59Fold it like this and cover it.
15:04It is very easy.
15:05Keep 2 things in mind while making pettis.
15:08Use the aralot and the hot potato.
15:12Then you will never have a bad pettis.
15:14It will be perfect.
15:18The pettis are ready.
15:20You can press it like this.
15:25You can also give it a round shape.
15:27We will keep it round.
15:28Fold it in the aralot.
15:31It will be perfect.
15:34There is no chance for it to break.
15:37I usually make big pettis.
15:39So, I have made a big pettis.
15:42Let's take 2-3 pettis.
15:44Let's take the tadi as well.
15:47Gayatri says,
15:49I will make it on Monday.
15:51Yes, do make it on Monday.
15:53I have taken the recipe on time.
15:55Everyone has to go out on that day.
15:56So, there will be no videos of the kitchen series for 2-3 days.
15:59Because everyone has to go out on that day.
16:02So, there is no time.
16:04That's why I have taken the recipe today.
16:06Sister, please tell us the ingredients in Hindi and English.
16:12Sure, I will speak in Hindi and English.
16:15I speak in English as well.
16:18So that you can understand what I am saying in English.
16:24I will try my best to speak in Hindi as well.
16:34Sister Manjula says,
16:35Jai Shri Krishna.
16:36Jai Shri Krishna, Sister Manjula.
16:38Gayatri says,
16:40Rajkot's pettis are different.
16:42Yes, Rajkot's pettis are different.
16:44But Rajkot's pettis are very soft.
16:47Last year, I gave the recipe of instant pettis as well.
16:50When I don't have time,
16:52I put all the spices in the stuffing of the potato.
16:55And I make it.
16:57So, it becomes instant as well.
16:59You can put the rest of the spices in the stuffing of the potato.
17:02And then you can adjust the quantity.
17:05So, you can make instant pettis as well.
17:07I have taken 3 pettis.
17:10One more time.
17:16Jayapal says,
17:19It would have been better if you have grated the potato.
17:23Yes, you can grate the potato as well.
17:26But if you mash it,
17:28it gives a good result.
17:30Because it is hot.
17:31So, it gives a good result.
17:33I have been doing this style for years.
17:37So, I have done this style.
17:39You can grate the potato as well.
17:41Especially,
17:43when you get fresh potatoes in winter,
17:45whenever you make anything,
17:47use hot potatoes.
17:49So, whatever you make,
17:51it will be mashed well.
17:53If you let it cool,
17:55it will be hard and sticky.
17:58I have taken 4th pettis as well.
18:02So, this video is a bit long.
18:06So, I will stop here.
18:10Pratibha says,
18:12How did you get the inspiration to start the kitchen series?
18:16I and my sister-in-law started the kitchen series.
18:21I used to work as a science teacher.
18:25I worked for years.
18:26Then I met with an accident.
18:27And I couldn't stand for long.
18:29Because I had 3-4 fractures.
18:32I always wanted to do something.
18:36So, I thought of starting a kitchen at home.
18:40And I knew something.
18:42I knew how to cook.
18:44I have been cooking since I was in my mother's house.
18:47So, I thought of doing the same.
18:50So, I started the kitchen series.
18:52The oil is medium hot.
18:56Now, I will add the pettis.
18:59I will show you on high flame.
19:02Because this is a live video.
19:03So, I won't take much of your time.
19:06If you want to cook regularly,
19:09cook on medium to low flame.
19:11So, the pettis will rise well.
19:17Pragna says,
19:18I don't have Rajkot's pettis.
19:20So, I want to try.
19:23Thank you so much.
19:29I am sorry.
19:59I will open it and show you.
20:01How well it rises.
20:03I don't have much time.
20:04So, I am cooking only 3-4 pettis.
20:06If you keep the pettis in this rhythm,
20:10you can see.
20:11I am stirring it easily.
20:12The pettis didn't break.
20:14It didn't fall off.
20:15The oil didn't get spoilt because of the pettis.
20:18If you stir it more,
20:19the oil will get spoilt.
20:20But, it will cool down.
20:21So, you can use it.
20:22So, we can reuse the oil.
20:25Pratibha says,
20:26Pratibha says,
20:27I am also making masala today.
20:29But, I am roasting the masala in ghee and filling the pettis.
20:32Please try it once.
20:33Definitely, Pratibha.
20:35I will try it like you.
20:36I will get new information.
20:38And, let me know what you are making
20:40or what you are doing.
20:42I will take your name in my recipe and apply it.
20:46I got this information for the first time.
20:49Thank you so much, Pratibha.
20:52Hmm.
20:54Look at this.
20:55It is golden brown.
20:57You can make it as hard or light as you like in your home.
21:07Jigna Bhat says,
21:09Can I eat kachori too?
21:12No, kachori is different.
21:14We don't make kachori with maize flour.
21:18We make it with different spices.
21:20We make khasta kachori with dry spices.
21:23Kachori and pettis are different.
21:25Pettis are made of potato.
21:27Kachori is made of maize flour.
21:30Look at this.
21:31It is golden brown.
21:32It is ready.
21:34It has puffed up so well.
21:36Look at this.
21:37It is so nice.
21:38Let's cut it.
21:42Alpa says,
21:43I am watching your video for the first time.
21:45It is very nice.
21:46Thanks, Alpa.
21:48Thanks, Alpa.
21:49Thanks, thanks.
21:50I am making videos on Thursday and Sunday.
21:52Today is Saturday.
21:53I make regular videos.
21:55But I make live videos on Thursday and Sunday.
21:58Do watch it.
22:00And let me know if you want to see any recipe.
22:02Because I want to know if the original recipe is good or not.
22:07Pettis are ready.
22:10I made it with Lily chutney.
22:12I used peanuts.
22:14I added coriander, red chili, ginger, lemon,
22:17salt,
22:19and peanuts.
22:21And peanuts.
22:22So that we can eat it immediately.
22:25Pettis are ready.
22:27Let me cut it and show you.
22:32It is very hot.
22:33Let me cut it.
22:39It is crispy outside and soft inside.
22:42I feel like eating it right after watching it.
22:45Alpa says that she is drooling.
22:48Yes, I am drooling.
22:49Masala, spices and everything is ready.
22:54You don't have to worry about the spiciness.
22:58It is very hot.
23:00So I won't try it now.
23:03Because if I eat it now, I won't be able to talk to you.
23:07But you should definitely make pettis like this.
23:10If you want to know how to make masala,
23:13tell me in the comment box.
23:15You can also watch our live and edited videos like this.
23:19On Facebook and YouTube.
23:22If you like these recipes,
23:24tell me what else you want to see in the live video.
23:28We will meet again next Thursday in the live video.
23:32Till then, come.
23:40Alright.