Step-by-Step Instructions

1. 1.Boil Potatoes

   Wash and add 4 large potatoes to a pressure cooker. Add enough water to cover the potatoes. Close the lid and pressure cook for 5-6 whistles until potatoes are soft. Let them cool completely, then peel their skin.

2. 2.Roast Sago and Peanuts

   In a pan, add 1/2 cup sago and roast it on low flame for 2-3 minutes until crispy and moisture-free. Remove and set aside. In the same pan, add about 1/2 cup of peanuts and roast them for 3-4 minutes until their skin can be easily removed. Let them cool and remove the skins.

3. 3.Grind Dry Ingredients

   Once cooled, transfer the roasted sago, peeled roasted peanuts, and 1/4 cup barnyard millet (moraiyo) to a mixer grinder. Grind them into a fine, slightly coarse powder.

4. 4.Prepare Potato Mixture

   In a large bowl, mash the cooled and peeled potatoes thoroughly using a potato masher. Add the prepared sago-peanut-millet powder to the mashed potatoes.

5. 5.Add Spices and Flavorings

   To the potato mixture, add 1 tsp salt, 1/2 tsp black pepper powder, 1 tbsp roasted cumin powder, 1 tsp red chili powder, 2 tbsp powdered sugar, and the juice of 1 large lemon. Add 2 tbsp of chopped fresh coriander leaves. Mix all ingredients well by hand until combined.

6. 6.Prepare Tempering

   Heat 1 tbsp oil in a small tempering pan. Add 1 tbsp sesame seeds; once they start to splutter, add 1 tbsp ginger-green chili paste. Sauté for a minute until the raw smell disappears.

7. 7.Combine Tempering and Mixture

   Pour the hot tempering over the potato mixture. Mix it thoroughly with a spatula and then knead the entire mixture by hand to form a cohesive dough. This ensures even distribution of flavors and proper binding.

8. 8.Shape Cutlets

   Lightly grease a heart-shaped cutter (or any desired shape) with oil. Take a portion of the mixture and press it firmly into the cutter. Level the top and remove any excess mixture. Gently tap the cutter to release the shaped cutlet. Repeat for all the mixture to form about 13-14 cutlets.

9. 9.Deep Fry Cutlets

   Heat oil in a deep pan for frying. Once the oil is hot, reduce the flame to medium. Carefully place the shaped cutlets into the hot oil. Fry them until they turn dark golden brown and crispy on both sides. Do not flip them immediately; wait until one side is firm and golden before turning. Remove the fried cutlets using a slotted spoon and drain excess oil.

10. 10.Serve

    Serve the hot and crispy Farali Cutlets with your favorite fasting-friendly green chutney or tomato ketchup.