Misal is an all-time favourite Maharashtrian snack that is tasty, energising and nutritious. Here, we have created a faraali version of this popular snack, so you can top up your energy reserves on fasting days too. Mashed potatoes are cooked with an outta-the-world masala that combines peanuts, coconut and coriander. This gives the Farali Misal a wonderful flavour and interesting mouth-feel too. Top the potato curry with Farali Chivda and Masala Salli to enhance the flavour and add an exciting crunch. If you do not consume chilli powder on fasting days, you can replace chilli powder with green chilli paste, and the Masala Salli with plain Salli. You can also have a go at other faraal recipes like Kand Aloo Pakoda or Buckwheat Dhokla.
|Raw peanuts||1/4 Cup (4 tbs)|
|Grated coconut||1/4 Cup (4 tbs)|
|Chopped coriander||1/4 Cup (4 tbs) (dhania)|
|Cumin seeds||1 Teaspoon (jeera)|
|Boiled potato cubes||3/4 Cup (12 tbs)|
|Chilli powder||3/4 Teaspoon|
|Rock salt||To Taste (sendha namak)|
|Beaten rice||4 Tablespoon (readymade farali chivda for topping)|
|Masala||4 Tablespoon (readymade masala salli for topping)|
1. Combine the peanuts, coconut, coriander and approx. 4 tbsp of water in a mixer and blend till smooth. Keep aside.
2. Heat the oil in a deep non-stick pan and add the cumin seeds and sauté on a medium flame for a few seconds.
3. Add the potatoes and sauté on a medium flame for 2 to 3 minutes.
4. Add the prepared peanut-coconut paste, , mix well and cook on a medium flame for 1 minute, while stirring occasionally.
5. Add the chili powder, salt and 1½ cups of hot water, mix well and cook on a medium flame for 6 to 8 minutes, while stirring occasionally.
6. Pour half the portion on a serving bowl.
7. Top it with 2 tbsp of farali chivda and 2 tbsp of masala salli evenly over it.
8. Repeat steps 5 and 6 to make 1 more serving.
9. Serve immediately.