Savoury Potato Cake (Fariyali)

Navratri Special- Savoury Potato Cake.

Are you already bored of kuttu ki roti and aloo sabzi?  We’ re on day 5 of Navratri, and this recipe is perfect for everyone looking to jazz their meals up.  Savoury Potato Cake is extremely wholesome and can be relished as a family meal together!

This dish is a great pick for those who’re working as you can meal prep beforehand with this recipe.  It almost tastes like a blend of chaat flavours with the texture of a pie.  I’ve topped it off with paneer but you can also use breadcrumbs if you’re not fasting.

This dish will keep you full for longer, thanks to the goodness of veggies.  I urge you to try this recipe this weekend, it’s definitely worth it.

Servings 4 persons
Course Main Course
Preparation Time 20 minutes
Cook Time 20-30 minutes

Ingredients for Savoury Potato Cake

(1 cup=200 ml, 1 tbsp=15 ml)

4 – 5 Boiled potatoes (medium sized)
1½ cups Mixed vegetables, carrots, beans and peas (carrots and beans to be cut finely and peas to be boiled).
2 – 3 tbsp Ginger-chili paste
2 nos. Lemon juice
1 tsp Amchoor powder
3 – 4 tbsp Green chutney
3 – 4 tbsp Tamarind chutney
Salt to taste
50 gms Paneer (cottage cheese)
Butter for greasing
Ghee/oil for cooking

Instructions for the Savoury Potato Cake

1. Mash the boiled potatoes with a potato masher.   Add in green chili ginger paste, salt and lemon juice.  (The mash should be tasty).
2. Sauté the vegetables in ghee or oil for 1 – 2 minutes.  They should retain their crunch.  Add in salt and amchoor powder and keep aside.
3. Grease a baking dish with butter.  Divide potato mash in three parts.  Add one layer at the bottom of the dish.  Add in half of the sautéed vegetables.  Top the vegetables with tamarind (imli) chutney.
4. Now, add another layer of potato mash.  Top the layer with vegetables.  Next spread the green chutney over the vegetables.  Cover the layer with the remaining potato mash.  Grate paneer on top of the potato mash. Dot with butter.
5. Bake in a preheated oven @ 180°C for 20 – 25 minutes until the crust turns golden brown.  Serve immediately.
  • You can skip the paneer and top the crust with breadcrumbs (when not fasting for Navratri)
  • The green chutney should be sweet spicy and add some grated coconut whilst grinding the same.
  • The tamarind chutney should be sweet and sour with addition of jaggery.

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