Vegan Low-carb Cauliflower Farali Pattice/Patties:

Happy Navratri to all! This is the time of the year in India when the major festivities start. As the air starts to chill and season changes, families and friends gather to celebrate many religious events and to get a feel of the joyous moment. The festival of Goddess Durga starts around this time every year. And religious fasting is a common ritual among Indians who follow the Navratri traditions. Therefore, I have this vegan low-carb cauliflower farali pattice/patties for you.

If you are aware of this religious fasting ritual, then you must know what people eat during this time. Most of the fasting food are carb-rich and deep fried. Some of the most popular ones are potato farali pattice/patties, kuttu/buckwheat flour fritters, kuttu chila or crepes and samkiya khichidi or savory porridge.

Every family has their own set of rules and restrictions. While some feel free to add spices and salt, many of them only use a special kind of salt while making the food during Navratri. Feel free to adjust spices and make changes to the recipe as per your fasting requirements. I hope you enjoy this vegan low-carb cauliflower farali pattice/patties recipe as much as I do.

People like me who follow a low-carb diet often go through a stressful time while planning their meal especially during a time like this. After all, potatoes, sweets and desserts take a major place in most such festive feasts.  If you love the idea of using a low-carb vegetable to make the popular ‘Vrat ka khana’ or ‘fasting foods,’ then you are certainly going to love this recipe.

I strongly suggest you to make a large batch of these vegan low-carb cauliflower farali pattice/patties and refrigerate them. This saves a lot of time. You can either pan-fry them with oil or ghee, and even can bake them without any oil. It tastes divine and keeps you satiated for hours.

Recipe of vegan low-carb cauliflower farali pattice/patties:

Step-1: Prepare the cauliflower:

• Take a head of cauliflower and wash it thoroughly.

• Cut out florets and cut them into medium pieces.
• Boil six cups of water with salt.
• Add washed cauliflower into the boiling water.

• Allow the cauliflower to sit in the boiling water for 3-5 minutes.
• Take the florets out, rinse and allow them to cool.

Step-2: Make the dough:

• Take the blanched florets in a food processor.

• Use the pulse function to mince the cauliflower florets.

• Add salt(sindha namak), pepper, two tablespoon almond flour and 2 tablespoon psyllium husk.
• Add ¼ teaspoon amchoor or dry mango powder.(totally optional, you can add some nutritional yeast too)

• Pulse till a soft dough is formed. Allow the mixture to stand for a while (5 minute) so that the psyllium husk swells by absorbing the water from the florets.
• The dough is ready.
• Transfer the mixture in a large bowl.

Step-3: Make the filling:

• In the same food processor, take ½ cup frozen green peas (avoid peas if keto and take ½ cup pistachio nuts), 2 Serrano peppers or green chilies, ¼ cup cilantro leaves, 2 inch ginger, 2 tablespoon roasted peanuts and ½ cup raw almonds.

• Add salt, pepper and lime juice.
• Use the process function in your food processor until a uniform mixture is formed. (Refer to the picture to see the consistency)

Step-4: Prepare patties:

• Take the cauliflower dough and flatten it on your greased palm.

• Add a small ball of the green filling.
• Carefully, bring the edges of the cauliflower dough towards the center and seal the edges. If the cauliflower dough is not enough to seal the green filling, add a small amount of extra dough to prepare a uniform patty with the filling in the center.
• Now flatten the patty and prepare the other patties by following the same process.
• If you find the process very tricky, then add the filling to the cauliflower dough and mix well.
• Prepare patties by just pressing a lemon-sized ball onto your greased palm.

Step-5: Cook the patties:

• Heat a pan and add a tablespoon of oil or ghee if you are not vegan.

• Add the patties and cook until both the sides are brown and crispy.
• The process will take 15 minutes to cook the patties thoroughly.
• To bake the patties, preheat the oven to 350 degree F.
• On a greased pan, place the patties.
• Spray or brush with oil.
• Bake for 15 minutes and flip them and bake for another 10 minutes.
• Turn the oven off and allow the patties to stand in the oven for five more minutes. This makes the outer edges a bit more crispy.
• Serve the cauliflower patties warm and with green chutney.

Note:

• Use buckwheat flour or kuttu ka atta as a binder if your fasting rituals are strict.
• Drain the cauliflowers by using a kitchen towel if you are using buckwheat flour and don’t want to use the psyllium husk.
• You can also use chia seeds powder for making the dough stiff.
• Add more spices or adjust spices to suit your heat level resistance.

Nutrition Info:

The recipe yields 10-12 medium size vegan low-carb cauliflower farali pattice/patties.

Liked the recipe of vegan low-carb cauliflower farali pattice/patties? Click here for other cauliflower recipes.

📖 Recipe

Try Amazon Prime 30-Day Free Trial