Combine sugar, raisins, boiled potatoes, salt, ginger, garam masala, green chilies, cashew nuts, and coconut in a bowl.

Add roasted peanuts and lemon juice to the filling mixture. Mix well.

Divide the potato mixture and the filling mixture each into 8 equal portions.

Grease your palm with oil and flatten a portion of the potato mixture on your palm.

Place a portion of the filling mixture in the centre and seal the edges.

Roll the filled potato balls between your palms into a round shape and set aside.

Repeat with remaining potato and filling to make all pattice.

Preheat oven to 180°C (350°F).

Roll the filled farali pattice on bread crumbs until well coated on all sides.

Place the coated pattice on a cookie sheet lined with parchment paper.

Bake for 30 minutes, until the crust turns golden and crisp.

Take the pattice out of the oven and place them on a serving platter.

Serve hot with green chutney and adrak chai.