Combine filling ingredients (roasted peanuts, coconut, sugar, lemon juice, raisins, cashew nuts, green chilies, ginger, garam masala, and coriander leaves) in a bowl and mix well to form a nutty dough.

In a separate bowl, combine boiled potatoes, arrowroot powder, and butter to form a potato dough.

Divide both the potato mixture and the filling mixture 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 center of the flattened potato.

Bring the edges of the potato mixture together to seal the filling.

Roll the filled potato balls between your palms to form a round pattice shape.

Repeat the process with the remaining potato and filling.

Preheat oven to 180°C (350°F).

Roll each pattice in bread crumbs (or sesame seeds or poppy seeds or rajgira lahyas) until well coated on all sides.

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

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

Remove from the oven and place on a serving platter.

Serve the Farali Pattice as a fasting food with green chutney and adrak chai (ginger tea).