HomeSnacksBhajiya2 ways farali bhajiya | sabudana pakoda | aloo pakoda

2 ways farali bhajiya | sabudana pakoda | aloo pakoda

Farali pakoda is deep-fried snacks prepared during the Navratri fasting, or other upvaas or vrat days like Ekadasi, Mahashivratri, or Janmashtami. In this recipe I share 2 types of farali pakoda, one is crispy sabudana pakoda and the other is aloo chips pakoda. Both pakoda are crispy from the outside and soft from the inside, this mildly spiced bhajiya with your choice of chutney or tomato sauce will surely satisfy your cravings for a delicious snack along with Tea or Coffee. Do try this!

The key to making tasty farali bhajiya at home are:

For sabudana pakoda

  • the soaking is extremely important for this recipe or as a matter even for sabudana vada. Use 1:1 or equal sabudana to water ratio to soak the sabudana. if sabudana is not soaked properly it may burst and explode while deep frying.
  • dry soaked sabudana so its moisture will evaporate and mash soaked sabudana slightly, so it will easily bind into bhajiya batter.
  • deep fry bhajiya on medium flame till it becomes crispy from the outside.

For aloo pakoda

  • I made bhajiya batter with rajgira flour but you can also use singhara flour or farali flour in place of rajgira flour.
  • Bhajiya batter should have medium-thick consistency, so it will easily coat potato chips.
  • I add some spices to potato slices to make them more flavorful. You can keep it plain also.
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2 ways farali bhajiya | sabudana pakoda | aloo pakoda

Author Nehas Cook Book
5 from 1 vote
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Farali Recipe, Vrat
Cuisine Indian
Servings 4 servings


For sabudana pakoda

  • ½ cup sabudana
  • ¼ cup roasted and crushed peanuts
  • 2 green chilli paste
  • Salt to taste
  • ½ tsp black pepper powder
  • 1/3 cup yougurt
  • 2 tbsp rajgira ka atta
  • Oil for deep frying

For aloo pakoda

  • 4-5 medium size potatoes
  • 1 cup rajgira flour
  • Salt to taste
  • 1 cup water or as required
  • Black pepper to taste
  • 1 tsp cumin powder
  • 1 tsp lemon juice
  • 2 chopped green chilli
  • Oil for deep frying


Making sabudana pakoda

  • Wash sabudana with water and soak in the water for 4-5 hours.
  • When sabudana is soaked properly transfer them into the colander, rest for 15-20 minutes, and let the excess water drain out.
  • Then add sabudana into the mixing bowl, and add crushed peanuts, black pepper powder, rock salt, and green chilies paste. Mix well.
  • Add yogurt and rajgira atta. Mix well and make a thick batter kind of mixture.
  • Make a small size pakoda in your fingers.
  • Now heat the oil in a pan adds pakoda batter using your fingers and thumb.
  • Don’t touch them for a minute otherwise, they will break and fall apart in the oil which makes a big mess.
  • Then after 1-2 minutes, move them around to get even browning. Once browned and crispy from all the sides.
  • Drain out on a wire rack to remove excess oil. Make another batch same like this.
  • Farali sabudana pakoda is ready.

Making aloo pakoda

  • In a mixing bowl mix the Rajgira flour and water to make the batter, rest the batter for 15 minutes.
  • Peel the potatoes and slice them into thin roundels.
  • On a plate, add the sliced potatoes, green chilies, black pepper powder, cumin powder, and rock salt, mix well.
  • Coat the potatoes with the batter, fry on medium flame until crisp and golden brown.
  • Serve this hot fried crispy bhajiya with tomato sauce or green chutney.


For sabudana bhajiya
  • curd gives softness to sabudana bhajiya.
  • fry sabudana bhajiya on medium heat.
For batata bhajiya
  • rest bhajiya batter for 15 minutes, so the flour will soak properly.
  • oil temperature should be high when you add bhajiya to it.
  • fry bhajiya on medium heat.
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