During fasting, we often look for something light yet satisfying, and these crispy farali pakoras are just ideal. In this recipe, I have prepared three different types of farali bhajiyas using basic fasting ingredients — batata chips bhajiya, stuffed green chilli bhajiya, and batata laccha bhajiya. Each variation has its own unique texture and taste, making this recipe both versatile and exciting.
The batata chips bhajiya are thin, crispy, and perfectly coated with a flavorful farali batter. The stuffed green chilli bhajiya offer a mildly spicy kick with a delicious filling inside, while the batata laccha bhajiya are crunchy on the outside and soft on the inside, giving a wonderful bite in every mouthful. All three types are light, flavorful, and can be prepared within minutes with minimal preparation.
These bhajiyas are mildly spiced and full of flavor, making them perfect for everyone. They taste great with green chutney or dahi and are best enjoyed hot with a cup of tea or coffee. Do try this quick and delicious recipe — it’s easy to make, wonderfully crispy, and absolutely tasty every time!
The key to making tasty farali bhajiya at home are
- Firstly, I prepared the bhajiya batter using rajgira flour. You can use any farali flour instead. I also added a little tapkir or arrowroot powder to the batter, which helps in binding. The consistency of the bhajiya batter is very important. It should be medium-thick — not too runny — because a thin batter will cause the pakodas to absorb more oil and become soggy instead of crisp. A medium-thick batter ensures that the outer layer turns golden and crunchy while the inside remains light and fluffy.
- Secondly, the frying process must be done carefully. Fry the pakodas on a medium flame, turning them occasionally so they cook evenly and develop a beautiful golden-brown crust on all sides.
- Lastly, farali bhajiyas taste best when served hot immediately with fried green chilies and chutney.
Related Recipe Collections
Recipe video
Farali bhajiya recipe | farali pakoda | farali batata bhajiya | bharela marcha bhajiya
Ingredients
For farali bhajiya batter
- 1.5 cup rajgira flour
- 2 tbsp tapkir - arrorrot flour
- 1 tbsp chopped green chilli
- Salt to taste
- ½ tsp red chilli powder
- Some coriander leaves
- 1.5 cup water or as required
For bharela marcha bhajiya
- 12-13 medium size green chilli
- 1 cup boiled and mashed potatoes
- ¼ cup coarsely crushed peanuts
- 2-3 chopped green chilli
- Salt to taste
- ½ tsp roasted cumin powder
- ½ tsp sugar
- 1 tsp lemon juice
- Some coriander leaves
batata laccha bhajiya
- 4 medium size potatoes
- 1 tbsp chopped green chilli
- Salt to taste
- 1 tsp red chilli powder
- 1 tsp lemon juice
- Some coriander leaves
- 1 cup rajgira flour
- 1 tbsp tapkir - arrarrot powder
Other ingredient
- Oil for frying
Instructions
Making farali bhajiya batter
- In a mixing bowl, add 1 cup rajgira flour, 2 tbsp tapkir (arrowroot) powder, 1 tbsp chopped green chilli, salt to taste, ½ tsp red chilli powder, and some coriander. Mix well.
- Gradually add 1.5 cups of water and make a medium-thick batter for bhajiya. Do not make the batter thin.
- Cover and let it rest for 10 minutes.
Making batata chips bhajiya
- Take 4 medium-sized potatoes, wash them, and peel their skin. Then, using a slicer, cut the potatoes into thin slices. Wash the slices with water to remove the starch. Then dry the potato slices.
- Heat the oil. Take the potato slices, coat them with the batter, and add them to the hot oil. Fry until the bhajiya become crispy and golden brown.
- Remove them onto a wire rack and fry the remaining bhajiya in the same way.
- Serve hot batata chips bhajiya with green chutney.
Making batata laccha bhajiya
- Take some batata chips and cut them into thin slices (refer to the video).
- In a mixing bowl, take 2 cups of potato slices. Add 1 tbsp chopped green chilli, salt to taste, 1 tsp red chilli powder, 1 tsp lemon juice, and some coriander leaves. Mix well.
- Then add 1 cup rajgira flour and 1 tbsp tapkir flour. Mix well.
- Sprinkle some water and make a thick batter for bhajiya (refer to the video).
- Slightly wet your fingers, take some batter, and give it the shape of bhajiya.
- Add to hot oil and fry the bhajiya on a medium flame.
- Serve hot batata laccha bhajiya with green chutney.
Making bharela marcha bhajiya
- Take 12–13 green chillies, make a slit in the center, and remove their seeds.
- In a mixing bowl, add 1 cup boiled and mashed potatoes, ¼ cup coarsely crushed peanuts, 2–3 chopped green chillies, salt to taste, ½ tsp roasted cumin powder, ½ tsp sugar, 1 tsp lemon juice, and some coriander leaves. Mix well. The masala is ready.
- Stuff the masala into the green chillies, then coat them with the bhajiya batter and add them to hot oil.
- Fry the bhajiya on a medium flame until they are crispy and golden brown.
- Bharela marcha bhajiya is ready. Serve hot with green chutney.
Notes
- You can use any farali flour instead of rajgira flour.
- The consistency of the bhajiya batter should be medium-thick.
- Tapkir flour helps bind the bhajiya batter.
- Fry the bhajiyas on a medium flame.
- Cut the batata chips into thin slices.
- The proportion of rajgira flour should be half the quantity of the batata slices.
- The bhajiya mixture should be medium-thick and properly bind.