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Farali batata vada recipe | how to make farali vada | farali batata vada with chutney

Farali batata vada is a deep-fried snack prepared with mildly spiced mashed potato baji which is then coated with singhara flour batter and then deep fried till golden crisp.  Crispy from the outside and soft from the inside, this mildly spiced batata vada with special farali chutney will surely satisfy your cravings for a delicious snack along with Tea or Coffee.  This farali vada is made during the Navratri fasting, or other upvaas or vrat days like Ekadasi, Mahashivratri or Janmashtami.

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Recipe video

Farali batata vada recipe | how to make farali vada | farali batata vada with chutney

Nehas Cook Book
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Farali Recipe, Snack
Cuisine Indian
Servings 15 vada

Ingredients
  

For masala

  • 4 medium size boiled potatoes
  • 2 tbsp oil
  • 1 tsp cumin seeds
  • 4 chopped green chilli
  • Salt to taste
  • 1 tsp black pepper powder
  • 1 tsp sugar
  • 2 tsp lemon juice
  • ¾ cup singhare ka atta

For outer layer

  • ¾ cup singhare ka atta
  • Salt to taste
  • Black pepper to taste
  • ¾ cup water or as required

For farali chutney

  • ¾ cup coriander leaves
  • 2 green chilli
  • 2 tbsp grated coconut
  • 1 tsp lime juice
  • ½ tsp sugar
  • Salt to taste
  • Water as required

Instructions
 

For batata vada

  • Boil and mash potatoes in a mixing bowl.
  • Heat oil in pan; add cumin seeds and green chilli. Sauté for a minute.
  • Add mashed potatoes, salt, pepper and sugar. Mix well.
  • Switch off the gas and add lemon juice. Mix well
  • Cool down the mixture properly.
  • Divide the potato mixture into equal round shape balls.
  • In a mixing bowl, add singhare ka atta, salt, pepper and ¾ cup of required water to make a medium thick batter. The batter should be just thick enough that it coats very easily to vada.
  • Add vada into the batter and coat with batter from all sides.
  • Heat oil in pan; add batter-coated vada into the oil.
  • Dry fry it on medium-high flame till it is golden brown from all sides,
  • Once browned from all sides, remove it.
  • Serve farali batata vada with chutney.

For farali chutney

  • In a grinding jar, add coriander leaves, green chilli, grated coconut, salt, sugar and lemon juice. Grind into a smooth paste
  • Remove it to the bowl and serve with batata vada.

Notes

  • batter should have medium-thick consistency.
  • fry vada on medium-high flame.

 

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