HomeSnacksBhajiyaFarali bhajiya recipe | instant farali pakoda | farali pakora

Farali bhajiya recipe | instant farali pakoda | farali pakora

Farali Bhajiya, also known as Farali Pakoda, is a quick and easy snack recipe, especially perfect for vrat (fasting) days. These bhajiyas are light, flavorful, and can be prepared in just a few minutes, making them ideal when you want something tasty without spending too much time in the kitchen.

In this recipe, I prepare the farali bhajiya flour instantly in a mixer jar, ensuring it’s fresh and smooth. To enhance the taste and texture, I make a potato–curd-based mixture and add it directly to the flour. This combination gives the bhajiyas a naturally soft, fluffy inside and a delightfully crisp exterior — all without adding Eno or baking soda.

Mildly spiced and full of flavor, these pakodas pair wonderfully with your favorite chutney — whether it’s tangy green chutney or sweet date–tamarind chutney. Served hot with a cup of tea or coffee, they are sure to satisfy your snack cravings during fasting days or even on regular evenings.

Do give this easy and delicious recipe a try — you’ll love how quickly it comes together and how irresistibly tasty it turns out!

The key to making tasty farali bhajiya at home are

Firstly, to prepare the instant farali bhajiya flour, I start by grinding sabudana (sago) and sama rice (barnyard millet) into a fine powder. The proportion of sama rice should be half that of sabudana. This combination forms the base of the flour, where sabudana provides a delightful crispiness, and sama rice helps in giving the mixture a good binding. For extra softness and puffiness, I prepare a paste of boiled potatoes and fresh curd, and mix it directly into the flour. This paste plays a key role in making the bhajiya soft and fluffy from the inside without the need for adding soda or Eno, which are usually used for aeration.

Secondly, to achieve perfectly crispy farali bhajiya, the consistency of the batter is crucial. The batter should be medium-thick — not too runny — as a thin batter will make the pakodas absorb more oil and turn soggy instead of crisp. A medium-thick batter ensures that the outer layer turns golden and crunchy while the inside remains light and fluffy.

Lastly, 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. Once done, serve the hot, crispy farali bhajiya immediately with fried green chilies and your favorite farali chutney for the best taste. They are especially delicious when enjoyed fresh and hot, as the contrast between the crunchy exterior and soft interior is at its peak.

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Recipe video 

Farali bhajiya recipe | instant farali pakoda | farali pakora

Author Nehas Cook Book
No ratings yet
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Farali Recipe, Vrat
Cuisine Indian
Servings 5 servings

Ingredients
 

Farali bhajiya

  • 1 cup sabudana
  • ½ cup sama rice
  • 2 medium size boiled potatoes
  • ½ cup curd
  • ½ cup water or as required
  • 4-5 green chilli
  • 1 tsp cumin seeds
  • ¼ cup roasted peanuts
  • ½ cup coriander leaves
  • 2 tbsp white sesame seeds
  • Salt to taste
  • ½ tsp black pepper powder
  • 1 tsp sugar
  • 1 tbsp lemon juice
  • 1 tbsp oil
  • Oil for frying

For curd chutney

  • ½ cup coriander leaves
  • ½ cup mint leaves
  • 2-3 green chilli
  • ½ inch ginger
  • 1 tbsp roasted chana dal
  • Salt to taste
  • ½ tsp sugar
  • ½ tsp chaat masala
  • Pinch of black salt
  • ½ tsp cumin powder
  • ½ tsp lemon juice
  • 4 tbsp + 1 cup curd
  • 1 ice cubes

Instructions

  • Take 1 cup sabudana and add into pan, roast it on low flame for 2 minutes so it become crispy. Take out into plate and cool down.
  • In a mixture jar, add sabudana and ½ cup sama rice. Grind it into fine powder. Farali bhajiya flour is ready. keep it aside.
  • Then in a mixture jar, add 2 boiled potatoes pieces, ½ cup curd and ½ cup water. Grind into smooth paste. Keep it aside.
  • Now in a mixing bowl, add grinded farali flour and potatoes-curd paste. Mix well. Cover and rest for 10-15 minutes.
  • Then in a mixture jar, add 4-5 green chilli, 1 tsp cumin seeds, and ¼ cup roasted peanuts. Coarsely crush it on pulse grinding.
  • Now bhajiya mixture is soak properly, then add grinded green chilli-peanuts coarse paste, ½ cup coriander leaves, 2 tbsp white sesame seeds, salt to taste, ½ tsp black pepper powder, 1 tsp sugar and 1 tbsp lemon juice. Mix well.
  • Then add 1 tbsp oil and mix well and whisk batter for 2 minutes so it becomes light and fluffy.
  • Now slightly wet your hand and take small portion of bhajiya batter.
  • Then heat oil and add bhajiya into oil. Stir continuously and fry it on medium flame till it become crispy from both the sides. Fry all bhajiya into same way.
  • Farali bhajiya is ready. serve it with curd coriander chutney.

Making Coriander Curd Chutney

  • In a mixer jar, add ½ cup coriander leaves, ½ cup mint leaves, 2-3 green chilies, ½-inch ginger, 1 tbsp roasted chana dal, ½ tsp sugar, salt to taste, ½ tsp chaat masala, a pinch of black salt, ½ tsp cumin powder, ½ tsp lemon juice, 4 tbsp curd, and 1 ice cube.
  • Grind the mixture into a smooth paste.
  • In a bowl, take 1 cup curd and add the chutney mixture. Mix well.
  • Your restaurant-style coriander curd chutney is ready to serve.

Notes

  • Roast sabudana on medium flame until it becomes crispy and can be easily ground into powder.
  • The proportion of sama rice should be half that of sabudana.
  • Grind sabudana and sama rice into a fine powder.
  • Dahi enhances the taste and gives softness to the bhajiya.
  • Boiled potatoes contain starch, which helps the bhajiya puff up without adding Eno or soda.
  • The consistency of the bhajiya batter should be medium-thick; do not make the batter thin.
  • Fry the bhajiya on medium flame.
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