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