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Farali bhajiya | farali pakoda | farali bhajiya without frying | how to make farali pakora

Nehas Cook Book
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Farali Recipe
Cuisine Indian
Servings 4 servings


  • ¾ cup sama rice
  • 2 medium size raw potatoes or 1 cup grated potatoes
  • 1 cup soaked sabudana 1/2 cup raw sabudana soaked into ½ cup water
  • ½ cup slightly crushed peanuts
  • ½ cup curd
  • 1 tbsp green chilli paste
  • 2 chopped green chilli
  • 1 tsp cumin seeds
  • Salt to taste
  • ½ black pepper powder
  • ½ tsp sugar
  • 1 tsp lemon juice
  • ½ cup coriander leaves
  • Oil for deep frying


  • In a pan, add sama rice and roast it for 1-2 minutes.
  • Cool down the mixture and grind it into fine powder. Keep it aside.
  • Then grate 2 medium size raw potatoes with a big hole grater. Wash grated potatoes to remove their starch. Squeeze water from it and keep it aside.
  • Now in a mixing bowl, add 1cup sama rice powder, 1 cup grated potatoes, 1 cup soaked sabudana, ½ cup crushed peanuts, ½ cup curd, 1 tbsp green chili paste, 2 chopped green chili, 1 tsp cumin seeds, salt to taste, ½ tsp black pepper powder, ½ tsp sugar, 1 tsp lemon juice, and some coriander leaves. Mix well.
  • Mixture bind properly rests only for 5 minutes.
  • Now heat oil, wet your figure slightly with water and take out a little bhajiya mixture and add it to the hot oil.
  • Fry pakoda on medium flame till it becomes crispy and golden brown.
  • Serve hot pakoda with green chutney and fried chili.
  • For non-fried pakoda, place appe pan on the gas. Add 1 tsp oil to each cavity.
  • Add the batter to the cavity and cook it on low-medium flame till it becomes crispy from both sides.
  • Serve non-fried bhajiya with chutney and green chili.


  • Roast sama rice on low flame so moisture evaporated from it.
  • Sama rice powder gives crispiness and binding to the pakoda mixture
  • Wash grated potatoes, so starch will remove from their upper surface
  • Soaked sabudana gives fluffiness and softness to pakoda
  • Curd gives softness and taste to pakoda
  • Do not add water to pakoda batter
  • Rest pakoda batter only for 5 minutes, do not rest it for a longer time.
  • Add sama rice powder if the pakoda batter is slightly thin.
  • Fry pakoda on medium flame.
  • In appe pan, Cook pakoda on low-medium flame, so it will be properly cooked and not raw from inside
  • Farali pakoda tastes great when it is served hot.