Farali bhajiya | farali pakoda | farali bhajiya without frying | how to make farali pakora
Ingredients
- 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
Instructions
- 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.
Notes
- 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.