farali batata vada recipe | falahari aloo vada recipe

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farali batata vada recipe

farali batata vada is a delicious snack of potato vadas or potato bonda made for fasting or vrat.

5 from 3 votes
total time:
40minutes

farali batata vada recipe with step by step photos – delicious snack of potato vada or potato bonda made for fasting or vrat.

farali batata vada

sharing one more fasting recipe for navratri festival. these batata vadas are made with minimal spices and batter coated and then deep fried. in spite of being minimally spiced, they still taste good. the batter is made from flours which we use during fasting. few more snacks which you can make during fasting are:

for this falahari aloo vada recipe, i have used amaranth flour (rajgira atta). you can even use buckwheat flour (kuttu ka atta) and water chestnut flour (singhare ka atta). you can even use them in half-half proportions. sama ke chawal ka atta (barnyard millet flour) can also be used. you can also check this handy post on navratri vrat rules which shares the ingredients allowed for navratri fast.

apart from this recipe, i also use amaranth flour to make a variety of recipes like rajgira kheerrajgira paratha, rajgira ki poori, rajgira ki kadhi etc.

these falahari aloo vada  make for a nice snack during fasting. you can serve with homemade tomato sauce or tomato chutney, coconut chutney or tamarind chutney or phalahari chutney.

if you are looking for more navratri recipes then do check:

farali batata vada

5 from 3 votes
Prep Time:20 mins
Cook Time:20 mins
Total Time:40 mins
farali batata vada is a delicious snack of potato vadas or potato bonda made for fasting or vrat.
farali batata vada recipe
Course:snacks
Cuisine:gujarati
Servings:3 to 4

INGREDIENTS FOR farali batata vada

(1 CUP = 250 ML)

for potato stuffing

  • 300 grams potatoes (aloo) OR 3 medium potatoes - boiled
  • ¼ teaspoon black pepper - crushed OR ½ teaspoon crushed black pepper (kali mirch powder) or add as required
  • 8 to 10 cashews - chopped (kaju)
  • 1.5 to 2 teaspoons raisins - chopped (kishmish)
  • ½ teaspoon lemon juice or amchur powder (dry mango powder)
  • rock salt (sendha namak) - add as required

for batata vada batter

  • 1 cup amaranth flour (rajgira atta)
  • ½ teaspoon cumin seeds - slightly crushed (jeera)
  • ⅔ to ¾ cup water - add as required
  • rock salt as required (sendha namak)

other ingredients

  • peanut oil for deep frying (moongphali ka tel)

HOW TO MAKE farali batata vada

making potato stuffing for farali batata vada

  • rinse 3 medium potatoes (300 grams) very well and then boil or steam them in a pressure cooker. if pressure cooking, then pressure cook for 6 to 7 whistles with 1.5 to 2 cups water + 1/4 teaspoon rock salt.
  • when the potatoes are still warm, peel and mash them with a fork. mash the potatoes very well.
  • add 1/2 teaspoon crushed black pepper, 8 to 10 cashews (chopped) and 1.5 to 2 teaspoons raisins (chopped). also add salt.
  • add 1/2 teaspoon lemon juice. instead of lemon juice you can also add 1/2 teaspoon of dry mango powder or dry pomegranate powder. mix very well.
  • make small to medium balls from the potato mixture and slightly flatten them, so that they are easier to coat with batter as well as fry.

making batter for farali batata vada

  • in a bowl take 1 cup amaranth flour (rajgira atta).
  • add 1/2 teaspoon cumin seeds/jeera (slightly crushed) and rock salt as per taste.
  • add water in parts and begin to mix. depending on the type and quality of flour used, add 2/3 to 3/4 cup water or add as required.
  • mix to a slightly thick batter without any lumps.

making farali batata vada

  • now heat oil for deep frying in a kadai. keep the flame to medium or medium-high. add a small portion of the batter to test the oil temperature. if the batter comes up steadily and gradually, the vadas can be fried. if the batter comes up too quickly, the oil is very hot and if the batter portion stays at the bottom or comes up slowly, the oil is cold.
  • place spiced potato vada in the batter.
  • with a spoon or with your hands, gently coat the batter very well.
  • now gently place the batter coated potato vadas in the hot oil. fry at medium or medium-high. if you fry at a low temperature, the vadas absorb a lot of oil.
  • when one side is golden, then turn over and fry the other side.
  • turn over a couple of times for even frying. fry the batata vadas till they are golden and crisp from outside. if the oil becomes too hot while frying, then lower the flame.
  • remove the fried vadas with a slotted spoon draining excess oil if any from the spoon.
  • place them on kitchen paper towels. fry all batata vadas this way.
  • serve farali potato bonda with coconut chutney or tamarind chutney.

RECIPE TIPS

  • instead of lemon juice, you can use dry mango powder (amchur powder) or dry pomegranate powder (anardana powder).
  • you can also add green chilies and chopped coriander leaves in the potato filling if you want.
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preparation to make falahari aloo vada

making potato stuffing

1. rinse 3 medium potatoes (300 grams) very well and then boil or steam them in a pressure cooker. if pressure cooking, then pressure cook for 6 to 7 whistles with 1.5 to 2 cups water + ¼ teaspoon salt.

potatoes for farali batata vada recipe

2. when the potatoes are still warm, peel and mash them with a fork. mash the potatoes very well.

potatoes for farali batata vada recipe

3. add ½ teaspoon crushed black pepper, 8 to 10 cashews (chopped) and 1.5 to 2 teaspoons raisins (chopped). also add rock salt as per taste.

spices for farali batata vada recipe

4. add ½ teaspoon lemon juice. instead of lemon juice you can also add ½ teaspoon of dry mango powder (amchur powder) or dry pomegranate powder (anardana powder). mix very well.

lemon juice for farali batata vada recipe

5. make balls from the potato mixture and slightly flatten them, so that they are easier to coat with batter as well as fry.

making farali batata vada recipe

making farali batata vada batter

6. in a bowl take 1 cup amaranth flour (rajgira atta).

flour for farali batata vada recipe

7. add ½ teaspoon cumin seeds/jeera (slightly crushed) and rock salt as per taste.

spices for farali potato bonda recipe

8. add water in parts and begin to mix. depending on the type and quality of flour used, add ⅔ to ¾ cup water or add as required.

making farali potato bonda recipe

9. mix to a slightly thick batter without any lumps. to aerate the batter a bit, stir briskly for 1 minute.

making farali potato bonda recipe

10. below pic showing batter consistency.

batter for farali potato bonda recipe

making farali batata vada

11. now heat oil for deep frying in a kadai. keep the flame to medium or medium-high. add a small portion of the batter to test the oil temperature. if the batter comes up steadily and gradually, the vadas can be fried. if the batter comes up too quickly, the oil is very hot and if the batter portion stays at the bottom or comes up slowly, the oil is cold.

making farali potato bonda recipe

12. place potato vada in the batter.

frying vada - farali potato bonda recipe

13. with a spoon or with your hands, gently coat the batter very well.

frying vada - farali potato bonda recipe

14. now gently place the batter coated potato vadas in the hot oil. fry at medium or medium-high flame. if you fry at a low temperature, then the vadas will absorb a lot of oil.

frying vada - farali potato bonda recipe

15. when one side is golden, then turn over and fry the other side.

frying vada - farali batata vada recipe

16. turn over a couple of times for even frying. fry the vada till they are golden and crisp from outside. if the oil becomes too hot while frying, then lower the flame.

frying vada - farali potato bonda recipe

17. remove the fried vada with a slotted spoon draining excess oil if any from the spoon.

frying vada - farali batata vada recipe

18. place them on kitchen paper towels. fry all vada this way.

frying vada - farali batata vada recipe

19. serve falahari aloo vada with coconut chutney or tamarind chutney.

farali batata vada recipe


namaste, i am dassana

dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.

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8 comments/reviews

  1. Dear Dassana,
    Your recipes are simply awesome, and the way you explain each step makes it easy to cook.
    One small suggestion regarding vrat and fasting recipe is that they are called as “falahari” (i.e. fal+ahari) in hindi. Kindly make the necessary correction in names. Wish you even more success in your endeavors. God bless you.

    • thank you rahul. in hindi fasting recipes are called as falahari. in gujarati fasting recipes are called as farali. for the title i have used gujarati name. i will change and keep both.

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