farali batata vada
farali batata vada is a delicious snack of potato vadas or potato bonda made for fasting or vrat.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings: 3 to 4
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)
- peanut oil for deep frying (moongphali ka tel)
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.
- 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.