Farali Batata Vada (Farali Recipes)
Farali batata vada - This farali recipe made during the Navratri fasting, or other upvaas or vrat days like Ekadasi, Mahashivratri or Janmashtami or Gauri vrat.
- Prep time
- 15 min
- Cook time
- 35 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 tablespoon Peanut Oil (+ more for deep frying)
- ½ teaspoon Cumin seeds
- 1-2 Green chilies (chopped finely)
- 2 medium or 1 ½ cups Potatoes (boiled, peeled, mashed)
- Rock salt (Sendha namak) (to taste)
- ½ teaspoon Black pepper powder (or to taste)
- 1 ½ teaspoon Lemon juice
- ½ teaspoon Sugar
- ⅓ cup Singhare ka atta (Water chestnut flour)
- Rock salt (Sendha namak) (to taste)
- Black pepper powder (to taste)
- ¼ to ⅓ cup Water
Instructions
- 1
Wash and scrub the potatoes really well.
- 2
Take them into a pressure cooker, add enough water, so potatoes are submerged in the water. Cover with the lid, put the weight on.
- 3
Turn the heat on medium and let it cook for 2-3 whistles.
- 4
Once pressure releases open the lid and remove the potatoes.
- 5
Let it cool down to touch, Then peel it and mash using a potato masher.
- 6
Alternately you can boil the potatoes in instant pot.
- 7
Heat the oil in a pan on medium heat. Once hot add cumin seeds and let them sizzle.
- 8
Then add chopped green chili. Saute for 20 seconds.
- 9
Add mashed potatoes, salt, black pepper powder, and sugar.
- 10
Mix well. Cook till potatoes get heated through.
- 11
Finally add lemon juice, mix.
- 12
Turn off the stove and remove it to another plate, so it cools down quickly.
- 13
Take singhare ka atta, salt, pepper in a bowl.
- 14
Mix well.
- 15
Now add little water at a time and make a smooth batter.
- 16
It should be just thick enough that it coats very easily to vada.
- 17
Divide the potato mixture into 8 equal portions and shape them into a round, smooth ball.
- 18
And meanwhile, heat the oil in a pan for deep frying on medium-high heat. Oil should be hot enough (more hot than usual all frying).
- 19
Once the oil is hot, deep one potato ball in the batter and coat with batter from all the sides.
- 20
Gently and carefully drop batter-coated ball into the oil.
- 21
Deep fry it till it is golden brown from all the sides. do not disturb the vada for at least 1 minute after adding in the oil. After a minute or so, you can flip them or move around for even browning.
- 22
Once browned and fried from all the sides, remove it to a paper towel lined plate using a slotted spatula.
- 23
Serve warm.