Farali batata vada recipe

Farali batata vada recipe – made during the Navratri fasting, or other upvaas or vrat days like ekadasi, maha shivratri or Janmashtami or gauri vrat.

Faraali Batatavada - Vrat ka khana - Navratri Fasting recipe

Even though this farali vada does not have any spices added except the black pepper powder, It still tastes delicious and fantastic. Sugar and lemon juice is added to balance out the flavors.

It is little tricky to work with singhare ka atta because it has tendency to absorb more oil. So to avoid absorbing extra oil, you need to dry them on medium-high heat. We usually fry other regular food like samosa or pakora on medium heat. But for this, you need to fry on medium-

The regular batata vada recipe has outer layer made from besan and inside is made from onion-potato mixture. But to make this for fasting, Inside mixture is made from only potatoes with very minimal flavoring ingredients. While Singhare ka atta (water chestnut flour) is used to make the outer layer.

This is one of my favorite farali recipes. Other than this, I like sabudana vada most.

During my childhood, while mom keep the vrat. I remember that dad always bring some vadas home from farsan shop. I enjoyed them very much even though I was not on fast. We call this buff vada at home.

I recommend that when you remove the vada from the oil, remove on paper towel lined plate and put the double layer of paper towel, so it can absorb excess oil. And also before serving I do pat the top and side of vada gently with the paper towel to remove excess oil. Because these farali batata vadas are more oily than any usual fried food.

Check out other farali recipes (Vrat ka khana)
Suran chips  //  Arbi chips  //  Sama ke chawal cutlet


How to make Farali batata vada recipe (Step by Step Photos):


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1) First make the potato mixture. For that boil the potatoes in pressure cooker till it is soft. Take washed potatoes in a cooker, add enough water, so potatoes are submerged in the water. Cover with the lid, put the weight on. Turn the heat on medium and let it cook for 2-3 whistles. Time and number of whistles may vary depending on the size and type of the potato.

2) Let it cool down to touch, Then peel it and mash using potato masher.

3) Heat the oil in a pan on medium heat. Once hot add cumin seeds and let them sizzle.
Faraali Batetavada - Vrat ke batatavada - Navratri Fasting recipe

4) Then add chopped green chili. Saute for 20 seconds.
Faraali Batetavada - Vrat ke batatavada - Navratri Fasting recipe

5) Add mashed potatoes, salt, black pepper powder and sugar.
Faraali Batetavada - Vrat ke batatavada - Navratri Fasting recipe

6) Mix well. Cook till potatoes get heated through. Finally add lemon juice, mix. Remove it to another plate, so it cools down quickly.
Faraali Batetavada - Vrat ke batatavada - Navratri Fasting recipe
7) While potato mixture is cooling, let’s make batter. Take singhare ka atta, salt, pepper in a bowl. And mix well.
Faraali Batetavada - Vrat ke batatavada - Navratri Fasting recipe

8) Now add little water a time and make smooth batter. By adding little water at a time, there won’t be any lumps in the batter. Batter should be not too thick not too thin. It should be just thick enough that it coats very easily to vada.
Faraali Batetavada - Vrat ke batatavada - Navratri Fasting recipe

9) Now potato mixture should be cool to touch. Divide it into 8 equal portions and shape them into round, smooth ball. And meanwhile heat the oil in pan for deep frying on medium-high heat. Oil should be hot enough (more hot than usual all frying). How to check oil is hot enough or not? Drop small portion of batter into oil and if it comes on top of oil immediately then oil is ready for frying. If oil is not hot enough then vada will break into the oil and it will absorb more oil. Once oil is hot, deep one potato ball in the batter and coat with batter from all the sides.
Faraali Batetavada - Vrat ke batatavada - Navratri Fasting recipe

10) Gently and carefully drop batter coated ball into the oil. 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. If you touch with your spatula then it might get break.
Faraali Batetavada - Vrat ke batatavada - Navratri Fasting recipe

11) After a minute of so, you can flip them or move around for even browning.
Faraali Batetavada - Vrat ke batatavada - Navratri Fasting recipe

12) Once browned and fried from all the sides, remove it to the paper towel lined plate using slotted spatula.
Faraali Batetavada - Vrat ke batatavada - Navratri Fasting recipe

Serving suggestion: During the fasting or vrat or upvaas, these farali batata vada can be served as a snack. You can have this vrat ki green chutney as a dipping sauce.

Faraali Batetavada - Vrat ke batatavada - Navratri Fasting recipe

Farali batata vada recipe | Vrat ke batata vada | Farali recipes
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Farali batata vada recipe (Farali recipes)

US measuring cups are used (1 cup = 240 ml)
Course Snack
Cuisine Indian
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Yield 8 batata vada
Author Kanan

Ingredients (1 cup = 240 ml)

For potato mixture –

  • 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

For outer layer –

  • cup Singhare ka atta (Water chestnut flour)
  • Rock salt (Sendha namak) to taste
  • Black pepper powder to taste
  • ¼ to ⅓ cup Water

Instructions

Making potato mixture"

  1. ake washed potatoes in a cooker, add enough water, so potatoes are submerged in the water. Cover with the lid, put the weight on.
  2. Turn the heat on medium and let it cook for 2-3 whistles.
  3. Let it cool down to touch, Then peel it and mash using potato masher.
  4. Heat the oil in a pan on medium heat. Once hot add cumin seeds and let them sizzle.
  5. Then add chopped green chili. Saute for 20 seconds.
  6. Add mashed potatoes, salt, black pepper powder and sugar.
  7. Mix well. Cook till potatoes get heated through.
  8. Finally add lemon juice, mix.
  9. Turn off the stove.
  10. Remove it to another plate, so it cools down quickly.

making the batter:

  1. Take singhare ka atta, salt, pepper in a bowl. And mix well.
  2. Now add little water a time and make smooth batter. It should be just thick enough that it coats very easily to vada.

Making farali batata vada recipe:

  1. Divide the potato mixture into 8 equal portions and shape them into round, smooth ball.
  2. And meanwhile heat the oil in pan for deep frying on medium-high heat.
  3. Oil should be hot enough (more hot than usual all frying). If oil is not hot enough then vada will break into the oil and it will absorb more oil.
  4. Once oil is hot, deep one potato ball in the batter and coat with batter from all the sides.
  5. Gently and carefully drop batter coated ball into the oil.
  6. 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.
  7. After a minute of so, you can flip them or move around for even browning.
  8. Once browned and fried from all the sides, remove it to the paper towel lined plate using slotted spatula.
  9. Serve warm

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5 Comments

  1. Sharmi
    • Kanan