Farali batata vada recipe
Farali batata vada recipe – This farali recipe made during the Navratri fasting, or other upvaas or vrat days like Ekadasi, Mahashivratri or Janmashtami or Gauri vrat.
The regular batata vada recipe has an outer layer made from besan and inside is made from the onion-potato mixture. But to make it farali food for vrat, 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 brings some vadas home from the farsan shop. I enjoyed them very much even though I was not fasting. We call this buff vada at home.
Few notes on this farali batata vada:
- 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 a little tricky to work with singhare ka atta because it has a tendency to absorb more oil. So to avoid absorbing extra oil, you need to fry 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-high heat.
- I recommend that when you remove the vada from the oil, remove on a 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.
How to make farali batata vada?
1) Heat the oil in a pan on medium heat. Once hot add cumin seeds and let them sizzle.
2) Then add chopped green chili. Saute for 20 seconds.
3) Add mashed potatoes, salt, black pepper powder, and sugar.
4) Mix well. Cook till potatoes get heated through. Finally add lemon juice, mix. Remove it to another plate, so it cools down quickly.
5) While potato mixture is cooling, let’s make the batter. Take singhare ka atta, salt, pepper in a bowl. And mix well.
6) Now add little water at a time and make a 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.
7) Now potato mixture should be cool to touch. Divide it into 8 equal portions and shape them into a round, smooth ball. 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).
How to check the oil is hot enough or not? Drop a small portion of batter into the oil and if it comes on top of oil immediately then the oil is ready for frying. If the oil is not hot enough then vada will break into the oil and it will absorb more oil. 
8) Once the oil is hot, deep one potato ball in the batter and coat with batter from all the sides. 
9) Gently and carefully drop a 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 a break.
10) After a minute or so, you can flip them or move around for even browning.
11) Once browned and fried from all the sides, remove it to the paper towel-lined plate using a slotted spatula.
During the fasting or vrat or upvaas, these farali batata vada can be served as a snack. You can have this farali chutney as a dipping sauce.
Check out more Farali Food Recipes
Suran chips // Rajgira puri // Sabudana tikki // Sama ke chawal ki tikki // sabudana thalipeeth
Farali Batata Vada (Farali Recipes)
Ingredients
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:
- 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
Making Potato Mixture (Stuffing):
- Wash and scrub the potatoes really well.
- Take them into a pressure 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.
- Once pressure releases open the lid and remove the potatoes.
- Let it cool down to touch, Then peel it and mash using a potato masher.
- Alternately you can boil the potatoes in instant pot.
- Heat the oil in a pan on medium heat. Once hot add cumin seeds and let them sizzle.
- Then add chopped green chili. Saute for 20 seconds.
- Add mashed potatoes, salt, black pepper powder, and sugar.
- Mix well. Cook till potatoes get heated through.
- Finally add lemon juice, mix.
- Turn off the stove and remove it to another plate, so it cools down quickly.
Making the Batter:
- Take singhare ka atta, salt, pepper in a bowl.
- Mix well.
- Now add little water at a time and make a smooth batter.
- It should be just thick enough that it coats very easily to vada.
Making Farali Batata Vada Recipe:
- Divide the potato mixture into 8 equal portions and shape them into a round, smooth ball.
- 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).
- Once the oil is hot, deep one potato ball in the batter and coat with batter from all the sides.
- 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. After a minute or so, you can flip them or move around for even browning.
- Once browned and fried from all the sides, remove it to a paper towel lined plate using a slotted spatula.
- Serve warm.
Notes
- Heat the oil on medium-high heat and Oil temperature should be really hot for frying vadas.
- If the oil is not hot enough then it will absorb more oil.
- Once you add batata vada into the hot oil, do not disturb them for a minute. If you do so then it will break into the oil while frying process.
I found ths recipe last week, whn I was so hungry but was fasting so didn’t hv mch option n was left wid afternoons bateta ni khichdi with shingdana powder, came thru ths recipe n I added shigoda flour n othr things n made tth withn 10 minutes.n d result was awesum………..it was so crispy n yummy…….tht I m going to make ths todyalso as its so instant..
glad to hear that you liked it.