how to make farali batata vada
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Farali Batata Vada Recipe (Farali Recipes)

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.
Course Snack
Cuisine Indian
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8 batata vada
Calories 362kcal
Author Kanan


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


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.
  • 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.


  • 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.


Serving: 2batata vada | Calories: 362kcal | Carbohydrates: 14.5g | Protein: 1.5g | Fat: 33.9g | Saturated Fat: 5.7g | Cholesterol: 0mg | Sodium: 245mg | Potassium: 251mg | Fiber: 1.4g | Sugar: 1.5g
*Nutrition information is a rough estimate for 1 serving
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