Farali Batata Vada (Farali Recipes)

Ingredients

• 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. 1

   --- Making Potato Mixture (Stuffing): ---

2. 2

   Wash and scrub the potatoes really well.

3. 3

   Take them into a pressure cooker, add enough water, so potatoes are submerged in the water. Cover with the lid, put the weight on.

4. 4

   Turn the heat on medium and let it cook for 2-3 whistles.

5. 5

   Once pressure releases open the lid and remove the potatoes.

6. 6

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

7. 7

   Alternately you can boil the potatoes in instant pot.

8. 8

   Heat the oil in a pan on medium heat. Once hot add cumin seeds and let them sizzle.

9. 9

   Then add chopped green chili. Saute for 20 seconds.

10. 10

    Add mashed potatoes, salt, black pepper powder, and sugar.

11. 11

    Mix well. Cook till potatoes get heated through.

12. 12

    Finally add lemon juice, mix.

13. 13

    Turn off the stove and remove it to another plate, so it cools down quickly.

14. 14

    --- Making the Batter: ---

15. 15

    Take singhare ka atta, salt, pepper in a bowl.

16. 16

    Mix well.

17. 17

    Now add little water at a time and make a smooth batter.

18. 18

    It should be just thick enough that it coats very easily to vada.

19. 19

    --- Making Farali Batata Vada Recipe: ---

20. 20

    Divide the potato mixture into 8 equal portions and shape them into a round, smooth ball.

21. 21

    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).

22. 22

    Once the oil is hot, deep one potato ball in the batter and coat with batter from all the sides.

23. 23

    Gently and carefully drop batter-coated ball into the oil.

24. 24

    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.

25. 25

    Once browned and fried from all the sides, remove it to a paper towel lined plate using a slotted spatula.

26. 26

    Serve warm.