• Amita Garg

Farali Batata Vada

This recipe is inspired by my all time favorite fast food Maharashtrian recipe of Batata Vada. The regular batata vada recipe has an outer layer of besan and inside filling is made from the onion-potato mixture but in this vrat recipe we use potatoes and paneer for filling and kuttu ka atta is used to make the outer layer.


Author--------- Amita Garg

Preparation Time 15 min

Cooking Time--------15 min

Total time-------------30 min

Serving-----------------4


Ingredients-

For Vadas

  • Potatoes 4 medium size boiled

  • Paneer 1/2 cup grated

  • Green chilies 2 finely chopped

  • Peanut 1 tab Sp. crushed

  • Cashew nut 5 cut into small pieces

  • Jeera Powder 1 t Sp.

  • Black Pepper 1 t Sp.

  • Mustard seeds 1/2 t sp.

  • kari Patta 4

  • Lemon juice 1 lemon

  • Coriander leaves 1 tab Sp.finely chopped

  • Rock Salt to taste

  • Oil for frying

For Batter-

  • Kuttu or buck wheat flour one cup

  • Salt to taste

  • Red or black pepper powder 1/2 t Sp.

  • Water 1/4 cup to 1/3 cup

How to Make-

Making Potato Mixture (Stuffing):

  1. Peel boiled potatoes mash using a potato masher.

  2. Mash paneer.

  3. Heat the oil in a pan, add mustard seeds and curry patta and let them sizzle.

  4. Then add chopped green chili. Saute for 20 seconds.

  5. Add mashed potatoes, salt, black or red pepper powder,mix well.

  6. Add paneer, crushed peanut and cashewnut and mix well and cook 3-4 minutes.

  7. Finally add lemon juice, mix.

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


For batter-

  1. Take the flour mixture in a mixing bowl. 

  2. Add salt, black or red pepper and water and mix well to prepare a batter of medium consistency (neither too thick or runny)

Making Farali Batata Vada -

  1. Make small round vadas from the above dough.

  2. Heat the oil in a pan,

  3. Deep one potato ball in the batter and coat with batter from all the sides.

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

  5. Deep fry it till it is golden brown from all the sides.

  6. Remove it to a paper towel lined plate.

  7. Serve hot with coriander mint green chutney, homemade tomato chutney or coconut chutney.

Tips-

  1. Always fry on medium-high heat. If the oil is not hot enough then it will absorb more oil.

  2. Once you add batata vada into the hot oil, turn after a minute otherwise it will break.

  3. You can make batter with Sabudana flour, Singhada flour etc

Step By Step Recipe of Farali batata Vada-

Peel boiled potatoes mash using a potato masher. Mash paneer. Heat the oil in a pan, add mustard seeds and curry patta and let them sizzle. Then add chopped green chili. Saute for 20 seconds.

Then add chopped green chili. Saute for 20 seconds.Add mashed potatoes, salt, black or red pepper powder,mix well. Add paneer, crushed peanut and cashewnut and mix well and cook 3-4 minutes. Finally add lemon juice, mix.

Take the flour mixture in a mixing bowl. Add salt, black or red pepper and water and mix well to prepare a batter of medium consistency (neither too thick or runny). Make small round vadas from the above dough. Heat the oil in a pan, Deep one potato ball in the batter and coat with batter from all the sides.

Deep fry it till it is golden brown from all the sides. Remove it to a paper towel lined plate. Serve hot with coriander mint green chutney, homemade tomato chutney or coconut chutney.




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