Farali Batata Vada

Farali Batata Vada has this toothsome base of potatoes which is sauteed with spices and finally its fritters are made by coating it with kuttu ka aata. Here is a simple recipe of how to make farali batata vada.
Farali Batata Vada has this toothsome base of potatoes which is sauteed with spices and finally its fritters are made by coating it with kuttu ka aata.
Batata Vada is a famous Maharashtrian snack which can be even called potato fritters. While Babycorn Fritters are made by using tender pods of baby corn, for making Batata Vada, mashed potato ball is coated with chickpea flour and fried.
Though my mom made uber delicious Batata Vada, during the fast of Navratri, she slightly tweaked its recipe and made Farali Batata Vada instead!
Not only did we all feast on it along with other Falhari recipes like Vrat ka Pulao, Sabudana Thalipeeth, but I specifically loved munching them more as they had the balance of tenderness and crunchiness. And, compared to the regular Falhari dishes made during fast, Farali Batata Vada seems unique and a snack that can be made on the spur of the moment.
Farali Batata Vada has this toothsome base of boiled, grated potatoes which is sauteed with spices and finally its fritters are made by coating it with kuttu ka aata.
You may think that why do we have to saute the potatoes with spices first? But, by doing that, you assure that the potatoes and fennel powder, cumin seeds, green chilli, fresh coriander blend well with each other and their respective flavours overlap. Also, by sauteeing this base, it feels cooked and Farali Batata Vada doesn't taste uncooked or raw.
Having said that, if you have potatoes at home, then trust me, making Farali Batata Vada doesn't take any tedious preparation. Roll them up while the nine festive nights are still making us rejoice and make sure to serve them with fresh coriander chutney!
Farali Batata Vada has this toothsome base of potatoes which is sauteed with spices and finally its fritters are made by coating it with kuttu ka aata.

Farali Batata Vada Recipe

Farali Batata Vada

Farali Batata Vada has this toothsome base of potatoes which is sauteed with spices and finally its fritters are made by coating it with kuttu ka aata.
 Course Snack
 Cuisine Indian
 Prep Time 10 minutes
 Cook Time 20 minutes
 Total Time 30 minutes
 Servings  People
 Calories 100 kcal
 Author Neha Mathur

Ingredients

  • 1 and 1/2 cup Kuttu Ka Atta
  • 1 tbsp Ghee
  • 1 tsp Cumin Seeds
  • 1 tsp Fennel Powder
  • 1 tsp Green Chilli Finely Chopped
  • 2 tbsp Fresh Coriander Finely Chopped
  • 2 cups Potato Boiled and Mashed
  • Salt to taste
  • Ghee or oil for frying

Instructions

  1. Add kuttu ka atta in a bowl.
  2. Add salt and water and mix to make a pakodi like batter.
  3. Heat ghee in a pan.
  4. Once the ghee is hot, add cumin seeds and fennel powder and let them crackle for a few seconds.
  5. Add green chilli , fresh coriander and boiled potato and mix well.
  6. Cook for 2-3 minutes.
  7. Add salt and mix well.
  8. Remove the pan from heat and let the mixture cool.
  9. Heat ghee or oil for frying the batata vada,
  10. Make small balls from the potato mixture.
  11. Dip the balls in kuttu ka atta batter and drop the balls in hot oil.
  12. Dip the balls in kuttu ka atta batter and drop the balls in hot oil.
  13. Fry on medium heat until slightly browned and crisp from outside.
  14. Serve hot with Vrat wali Dhanya ki Chutney.
Nutrition Facts
Farali Batata Vada
Amount Per Serving
Calories 100Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Cholesterol 9mg3%
Sodium 20mg1%
Potassium 463mg13%
Carbohydrates 14g5%
Fiber 3g13%
Protein 3g6%
Vitamin A 15IU0%
Vitamin C 12.5mg15%
Calcium 51mg5%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

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