FARARI BATATA VADA
FOR VRAT/FASTING
(Yield: 10 Batata Vada)
SKIP
INGREDIENTS THAT IS RISTRICTED TO CONSUME AS PER YOUR FASTING RULES AND REGULATIONS.
Farari
Batata Vada made from spicy potato filling and rolled in rajgara flour and
deep-fried in oil. Since it is made from rajgara flour (fasting flour), it is
consumed during Navratri fasting.
INGREDIENTS
FOR BATATA VADA:
· 2 medium to large Potatoes OR
2 cups, boiled and peeled
· 3 T Roasted Peanuts,
coarsely pounded in mortar and pestle
· 1 tsp. Ginger, finely
chopped
· 4 Green Chilies or as per
taste, chopped
· 4 T Coriander Leaves,
chopped
· 1 tsp. Sugar or as per
taste
· ½ tsp. Aamchur Powder OR
1 tsp. Lemon Juice
· ¼ tsp. Black Pepper Powder
· ½ tsp. Sendha Namak/Rock Salt
or as per taste
INGREDIENTS
FOR BATTER:
· 1/2 cup Rajgara
Flour/Amaranth Flour
OR
¼ cup Rajgara Flour/Amaranth Flour and ¼ cup Singada Flour/Water
Chestnut Flour
· ¼ tsp. Cumin Seeds
· ¼ tsp. Sendha Namak/Rock Salt
· Water roughly ½ cup or as
needed
· Pinch Turmeric Powder
(OPTIONAL) I did not add.
· ¼ tsp. Kashmiri Red Chili
Powder (OPTIONAL) I did not add.
LET’S
COOK:
Boil,
peel and coarsely mash potatoes.
In
a bowl combine all ingredients under “ingredients for batata vada heading” and
make 10 smooth balls. Keep aside.
In
a bowl combine rajgara flour, cumin seeds and salt and add little water at a
time and prepare smooth batter.
Heat
enough oil in a deep pan on medium high heat.
PLEASE
READ TIPS BEFORE FRYING.
Once
oil is hot roll batata vada in rajgara flour batter and deep fry.
Fasting
flour are gluten free so while dropping batata vada in hot oil some of rajgara
flour batter may get separated in oil, but that’s normal with this flours.
Fry
3-4 batata vada at a time depending on size of your pan. Do not overcrowd.
Fry
batata vada until golden brown in color. Do not move them around too much.
Place
fried batata vada on paper napkin to absorb extra oil.
Finish
making remaining batata vada.
Serve
hot batata vada with chutney of your choice.
Enjoy…
TIPS:
(1)
Take enough oil to submerge batata vada completely in oil; otherwise rajgara
batter layer will fall apart from part of batata vada that is not submerged in
oil.
(2)
All kinds off Fasting flour (Rajgara Flour, Singada Flour, and Kuttu Ka Atta)
absorb more oil compare to besan flour so fry batata vada in medium high heat.
Frying
on medium high heat may prevent rajgara batter falling off from batata vada
too.
(3) Once you drop batata vada in hot oil, do
not move around batata vada in beginning. Otherwise part of rajgara batter from
vada will stick to the strainer.
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