25 min
Farali Batata Vada (Fasting Potato Fritters)
Recipe GLPR9ba884f02d3979
Crispy golden fried potato fritters made with water chestnut flour, traditionally served during Hindu fasting periods. These gluten-free, dairy-free snacks feature mashed potatoes infused with cumin, green chili, and lemon juice, coated in a smooth batter and deep-fried until golden. A delicious side dish that's naturally vegan-friendly.
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Ingredients
3 Potatoes, medium, boiled, peeled, and cooled
⅓ cup Water chestnut flour
½ teaspoon Cumin seeds
3 Green chilies, finely chopped
1½ teaspoon Lemon juice
Peanut oil for cooking and frying
Rock salt, to taste
½ teaspoon Black pepper powder
½ teaspoon Sugar
⅓ cup Water
Directions
Heat 1 tablespoon peanut oil in a medium pan over medium heat. Once the oil is hot, add cumin seeds and let them sizzle for about 10 seconds until fragrant. Add the finely chopped green chilies and cook for 20 seconds.
Stir in the mashed potatoes, rock salt to taste, black pepper powder, and sugar. Mix everything together thoroughly.
Continue cooking over medium heat for 2–3 minutes, stirring occasionally, until the potato mixture is heated through. Remove from heat and add lemon juice. Mix well and spread the mixture on a plate to cool completely until it is cool to the touch.
While the potato mixture cools, prepare the batter: combine water chestnut flour, rock salt to taste, and black pepper powder in a bowl. Mix well.
Add water a little at a time to the flour mixture, stirring constantly to avoid lumps. Continue until you reach a smooth, pourable batter with a consistency thick enough to coat the potato balls easily but not so thick it becomes sticky.
Once the potato mixture has cooled completely, divide it into 8 equal portions and shape each into a smooth, round ball. Set the balls aside.
Heat peanut oil in a deep pan or wok for deep frying over medium-high heat until it reaches 325–350°F (160–175°C). To test if the oil is ready, drop a small piece of batter into the oil; it should rise to the surface immediately and sizzle. If the batter sinks or cooks too slowly, the oil is not hot enough.
Dip one potato ball into the batter, coating it evenly on all sides. Carefully place it into the hot oil. Repeat with remaining potato balls, frying in batches to avoid overcrowding the pan.
Do not disturb the vadas for at least 1 minute after adding them to the oil, as moving them too early may cause them to break or absorb excess oil. After 1 minute, gently stir occasionally and fry until golden brown on all sides, about 3–4 minutes total.
Remove the fried vadas using a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Serve warm.
