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Farali batetawada (potato fritters)
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A picture of Farali batetawada (potato fritters).

Farali batetawada (potato fritters)

Rekha Bapodra
Rekha Bapodra @rekhascooking
Wilby, England, United Kingdom

Farali batetawada (potato fritters)

Rekha Bapodra
Rekha Bapodra @rekhascooking
Wilby, England, United Kingdom
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Ingredients

  • Vada filling:-
  • 4medium size potatoes boiled
  • 1 teaspoongreen chilli paste
  • 1 teaspoonginger paste
  • 1/4 cuproasted peanuts
  • 1 tablespoonchopped cashews
  • 1 tablespoonraisins
  • 1 tablespoonpomegranate
  • 1/2 teaspooncoarsely ground black pepper
  • 1 teaspoonroasted ground cumin
  • 1 tablespoonlemon juice
  • 1 tablespoonsugar
  • Salt to taste
  • 1/4 cupfinely chopped coriander
  • Yellow colour (optional)
  • For the batter:-1/2 cup singada flour (chestnut flour)1/4 teaspoon black pepper1/4 teaspoon salt1/4 teaspoon cumin
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Steps

  1. 1

    In a large bowl mash the potatoes and add rest of the ingredients for the filling. Mix well and make equal size balls. Set aside.

    A picture of step 1 of Farali batetawada (potato fritters).
    A picture of step 1 of Farali batetawada (potato fritters).
    A picture of step 1 of Farali batetawada (potato fritters).
  2. 2

    A picture of step 2 of Farali batetawada (potato fritters).
    A picture of step 2 of Farali batetawada (potato fritters).
    A picture of step 2 of Farali batetawada (potato fritters).
  3. 3

    In another bowl add the singada flour, salt, cumin snd black pepper. Mix well.
    Add water and make batter. It should be of medium consistency. (add colour if preferred)

    A picture of step 3 of Farali batetawada (potato fritters).
    A picture of step 3 of Farali batetawada (potato fritters).
    A picture of step 3 of Farali batetawada (potato fritters).
  4. 4

    A picture of step 4 of Farali batetawada (potato fritters).
  5. 5

    Heat oil in a pan and dip the vada in batter and deep fry until golden. Remove from oil and transfer in a tray lined with kitchen towel to remove access oil. These are so crispy it want be oily at all.
    With a spoonful of batter remaining I made some potato bhajia adding a little bit more salt and green chillies.

    A picture of step 5 of Farali batetawada (potato fritters).
    A picture of step 5 of Farali batetawada (potato fritters).
    A picture of step 5 of Farali batetawada (potato fritters).
  6. 6

    A picture of step 6 of Farali batetawada (potato fritters).
    A picture of step 6 of Farali batetawada (potato fritters).
    A picture of step 6 of Farali batetawada (potato fritters).
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Rekha Bapodra
Rekha Bapodra @rekhascooking
on April 07, 2022 09:26
Wilby, England, United Kingdom
Hi all, my name is Rekha. I am Indian by birth, born in Uganda, East Africa, I now live in Wilby, Northamptonshire/England.I retired at the age of 60 due to severe arthritis. I am married, a mother and grandmother.I learnt to cook from my parents at a very young age of seven. I started to cook simple dishes for the family and gradually learnt how to cook. My mum use to cook at our shop where we sold Indian sweets and savouries. I have learnt a lot from my mum. I started cooking fusion dishes and learning from others. My strong point is making sweet dishes and innovating new dishes. I can improvise and be creative in leftover dishes.I love being on Cookpad because I can share and learn new recipes. I have also made a lot of friends.
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