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Farali Buff Vada
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A picture of Farali Buff Vada.

Farali Buff Vada

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

Farali Buff Vada

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

  • 6medium size potatoes
  • 1/2 cupsabudana (Tapioca)
  • 1/2 cupmakhana (lotus nuts)
  • 1/2 teaspoonblack pepper powder
  • 1/2 teaspooncinnamon powder
  • 1 tablespoonsesame seeds
  • 1 tablespooncoarsely ground roasted
  • peanuts 2 tablespoon desiccated coconut powder
  • 1 tablespooncashew nuts pieces
  • 1heaped tablespoon raisins
  • 1 teaspoonginger paste
  • 1 teaspoongreen chilli paste
  • 1 teaspoonlemon juice
  • 2 teaspoonsugar
  • to tasteSalt
  • 1/2 cupfinely chopped coriander
  • Oil for frying
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Steps

  1. 1

    In a pan dry roast sabudana for couple of minutes. Let it cool. Roast makhana as well for couple of minutes and let it cool.
    In a grinder grind sabudana and makhana to fine powder.
    Boil potatoes and remove skin and mash it using a masher.

    A picture of step 1 of Farali Buff Vada.
    A picture of step 1 of Farali Buff Vada.
    A picture of step 1 of Farali Buff Vada.
  2. 2

    In a bowl add mashed potatoes, ground sabudana and rest of the ingredients and mix well and make a dough. If the dough is very dry add few drops of water and make a soft dough. Make small lemon size balls from the dough and deep fry them until golden brown.

    A picture of step 2 of Farali Buff Vada.
    A picture of step 2 of Farali Buff Vada.
    A picture of step 2 of Farali Buff Vada.
  3. 3

    A picture of step 3 of Farali Buff Vada.
    A picture of step 3 of Farali Buff Vada.
    A picture of step 3 of Farali Buff Vada.
  4. 4

    A picture of step 4 of Farali Buff Vada.
    A picture of step 4 of Farali Buff Vada.
    A picture of step 4 of Farali Buff Vada.
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Rekha Bapodra
Rekha Bapodra @rekhascooking
on June 12, 2019 10:55
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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