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Farali Vada, step by step on video
See how soft the potato and rajgira dough should be, how to flatten the vadas on butter paper, and the golden brown colour to fry them to.
7:25 · Recipe video · Cooking with Siddhi
Farali Vada is a crispy, delicious fasting snack made with boiled potato and rajgira flour, so it is completely farali and perfect for vrat and upvas days. The dough is spiced with cumin, sesame seeds, red chilli powder, ginger, green chilli and coriander, seasoned with sindhav namak, then flattened into vadas and deep fried until golden brown.
I share simple, quick farali recipes so that everyone who keeps upvas, during Shravan and other fasting days, has different dishes to enjoy. Serve these with masala curd, sweet yogurt or green chutney.
Every recipe on Cooking with Siddhi is cooked in my own kitchen before it goes live.
Why you will love farali vada
- Made for fasting: potato, rajgira flour and rock salt, so it is fully farali.
- Crispy and golden: deep fried until golden brown on both sides.
- Quick: about 25 to 30 minutes in total.
- Simple to shape: pressed flat on butter paper with a bowl.
Ingredient notes
- Rajgira flour: amaranth flour, a farali flour used on fasting days.
- Sindhav namak: rock salt, used instead of regular salt for upvas.
- Oil in the flour: 1/2 tbsp oil is rubbed into the flour before the spices go in.
- Potatoes: 2 boiled potatoes, mashed with salt, bind the dough.
Farali Vada Recipe
Crispy fasting vadas of boiled potato and rajgira flour with cumin, sesame, green chilli and coriander, seasoned with rock salt and deep fried until golden brown.
Ingredients
- 2 potatoes, boiled
- 1 cup rajgira (amaranth) flour
- 1 tsp cumin seeds
- 1/2 tbsp cooking oil
- 1/2 tbsp sesame seeds
- 1/2 tsp red chilli powder
- 1/2 tsp ginger paste
- 1 tsp green chilli, crushed
- 1/4 cup coriander, finely chopped
- Sindhav namak (rock salt) to taste
- Oil for deep frying and for greasing the butter paper
Instructions
- Rub oil into the flour. In a mixing bowl, add the rajgira flour. Add the oil and mix it well into the flour.
- Add the spices. Add the cumin seeds, sesame seeds, red chilli powder, ginger paste, green chilli and coriander, and finally rock salt to taste. Mix well.
- Mash the potatoes. In another bowl, mash the potatoes. Add rock salt to taste and mix well.
- Make the dough. Slowly add the flour mixture to the mashed potatoes and mix well to make a soft dough.
- Shape. Make small balls. Grease a sheet of butter paper with oil, place the balls on it and gently press each one flat with the help of a bowl.
- Fry. Heat oil in a pan for deep frying. Gently slide the vadas into the hot oil and fry until they are a beautiful golden brown on both sides.
- Drain and serve. Take them out onto a kitchen towel. Serve with masala curd or sweet yogurt.
Recipe by Siddhi Panchal.
Tips for perfect farali vada
- Rub the oil into the rajgira flour well before adding the spices.
- Add the flour to the mashed potatoes slowly, so you get a soft dough.
- Grease the butter paper with oil and press the balls flat gently with a bowl.
What to serve with Farali Vada
Serve farali vada hot with masala curd, sweet yogurt or green chutney. For more snacks, try my Crispy Potato Suji Fingers and Rice Cutlet.
Farali Vada FAQs
Is farali vada suitable for fasting?
Yes. It is made with potato, rajgira flour and sindhav namak (rock salt), so it is a farali recipe for vrat and upvas days.
What is rajgira flour?
Rajgira flour is amaranth flour. It is commonly used in farali cooking on fasting days.
How do I flatten the vadas?
Place the balls on butter paper greased with oil and gently press them flat with the help of a bowl.
How long does farali vada take to make?
About 25 to 30 minutes in total: 5 to 10 minutes to prepare and 10 to 15 minutes to cook.
What do I serve with farali vada?
Serve it with masala curd, sweet yogurt or green chutney.
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