Faradi-Batata-Vada-recipe
Quick Links
Farali Batata Vada Recipe– A Crispy Delight for Fasting Days
Introduction of Farali Batata Vada Recipe| ફરાળી બટાટા

If you’re observing a vrat (fast) and still crave something spicy, crispy, and satisfying—Farali Batata Vada is your answer. It’s a fasting-friendly twist on the classic Batata Vada, made without regular flour or spices, yet full of flavor. It’s perfect during Shravan, Navratri, Ekadashi, or Janmashtami when many avoid grains and garlic.Farali Batata Vada Recipe | Crispy Fasting Snack from Gujarat.
Watch recipe video about Farali Batata Vada Recipe| ફરાળી બટાટા વડા બનાવાની રીત: નવરાત્રીના વ્રત કે ઉપવાસ માં ખાવાની મજા આવે તેવા ફરાળી બટેટા વડા બનાવાની રીત | farali batata vada
Short Video Recipe
Watch recipe video about Farali Batata Vada Recipe| ફરાળી બટાટા વડા બનાવાની રીત: નવરાત્રીના વ્રત કે ઉપવાસ માં ખાવાની મજા આવે તેવા ફરાળી બટેટા વડા બનાવાની રીત | farali batata vada
Batetavada #Farali_vada #gujaratifood #gujaratifarsan #food #foodsefitnessgujarati #gujaratisnack #suratifood #gujaratikhana ...
Batetavada #Farali_vada #gujaratifood #gujaratifarsan #food #foodsefitnessgujarati #gujaratisnack #suratifood #gujaratikhana ...
Fun Fact about Farali Batata Vada Recipe
Even though it’s meant for fasting, many people end up loving this version more than the regular one. That’s the magic of Gujarati farali snacks!
Why People Love Farali Batata Vada Recipe
It’s crunchy on the outside, soft and spicy inside, and fills you up without feeling heavy. Plus, it’s made from ingredients that most of us already have at home during fasting days—like potatoes, rajgira flour, and sendha namak (rock salt).
What Time They Eat Farali Batata Vada Recipe:
People usually enjoy Farali Batata Vada as a light lunch or an evening snack with a cup of chai or lemon water. It’s especially popular after the morning pooja is done and the family sits together for their first farali meal.
Click here for more Fardi Fsting recipes -વધુ fardi fsting વાનગીઓ માટે અહીં ક્લિક કરો
Frequently Asked Questions
- Can I make Farali Batata Vada without deep frying?
Yes, you can shallow fry or air fry the vada for a healthier version, though it may be slightly less crispy.
- What flour can I use for fasting?
You can use rajgira flour, singhara flour, or arrowroot flour – all are acceptable during fasts and gluten-free.
- How long can I store leftover vadas?
They stay good in the fridge for 1 day. Reheat in an air fryer or pan to keep them crispy.
🕒 Prep & Cook Time
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Serving Size: 1 vada (out of 8)
🍽️ Nutritional Info (per vada)
- Calories: 120 kcal
- Carbohydrates: 15g
- Protein: 1.5g
- Fat: 6g
- Fiber: 1g
- Sodium (rock salt): 150mg
Key Ingredients of Farali Batata Vada Recipe| ફરાળી બટાટા
- 2 large boiled potatoes
- 1-2 green chillies, crushed
- 1 tsp ginger paste
- 2 tbsp fresh coriander, chopped
- 1 tsp lemon juice (optional)
- Sendha namak (rock salt) – to taste
- 1/2 tsp crushed black pepper
- Rajgira or singhara flour – for coating
- Water – as needed
- Oil – for deep frying
How to Make Farali Batata Vada Recipe ફરાળી બટાટા વડા બનાવાની રીત
- Mash the boiled potatoes in a mixing bowl. Add crushed green chilli, ginger paste, coriander, lemon juice, salt, and black pepper. Mix everything well.
- Shape the mixture into small balls or patties—whatever size you prefer.
- In another bowl, make a smooth batter using rajgira flour and just enough water. Add a pinch of salt.
- Heat oil in a deep pan on medium flame.
- Dip each potato ball into the batter, making sure it’s coated evenly, and carefully drop it into hot oil.
- Fry until golden brown and crispy. Remove and place on kitchen paper to absorb excess oil.
- Serve hot with farali chutney or plain curd.
Professional Tip:
Always fry on medium flame. If the oil is too hot, the vada will brown quickly on the outside but stay undercooked inside.

Farali Batata Vada Recipe
Ingredients
Equipment
Method
- Mash the boiled potatoes in a mixing bowl. Add crushed green chilli, ginger paste, coriander, lemon juice, salt, and black pepper. Mix everything well.
- Shape the mixture into small balls or patties—whatever size you prefer.
- In another bowl, make a smooth batter using rajgira flour and just enough water. Add a pinch of salt.
- Heat oil in a deep pan on medium flame.
- Dip each potato ball into the batter, making sure it’s coated evenly, and carefully drop it into hot oil.
- Fry until golden brown and crispy. Remove and place on kitchen paper to absorb excess oil.
- Serve hot with farali chutney or plain curd.

Hey! I just would like to give an enormous thumbs up for the great information you’ve got right here on this post. I might be coming back to your blog for more soon.