Farali Batata Vada Recipe| ફરાળી બટાટા વડા બનાવાની રીત

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

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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.

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Frequently Asked Questions

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

1. Mash the boiled potatoes in a mixing bowl. Add crushed green chilli, ginger paste, coriander, lemon juice, salt, and black pepper. Mix everything well.
2. Shape the mixture into small balls or patties—whatever size you prefer.
3. In another bowl, make a smooth batter using rajgira flour and just enough water. Add a pinch of salt.
4. Heat oil in a deep pan on medium flame.
5. Dip each potato ball into the batter, making sure it’s coated evenly, and carefully drop it into hot oil.
6. Fry until golden brown and crispy. Remove and place on kitchen paper to absorb excess oil.
7. 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

Farali Batata Vada Recipe | Crispy Fasting Snack from Gujarat.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 6

Course: Appetizer, Snack

Cuisine: Gujarati

Calories: 120

Ingredients Equipment Method Notes

Ingredients

  

• 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
• Water
• Oil – for deep frying

Equipment

• Mixing bowls
• Potato masher or fork
• Small Kadai or deep frying pan
• Slotted spoon (for frying)
• Flat plate or tray (for shaping)
• Paper towels (for draining oil)

Method

 

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

Notes

Always fry on medium flame. If the oil is too hot, the vada will brown quickly on the outside but stay undercooked inside.