Maayeka

Traditional Indian Vegetarian Recipes from a mother's kitchen

Rajgiri ka Batata Vada, Vrat ka Batata Vada

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Rajgiri batata vada- Crisp and delicious potato and Amaranth flour dumplings/Vrat ka khana

Most of the people in North India fast during Janmashtmi, Navratri and Ekadashi and eat only satvik
food as grains and pulses are prohibited during fasting .

Sabudana(sago),Singhoraka atta(Water chestnut flour),kuttu(buck wheat flour), Sama(Barnyarn
millet ),Rajgiri atta,Ramdana are used  for making pattices,pooris and pilafs.

Only some selected spices can be used during fasting i.e sendha namak(rock salt),pepper powder salt),mango powder,asafoetida and cumin seeds.But it may vary from region to region.

Usually batata vada is made with gram flour /besan but during fasting I make Rajgiri ka batata vada with Rajgiri atta/kuttu atta or some times with singhora ka atta,depends on the availability of the flour.

I have posted few more fasting recipes in my blog as vrat ka khana 

You can also try these delicious Recipes-

vrat ka batata vada
vrat ka batata vada

Prep time-15 min
Cooking time-10 min
Cuisine-Indian
Type-snack
Serve-3

INGREDIENTS-

  • Pototo,boiled- 3
  • Green chilies,chopped- 1.5 tsp
  • Ginger,chopped- 1.5 tsp
  • Fresh coriander- 1 tbsp
  • Lemon juice-1.5 tsp
  • Pepper powder- 1/2 tsp
  • Raisins,chopped- 1.5 tsp
  • Cashew nuts,chopped- 1tbsp
  • Ghee-2 tsp
  • Cumin seeds- 1 tsp
  • Salt- to taste

Batter-

  • Rajgiri flour/Amaranth flour -1 cup *
  • Pepper powder- 3/4 tsp
  • Cumin seeds- 3/4 tsp
  • Asafoetida- pinch of
  • Salt- to taste

PROCEDURE-

  1. Peel and mash boiled potatoes in a bowl.
  2. Heat 2 tsp of ghee in a heavy bottom pan and add 1tsp of cumin seeds.
  3. Now add pinch of asafoetida and chopped chilies in the pan and stir .
  4. Add ginger,mashed potato,cashews,raisins,salt and pepper powder and stir fry for a minute
  5. Add lemon juice or mango powder and fresh coriander,mix well and remove from the flame.
  6. Let it cool down a bit and then make small balls of equal size.
  7. In a big and wide bowl add rajgiri ka atta.
  8. Add salt,pepper powder,cumin seeds,asafoetida in rajgiri flour.
  9. Add water to make a medium thick batter of coating consistency.
  10. Heat enough oil/ghee in a deep and wide pan.
  11. Now dip the potato balls in the batter and drop gently in hot oil.
  12. Deep fry vadas on medium heat till golden and crisp.
  13. Serve hot.

Serving suggestions-Serve with kiwi and  mint chutney or aam papad chutney.

NOTE-
You can also make these vadas with kuttu ka atta /buckwheat flour or singhora ka atta/water chestnut flour or a mix of all these flours.

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Rajgiri ka Batata Vada

Batata vada for fasting- rajgiri flour and potato batata vada
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: snacks/starters
Cuisine: North Indian Cuisine, Uttar Pradesh Cuisine
Keyword: Vrat ka batata vada
Servings: 3 people
Author: anjanaskc

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Comments

  2. Thanks for your quick response maám. Will keep following your blog. EVen I started one a little while ago, but due to work commitments, I could continue my work on that. I am actually a Tamilian married to a Kannadiga and staying in Andhra Pradesh. 🙂 Can share my recipes with you from all these three places, through mail, if that is ok with you.

    Pls do let me know.

    Regards,
    Renu

    Reply

  3. Hi Renu-if you are making this batata vada for fasting days then you can use kuttu ka aata /buckwheat flour,singhora ka aata/water chestnut flour or any flour which you normally use on fasting days,but if you are not fasting then use gram flour/besan.

    Reply

  4. Thanks for the recipe. Sounds interesting. However, can u kindly let me know an alternative for rajgiri ka atta plz? We stay in Hyderabad, and I have no idea if we get this here. So is the request.

    Thanks again.

    Renuka.

    Reply

  5. aapne yaad dila diya..we used to wait for fasting days esp janmashtami (as this was the only allowed fast for kids)for this vada and one more pakoda made with this flour. 🙂 Lovely pictures.

    Reply

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