Vrat ka Batata Vada | Singhade Aloo ka Batata Vada +Video

Vrat ka Batata Vada- Fried Potato dumpling coated in water chestnut flour- Navratri Recipe

Vrat ke batata vada is a delicious and easy snack for Fasting. During Navaratri, Janmashtami and many religious fasting we often use gluten free millet and flours. Kuttu/ Buckwheat flour , Singhoda/Water Chestnut flour , Rajgiri aata / Amaranth flour is used for making pakoda, pooris, Halwa, snacks during such fasting .

I regularly make rajgiri aata poori and fritters . I recently tasted these falahari vart ka batata vadas at a restaurant and loved the flavours and the yum chutney served with the vadas. I tried making same at home and we all loved it . So today I am sharing this  simple yet flavorful vrat ke batata vada with all of you. You can try these singhada aloo ka vart ka batata vada for the upcoming Navratri fasting .

If you are a jain or want to skip using potato then you can use boiled raw banana instead of potato ,rest the method will be same.

You can also try these fasting recipes-

• vrat ke kadhi chawal
• Aloo ka halwa
• Vrat ki Aloo Sabzi
• Rajgiri Halwa
• Samak Aloo Tikki
• Fasting tips for Navratri

Watch video Recipe of How To Make Vrat Batata Vada

Print Recipe

5 from 1 vote

Vrat ka Batata Vada

Fried Amaranth flour and potato dumpling for fasting

Prep Time20 hrs

Cook Time10 hrs

Course: Main Course, snacks/starters

Cuisine: Gujarati Cuisine, North Indian Cuisine, Uttar Pradesh Cuisine

Keyword: aloo bonda, aloo ka pakoda, batata vada

Servings: 5 people

Author: Anjana Chaturvedi

Ingredients

• 1 cup Water chestnut Flour/ Singhada Aata *
• 4 Medium Boiled potatoes /aloo
• 4 Green chili/hari mirch as per taste
• 1 tsp Ginger / Adrak
• 2 tsp Lemon Juice / Nimbu Ka Ras
• 1/4 cup Fresh Coriander / Cilantro / Hara Dhaniya
• to taste Sendha Namak /Rock Salt
• 1 tsp Sugar / Chini

Tempering / tadka

• 2 tbsp cooking oil or Ghee
• 1 tsp Cumin Seeds / Sabut Jeera
• 10 Cashew Nuts / Kaju
• 2.5 tbsp Raisins / Kishmish
• pinch Asafoetida / Hing powder

Instructions

• Roughly mash the boiled and peeled potatoes.
• Heat Oil in a heavy bottom pan and add cumin and asafoetida.
• As soon as the cumin start to crackle add the cashew pieces, raisins and chopped ginger and green chilies.
• Saute for a minute on medium hot oil.
• Now add the mashed potatoes and saute for 2-3 minutes.
• Switch off the heat and add salt, sugar, lemon juice and chopped fresh coriander and mix well.
• Let the mixture cool down and come to room temperature.
• Batter- take a big deep bowl and add amaranth flour in it , add water gradually and make a smooth lump free medium thick batter of coating consistency.
• Add salt, and pepper powder and mix.let it rest for 5 minutes
• when potato mixture cool down then make small size balls from the potato mixture.
• Heat enough oil to deep fry in a deep wide pan.
• Dip the potato balls in the rajgiri batter and gently drop in the hot oil and fry on medium oil.
• Turn after the upper side looks dry , now let it fry from both the sides till golden and crisp.
• Drain when done on a paper napkin.
• Serve with date chutney / mint chutney or Enjoy with a cup of masala chai

Notes

You can use rajgiri aata/ Amarnth Flour or kuttu/ Buckwheat flour/ aata instead of singhoda flour