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buff vada recipe
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5 from 2 votes

Buff Vada ,Nariyal Ki Kachori

Potato patties stuffed with fresh coconut,cashew and fresh herbs
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: fasting recipes, Festive Recipe, Side Dish, snacks/starters, Tiffin recipes
Cuisine: Gujarati Cuisine
Keyword: buff vada, nariyal kachori
Servings: 5 people
Author: Anjana Chaturvedi

Ingredients

  • 4 medium Potatoes / Aloo boiled
  • 4 tbsp Arrowroot / Corn Flour / Tapkir
  • 1/2 cup Fresh Coconut, Grated
  • 1/3 cup Fresh Coriander / Cilantro / Hara Dhaniya chopped
  • 2 Green Chillies / Hari Mirch minced
  • 1.5 tsp Ginger / Adrak Paste
  • 3 tbsp Cashew Nuts / Kaju chopped
  • 2 tbsp Peanuts / Moongphali (Roasted) crushed
  • 1 tbsp Raisins / Kishmish chopped
  • 1.5 tbsp Lemon Juice / Nimbu Ka Ras
  • 1.5 tsp Sugar / Chini
  • 1 tsp Cumin Seeds / Sabut Jeera

Instructions

  • Peel the boiled potato and then grate or mash it properly ,there should not be any lump in it
  • Add arrowroot ,salt ,1/2 tsp cumin ,1 tsp oil in the mashed potato and mix it well
  • In a bowl add fresh coconut, coriander, green chili,ginger,lemon juice ,sugar,cashew ,peanuts ,raisins and little salt and mix well
  • Make equal medium size balls from the potato mixture.
  • Grease your palm with oil and take a potato ball and flatten it by pressing with your finger tips.
  • Now put about 1 .5 tbsp of coconut mixture in the center.
  • Now pull it from all the sides and make a smooth ball.
  • Dust the ball lightly in the dry arrowroot powder or cornflour.
  • Heat enough oil to deep fry in a deep and broad pan
  • Add few balls in the pan and deep fry on medium heat
  • When buff vada become golden from all the sides then remove on a paper napkin.
  • Serve hot.

Notes

Serving suggestions- serve with coconut chutney or fruity mint chutney
Tip-
  1. In the stuffing you can also add 2 tbsp of roasted and crushed sesame seeds/till instead of cashew nuts .
  2. You can shape the vadas and can keep refrigerated for a day ,deep fry only when required.
  3. Instead of deep frying you can shape it as a cutlet and shallow fry in little oil or brush with little oil and bake in an oven.
  4. You may need little less or little more arrowroot or corn flour according to the quality of potato.
  5. Instead of arrowroot you can easily use cornflour ,Rajgiri atta or sabudana flour for binding.