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Rajgiri ka Batata Vada
Rajgiri batata vada- Crisp and delicious potato and Amaranth flour dumplings/Vrat ka khana
Prep Time
15
minutes
mins
Cook Time
10
minutes
mins
Total Time
25
minutes
mins
Course:
fasting recipe, snacks/starters
Cuisine:
North Indian Cuisine, Uttar Pradesh Cuisine
Keyword:
batata vada, fasting recipe, rajgiri, Vrat ka batata vada
Servings:
3
people
Author:
Anjana Chaturvedi
Ingredients
For Making the vada
3
Potatoes / Aloo
boiled
1.5
tsp
Green chilies/Hari Mirch
chopped
1.5
tsp
Ginger / Adrak
chopped
2
tbsp
Fresh Coriander / Cilantro / Hara Dhaniya
1.5
tsp
Lemon Juice / Nimbu Ka Ras
1/2
tsp
Pepper Powder / Kali Mirch
1.5
tsp
Raisins
chopped
1
tbsp
Cashew Nuts / Kaju
chopped-
2
tsp
Clarified Butter / Desi Ghee
1
tsp
Cumin Seeds / Sabut Jeera
to
taste
Salt / Namak
For the batter
1
cup
Amaranth flour/Rajgiri flour
3/4
tsp
Pepper Powder / Kali Mirch
3/4
tsp
Cumin Seeds / Sabut Jeera
Pinch
of
Asafoetida / Hing powder
To
taste
Salt / Namak
Instructions
Peel and mash boiled potatoes in a bowl.
Heat 2 tsp of ghee in a heavy bottom pan and add 1tsp of cumin seeds.
Now add pinch of asafoetida and chopped chilies in the pan and stir .
Add ginger,mashed potato,cashews,raisins,salt and pepper powder and stir fry for a minute
Add lemon juice or mango powder and fresh coriander,mix well and remove from the flame.
Let it cool down a bit and then make small balls of equal size.
In a big and wide bowl add rajgiri ka atta.
Add salt,pepper powder,cumin seeds,asafoetida in rajgiri flour.
Add water to make a medium thick batter of coating consistency.
Heat enough oil/ghee in a deep and wide pan.
Now dip the potato balls in the batter and drop gently in hot oil.
Deep fry vadas on medium heat till golden and crisp.
Serve hot with
kiwi and mint chutney
and any tangy dip