from 1 vote
Vrat ka Batata Vada
Fried Amaranth flour and potato dumpling for fasting
Main Course, snacks/starters
Gujarati Cuisine, North Indian Cuisine, Uttar Pradesh Cuisine
aloo bonda, aloo ka pakoda, batata vada
Water chestnut Flour/ Singhada Aata *
Boiled potatoes /aloo
Green chili/hari mirch
as per taste
Ginger / Adrak
Lemon Juice / Nimbu Ka Ras
Fresh Coriander / Cilantro / Hara Dhaniya
Sendha Namak /Rock Salt
Sugar / Chini
Tempering / tadka
cooking oil or Ghee
Cumin Seeds / Sabut Jeera
Cashew Nuts / Kaju
Raisins / Kishmish
Asafoetida / Hing powder
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
You can use rajgiri aata/ Amarnth Flour or kuttu/ Buckwheat flour/ aata instead of singhoda flour