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vrat-batata -vada
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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