Farali Batata Vada

• Produce

  • 1 Chilli - 1 tsp, Green
  • 1 Coriander - 2 tbsp, Fresh
  • 1 powder tsp Fennel
  • 1 Potato - 2 cups

• Baking & Spices

  • 1 Salt

• Oils & Vinegars

  • 1 Ghee or oil

• Nuts & Seeds

  • 1 tsp Cumin seeds

• Dairy

  • 1 tbsp Ghee

• Other

  • Kuttu ka Atta - 1 and ½ cup

Found on whiskaffair.com

Description

Ingredients

• Kuttu ka Atta - 1 and ½ cup
• Ghee - 1 tbsp
• Cumin seeds - 1 tsp
• Fennel powder - 1 tsp
• Green chilli - 1 tsp ( Finely chopped )
• Fresh coriander - 2 tbsp ( Chopped )
• Boiled potato - 2 cups ( Grated )
• Salt to taste
• Ghee or oil for frying

Directions

• Add kuttu ka atta in a bowl.
• Add salt and water and mix to make a pakodi like batter.
• Heat ghee in a pan.
• Once the ghee is hot, add cumin seeds and fennel powder and let them crackle for a few seconds.
• Add green chilli , fresh coriander and boiled potato and mix well.
• Cook for 2-3 minutes.
• Add salt and mix well.
• Remove the pan from heat and let the mixture cool.
• Het ghee or oil for frying the batata vada,
• Make small balls from the potato mixture.
• Dip the balls in kuttu ka atta batter and drop the balls in hot oil.
• Fry on medium heat until slightly browned and crisp from outside.
• Serve hot with Vrat wali Dhanya ki Chutney.