Farali Batata Vada is a classic Gujarati snack made especially for fasting days like Navratri, Ekadashi or any vrat. These vadas are soft on the inside with a mildly spiced potato filling and a crisp, gluten-free coating made from vrat-friendly flours. They’re perfect hot from the pan with a dollop of curd, green chutney or even tomato ketchup, my kids can’t get enough of them!
What I love about this recipe is how simple and forgiving it is. The potato filling is lightly seasoned so it stays gentle on the stomach during fasts, while the crunchy outer layer gives great contrast. You can easily adjust the heat level, switch potatoes for sweet potatoes, or shallow-fry in an appe pan for a lower-oil version.

These vadas work beautifully as a snack for festive gatherings or as a special teatime treat. They’re also great to prepare ahead and reheat briefly in an oven or air-fryer to keep them crisp. Below you’ll find a clear ingredient list, step-by-step method, and useful tips to get perfect Farali Batata Vadas every time.

Ingredients

Filling
• 4-5 Medium Sized Boiled & Mashed Potatoes
• 2–3 tbsp Oil
• ½ tsp Cumin Seeds
• 1 tsp Ginger Paste
• 1 tsp Green Chili Paste
• 5-6 Curry Leaves
• Rock Salt / Sendha Namak
• ½ Lemon Juice (or to taste)
• 1 tbsp Fresh Coriander Leaves, Finely Chopped

Batter
• 1 cup Rajgira (Amaranth) Flour
• ½ cup Singhara (Water Chestnut) Flour
• ¼ cup Sabudana (Tapioca) Flour
• ¼ cup Sama/Moriya Flour (Little Millet Flour)
• ¼ tsp Black Pepper Powder
• Rock Salt / Sendha Namak

Oil for Deep Frying Boondi, Vada and Green Chiles
5-6 Medium Hot Green Chiles Slits lengthwise

Sukhi Farali Red Chutney (dry chutney)
• ¼ cup Raw Peanuts
• 1 tsp Cumin Seeds
• 2–3 tsp Red Chili Powder
• 1 inch Ginger, Roughly Chopped
• Rock Salt / Sendha Namak

Method
1. Make the Batter
1. In a mixing bowl combine rajgira flour, singhara flour, sabudana flour, sama flour, black pepper and salt.
2. Gradually add water while whisking to form a smooth, lump-free batter about the thickness of pakora batter, it should coat the back of a spoon and drip slowly. Add a little more water if too thick. Cover and keep aside.

2. Prepare the Potato Filling
1. Heat oil in a frying pan over medium heat. Add cumin seeds and let them sizzle.
2. Add curry leaves, then add ginger paste and green chili paste. Sauté for about 30 seconds until fragrant (do not burn).
3. Add the boiled, mashed potatoes, salt, and mix thoroughly and cook for 1–2 minutes to combine flavors.
4. Turn off the heat. Add lemon juice and chopped coriander leaves; mix well. Taste and adjust salt/heat.
5. When the filling is cool enough to handle, shape into lemon sized balls (or slightly flattened rounds). Keep them on a plate.

3. Prepare Sukhi Red Chutney
1. Heat oil in a deep frying pan or kadhai to medium-high, test by dropping a small piece of batter, it should puff and come up slowly to the surface.
2. Drop few spoonfuls of the prepared batter, use spiral method, it will come up immediately (like making boondi) fry until golden and crisp. Remove and drain on paper towels.
3. In the same oil, fry the raw peanuts until golden and fragrant. Drain and cool.
4. In a blender, add the fried boondi, fried peanuts, cumin seeds, red chili powder, chopped ginger and rock salt. Pulse to a coarse, crumbly mixture not a smooth paste. Adjust salt & chili to taste. Transfer to a jar. (This chutney keeps well at room temperature for several days.)

4.Fry the Vadas
1. Dip each potato ball into the batter, roll and coat it completely all over.
2. Carefully slide the coated ball into hot oil. Fry a few at a time, don’t overcrowd the pan. Fry until the vadas turn light golden brown and crisp, about 3–4 minutes depending on size and oil temperature. Turn occasionally for even color.
3. Remove with a slotted spoon and drain on kitchen paper towels to remove excess oil. Repeat with remaining balls.
4. (Alternative low-oil method) Heat an appe/paniyaram pan, brush each cup lightly with oil, pour batter-coated potato into cups and shallow fry with a lid till golden, turning once, this uses far less oil.
5. In same oil deep fry green chiles until soft wilted, drain on kitchen paper towel, sprinkle salt and keep aside.

5. Serve
1. Serve the Farali Batata Vadas hot with farali green chutney, the sukhi red chutney, fried green chilies and a bowl of chilled curd if you like. They are best eaten fresh and hot for maximum crispness.

Tips
• Consistency matters: Batter should be neither too runny nor too thick aim for a pakora-like consistency, so it sticks well to the potato balls.
• Oil temperature: If oil is too hot, vadas brown quickly but remain raw inside; if too cool, they absorb more oil. Moderate, steady heat is best.
• Make ahead: You can prepare the filling and chutney a day ahead; shape the balls and refrigerate. Fry just before serving to keep them crisp.
• Healthier option: Use an appe/paniyaram pan or shallow fry on medium heat if you want to cut down oil. You can also finish reheated vadas in an air fryer for 3–4 minutes to re-crisp.
• Flavor swaps: Substitute sweet potato for regular potatoes for a sweeter variant or add a pinch of roasted cumin powder to the filling for a smoky note. Adjust green chili to suit children’s palates.
• Storage: Leftover vadas keep in the fridge for 1–2 days. Reheat in a hot oven (180°C) or air fryer for 4–6 minutes to restore crispness. The sukhi red chutney stores well at room temperature for several days or longer in the fridge.

Farali Batata Vada

Farali Batata Vadas a classic Gujarati snack made especially for fasting days like Navratri,Ekadashi or any vrat. These vadas are soft on the inside with a mildly spicedpotato filling and a crisp, gluten-free coating made from vrat-friendly flours.They’re perfect hot from the pan with a dollop of curd, green chutney or eventomato ketchup, my kids can’t get enough of them!

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Servings: 6

Course: Appetizer, Brunch, Fasting Recipe, Snack, Streetfood

Cuisine: Indian

Ingredients Method Notes

Ingredients

  

Filling

• 4-5 Medium Sized Boiled & Mashed Potatoes
• 2 –3 tbsp Oil
• ½ tsp Cumin Seeds
• 1 tsp Ginger Paste
• 1 tsp Green Chili Paste
• 5-6 Curry Leaves
• Rock Salt / Sendha Namak
• ½ Lemon Juice or to taste
• 1 tbsp Fresh Coriander Leaves Finely Chopped

Batter

• 1 cup Rajgira Amaranth Flour
• ½ cup Singhara Water Chestnut Flour
• ¼ cup Sabudana Tapioca Flour
• ¼ cup Sama/Moriya Flour Little Millet Flour
• ¼ tsp Black Pepper Powder
• Rock Salt / Sendha Namak

Oil for Deep Frying Boondi, Vada and Green Chiles

5-6 Medium Hot Green Chiles Slits lengthwise

Sukhi Farali Red Chutney (dry chutney)

• ¼ cup Raw Peanuts
• 1 tsp Cumin Seeds
• 2 –3 tsp Red Chili Powder
• 1 inch Ginger Roughly Chopped
• Rock Salt / Sendha Namak

Method

 

Make the Batter

1. In a mixing bowl combine rajgira flour, singhara flour, sabudana flour, sama flour, black pepper and salt.
2. Gradually add water while whisking to form a smooth, lump-free batter about the thickness of pakora batter, it should coat the back of a spoon and drip slowly. Add a little more water if too thick. Cover and keep aside.

Prepare the Potato Filling

1. Heat oil in a frying pan over medium heat. Add cumin seeds and let them sizzle.
2. Add curry leaves, then add ginger paste and green chili paste. Sauté for about 30 seconds until fragrant (do not burn).
3. Add the boiled, mashed potatoes, salt, and mix thoroughly and cook for 1–2 minutes to combine flavors.
4. Turn off the heat. Add lemon juice and chopped coriander leaves; mix well. Taste and adjust salt/heat.
5. When the filling is cool enough to handle, shape into lemon sized balls (or slightly flattened rounds). Keep them on a plate.

Prepare Sukhi Red Chutney

1. Heat oil in a deep frying pan or kadhai to medium-high, test by dropping a small piece of batter, it should puff and come up slowly to the surface.
2. Drop few spoonsful of the prepared batter, use spiral method, it will come up immediately (like making boondi) fry until golden and crisp. Remove and drain on paper towels.
3. In the same oil, fry the raw peanuts until golden and fragrant. Drain and cool.
4. In a blender, add the fried boondi, fried peanuts, cumin seeds, red chili powder, chopped ginger and rock salt. Pulse to a coarse, crumbly mixture not a smooth paste. Adjust salt & chili to taste. Transfer to a jar. (This chutney keeps well at room temperature for several days.)

Fry the Vadas

1. Dip each potato ball into the batter, roll and coat it completely all over.
2. Carefully slide the coated ball into hot oil. Fry a few at a time, don’t overcrowd the pan. Fry until the vadas turn light golden brown and crisp, about 3–4 minutes depending on size and oil temperature. Turn occasionally for even color.
3. Remove with a slotted spoon and drain on kitchen paper towels to remove excess oil. Repeat with remaining balls.
4. (Alternative low-oil method) Heat an appe/paniyaram pan, brush each cup lightly with oil, pour batter-coated potato into cups and shallow fry with a lid till golden, turning once, this uses far less oil.
5. In same oil deep fry green chiles until soft wilted, drain on kitchen paper towel, sprinkle salt and keep aside.

Serve

1. Serve the Farali Batata Vadas hot with farali green chutney, the sukhi red chutney, fried green chilies and a bowl of chilled curd if you like. They are best eaten fresh and hot for maximum crispness.

Notes

• Consistency matters: Batter should be neither too runny nor too thick aim for a pakora-like consistency, so it sticks well to the potato balls.
• Oil temperature: If oil is too hot, vadas brown quickly but remain raw inside; if too cool, they absorb more oil. Moderate, steady heat is best.
• Make ahead: You can prepare the filling and chutney a day ahead; shape the balls and refrigerate. Fry just before serving to keep them crisp.
• Healthier option: Use an appe/paniyaram pan or shallow fry on medium heat if you want to cut down oil. You can also finish reheated vadas in an air fryer for 3–4 minutes to re-crisp.
• Flavor swaps: Substitute sweet potato for regular potatoes for a sweeter variant or add a pinch of roasted cumin powder to the filling for a smoky note. Adjust green chili to suit children’s palates.
• Storage: Leftover vadas keep in the fridge for 1–2 days. Reheat in a hot oven (180°C) or air fryer for 4–6 minutes to restore crispness. The sukhi red chutney stores well at room temperature for several days or longer in the fridge.