Farali bateta vada is eaten during fasting(upvas)in India.
You can follow the video but it doesn’t show fasting version. I make this vada on even regular day with tea so I do add few more ingredients which can not be eaten while fasting so follow written recipe for fasting version. Such as instead of Besan flour Arrow root flour is used and only rock salt can be used.
Red chilli powder can be added as per your taste or leave it out.
Rock salt to taste
Water as needed
For the Stuffing:
5 boiled mashed potatoes(aloo or bateta)
1 tbsp ginger - green chilli paste or finely chopped
1 tbsp coriander leaves if available
1/2 tbsp cumin seeds(jeera)
1/2 tsp Turmeric powder(haldi)
1 tbsp lemon juice
Sugar to taste
Black pepper can be added.
Salt to taste
Oil to fry vada
To prepare Batter:
Take arrowroot flour in a bowl, add red chilli powder, turmeric powder and rock salt to it.Mix it well. By adding water slowly make lump free batter. Not so liquidi or not so thick. Keep it aside.
To prepare Stuffing:
Heat 1 tbsp oil in a pan. Add cumin seeds, allow it splutter. By keeping pan on flame, add ginger-green chili paste, mashed potato, black pepper, turmeric powder,sugar and rock salt. Mix it well.Then add lemon juice and coriander powder. Again mix it well. Turn off heat. Let it cool down.
Make even small lemon sized balls from it.
Heat oil in a deep frying pan. Add stuffing balls first to batter, cover all sides of it with batter then put it in oil when oil is hot. Do same with remaining balls.
Fry all vadas till light golden brown color. Take them out on paper towel to drain out access oil. Farali batata vadas are ready to serve. Serve it when hot with farali tomato ketcup or farali green chutney or farali tamarind chutney or with tea.