Recipe

Instructions:

1. Prepare the Spice Mix:

   • Grind Green Chilies and Ginger: Blend 4 green chilies and a small piece of ginger in a mixer until finely ground without adding water.
   • Add Nuts and Raisins: Add roasted peanuts, cashew nuts, raisins, and pomegranate seeds to the mixer. Pulse until mixed but not completely ground. The pomegranate seeds should burst but not disintegrate fully.

2. Prepare the Potato Mixture:

   • Mash Potatoes: Boil 300g potatoes, let them cool for 1-1.5 hours to reduce moisture, then grate or mash them until smooth.
   • Mix Ingredients: In a large bowl, combine the mashed potatoes with 4 tablespoons of potato starch (or an alternative). Add the prepared spice mix.
   • Add Spices and Sweetener: Mix in 1 teaspoon of amchur powder, 1 teaspoon of salt, 2 tablespoons of powdered sugar, chopped coriander leaves, and sesame seeds. Adjust consistency with extra starch if needed.

3. Form and Fry the Vadas:

   • Heat Oil: Heat oil in a pan over medium to high flame. Ensure the oil is hot before frying.
   • Shape and Fry: Shape the potato mixture into small balls or patties. Fry them in the hot oil, stirring occasionally, until golden brown and crispy. This usually takes about 4-5 minutes.
   • Drain and Serve: Remove the vadas with a slotted spoon and drain excess oil on paper towels.

4. Serve:

   • Enjoy the Farali Buff Vadas hot with coriander chutney or yogurt chutney.

This recipe makes delicious and crispy vadas perfect for any fasting day or as a savory snack. Adjust the spice levels according to your preference, and enjoy the crunchy, flavorful treat!