Farali Gota (Sabudana Vada)
Setup Time:
Cooking Time:
Total Duration: 4 hours 20 minutes
Course: Snack
Cuisine: Indian, specifically Gujarati cuisine
Origin: Gujarat, India
Brief Description:
Farali Gota, also known as Sabudana Vada, is a popular snack in Gujarat, especially during fasting days or festivals like Navratri.
Mashed potatoes, soaked sabudana (sago) (Sabudana), and seasonings make up the ingredients. After that, the mixture is formed into little patties or spheres and deep-fried till golden brown and crispy.
These crispy vadas are flavourful, mildly spiced, and have a soft interior, making them a delightful treat for snack time or as a light meal during fasting periods.
Features:
Vegan-friendly recipe with no animal products.
Gluten-free snacks are suitable for gluten-sensitive individuals.
Rich in carbohydrates for sustained energy.
Traditional Gujarati recipe with cultural significance.
Instructions:
1) Preparation:
Take the following ingredients:
Sabudana (sago): ½ cup
Potatoes: 2 pieces
Finely chopped coriander leaves
Finely chopped green chillies
Roasted peanut powder: 2 tablespoons
Salt: ½ teaspoon
Dry Mango Powder (Aamchur): ¼ teaspoon
Sugar: 1 teaspoon
2) Grinding Sabudana (sago):
Grind the sabudana (sago) in a mixer jar until powdered.
Transfer the powdered sabudana (sago) into a bowl.
3) Grinding Potatoes:
Peel and cut the potatoes into small pieces.
Grind the potatoes in the mixer jar. Add ½ cup of water to the ground potatoes and grind again.
Combine the ground potatoes with the powdered sabudana (sago) in the bowl. Mix it thoroughly.
4) Adding Flavourings:
Add the dry mango powder, sugar, peanut powder, salt, finely chopped green chilies, and Finely Chopped coriander leaves.
Mix all the ingredients well, and let the batter rest for 5 minutes.
After 5 minutes, shape the batter into small cookies.
5) Frying:
Heat oil in a pan over medium-high heat.
Once the oil is hot enough, adjust the gas flame between medium and high.
Carefully add the shaped batter to the pan for frying.
Fry the gota until golden brown on both sides, flipping them as needed.
Use a spatula to gently stir the gota in the oil for even frying.
Fry until they achieve a crispy texture, which typically takes about 4 minutes.
Remove the fried Farali Gota from the pan and drain the excess oil on paper towels.
Repeat the frying process for the remaining batter.
Serve the Farali Gota hot with curd.
Garnish with additional green chillies if desired.
Tips:
Soak sabudana (sago) before grinding.
Ensure batter consistency for easy shaping.
Maintain oil temperature for even frying.
Flip Gota regularly for uniform cooking.
Drain fried Gota to remove excess oil.
Serve freshly fried Gota for the best taste.
Cautions:
Handle hot oil with caution.
Shape Gota evenly for thorough cooking.
Be mindful of allergies, especially to peanuts.
Ensure safety when frying, especially around children.
Dispose of used oil properly to avoid clogs.
Ingredients:
1) Main Ingredients:
Sabudana (sago): ½ cup
Potatoes: 2 pieces
2) Other Ingredients:
Finely chopped coriander leaves
Finely chopped green chillies
Baked peanuts powder: Quantity - 2 tablespoons
Salt: Quantity - ½ teaspoon
Dry Mango Powder: Quantity - ¼ teaspoon
Sugar: Quantity - 1 teaspoon
3) For Frying:
Oil: Sufficient amount for deep frying
For Serving (Optional):
Curd
Additional green chillies for garnishing
