Friday, January 7, 2011


I guess this must be the most commonly made ફરસાણ among Gujaratis. It is quite easy to make, ingredients are almost handy, does not require any pre-preparation and most of all, it tastes delicious. I had to make an appetizer for our New Year Eve get-together. I was out of town for few days and was due home same day afternoon. I just had couple of hours to make something quickly and what could be better option? We were the only Gujaratis in the group and hence these aloo-vadas turned out to be a big variety hit. I have been making them consistently good, but this time I tried to make with measurement, hence wanted to note down the recipe.

Yields 60-65 Vada
Preparation Time: 45 Minute
Cooking Time: 45 Minute

For Vada,
6 pc medium-large potatoes (about 2 Lb)
1 tsp lemon juice
¼ tsp aamchur
1 tbsp sugar
1 tsp garam masala
½ tsp clove-cinnamon powder
1 tsp cumin seeds
1 tsp sesame seeds
1 tsp fennel seeds
2 tbsp freshly chopped coriander leaves
2 tbsp freshly chopped mint leaves
1 tbsp chili paste
1 tsp ginger paste
1 tsp oil
Salt per taste

For Batter,
1.5 cup besan
1 tsp ajwain
Pinch of Soda
Salt per taste

Oil for frying

1. Pressure cook/boil potatoes. Once cool down, mash them thoroughly
2. Heat oil in skillet, add cumin seeds, sesame seeds and fennel seeds, pour this mixture to mashed potatoes
3. Add remaining spices and mix well
4. In a separate bowl, mix besan with 1 cup water, add salt and ajwain. Stir well to make sure there are no lumps. When ready to fry, add soda
5. Divide potato mixture into small balls, dip each of them in besan batter and deep fry until golden brown
6. Serve hot with tamarind and/or green chutney

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