Falahari batata wada or aloo bonda with falahari orange-mint-coriander chutney Recipe

Cooking Directions

• STEP 1.Boil, peel, and mash the potatoes. Add green chili, ginger, coriander leaves, lemon juice, and salt to taste. Mix well.
• STEP 2.In a separate bowl, mix water chestnut flour, rock salt, and black pepper powder. Add water gradually to make a smooth batter.
• STEP 3.Heat oil in a deep pan. Take a portion of the potato mixture and shape it into a ball. Dip it into the falahari batter and carefully drop it into the hot oil.
• STEP 4.Fry the wadas on medium heat until they turn golden brown and crispy. Remove them from the oil and drain excess oil on a paper towel.
• STEP 5.For the chutney, blend together fresh mint leaves, coriander leaves, orange juice, green chili, ginger, lemon juice, and rock salt until smooth.
• STEP 6.Serve the hot falahari batata wadas with the tangy falahari orange-mint-coriander chutney. Enjoy!

Cooking Tips

• Make sure the mashed potatoes are completely dry before adding the spices to avoid a watery mixture.
• Adjust the spice level of the chutney according to your preference by adding or reducing the amount of green chili.
• To make the wadas extra crispy, you can add a tablespoon of rice flour to the falahari batter.
• Serve the wadas immediately after frying to enjoy their crispy texture.

Storage and Serving

• Falahari Batata Wadas are best served hot and fresh.
• If you have any leftovers, you can store them in an airtight container in the refrigerator for up to 2 days.
• Reheat the wadas in a preheated oven or an air fryer to regain their crispiness before serving.