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

Recipe By Slurrp

Falahari Batata Wada or Aloo Bonda is a popular Indian snack made during fasting days. It is a delicious and crispy deep-fried potato dumpling coated with a special falahari batter. The falahari batter is made using water chestnut flour, which gives it a unique texture and flavor. These wadas are served hot with a tangy and refreshing falahari orange-mint-coriander chutney, which adds a burst of flavors to the dish. It is a perfect snack option for those who are fasting or looking for a gluten-free and vegan snack.

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20minstotal
10minsPrep
10minsCook
20m.total
10m.Prep
10m.Cook
Falahari batata wada or aloo bonda with falahari orange-mint-coriander chutney
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Ingredients for Falahari batata wada or aloo bonda with falahari orange-mint-coriander chutney Recipe

  • as needed For Falahari Batata Wada
  • 1/2 Large Potatoes
  • 1/2 Green Chilies, Finely Chopped
  • 1/4 teaspoon Grated Ginger
  • 1/2 tablespoon Chopped Coriander Leaves
  • 1/4 teaspoon Lemon Juice
  • As required Salt To Taste
  • as needed Water Chestnut Flour For Coating
  • As required Rock Salt To Taste
  • 0.06 teaspoon Black Pepper Powder
  • as needed Oil For Deep Frying
  • as needed For Falahari Orange Mint Coriander Chutney
  • 1/4 cup Fresh Mint Leaves
  • 1/4 cup Fresh Coriander Leaves
  • 1/4 Juice Orange
  • 1/4 Green Chili
  • 1/4 teaspoon Grated Ginger
  • 1/4 teaspoon Lemon Juice
  • As required Rock Salt To Taste

Directions: 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.
Nutrition
value
106
calories per serving
4 g Fat4 g Protein12 g Carbs4 g FiberOther

Current Totals

  • Fat
    4g
  • Protein
    4g
  • Carbs
    12g
  • Fiber
    4g

MacroNutrients

  • Carbs
    12g
  • Protein
    4g
  • Fiber
    4g

Fats

  • Fat
    4g

Vitamins & Minerals

  • Calcium
    64mg
  • Iron
    3mg
  • Vitamin A
    1204mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    37mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    28mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    61mg
  • Manganese
    < 1mg
  • Phosphorus
    87mg
  • Selenium
    1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp