Farali Bhajiya
- Bhavesh
- Sep 24
- 1 min read
This is a Farali Bhajiya recipe which is permitted to eat during a Hindu Fast. Instead of using Besan flour for the Bhajiya batter I have used Singoda/Water Chestnut Flour. Here's what I did.
Ingredients:
2 small potatoes (thinly sliced)
2 green chillies (thinly sliced)
Grated ginger (1 inch piece)
Rock salt to taste
1/2 cup Singoda no Lot/Singhara ka Atta/Water Chestnut flour
Water
Oil for frying
Method
In a bowl add the Singoda flour, sliced green chillies, grated ginger and rock salt.
Add water bit by bit until you get a pouring consistency batter. The batter should be able to coat the sliced potatoes. Once you have the batter ready, peel and slice your potatoes.
Heat oil in a kadai until hot on a medium flame. Once the oil is hot, dip the sliced potatoes one by one into the bhajiya batter and drop the potatoes into the hot oil. Fry on medium to low heat.
Fry until the bhajiyas become golden brown in colour. Do not fry in super hot oil as you want the potato slices to cook as the bhajiyas become brown. Once brown drain on kitchen paper.
These farali bhajiyas are lovely and differ to the usual besan flour bhajiyas. Enjoy these hot!
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