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Farali bhajiya | farali pakoda – Tricks and Tips

Farali bhajiya

Farali pakoda is an easy snack recipe made with sama rice, potatoes, sabudana, and regular spices. Originally it is a deep-fried pakoda so in this recipe I made fried and non-fried pakoda to make it healthier. Both pakoda is crispy from the outside and soft from the inside, this mildly spiced pakoda with your choice of chutney will surely satisfy your cravings for a delicious snack along with Tea or Coffee. Do try this!

The key to making tasty farali pakoda at home are

  • Firstly, I grind sama rice into a fine powder, which gives crispiness and binding to the pakoda mixture. You can use store-bought sama rice flour instead of it.
  • I add some soaked sabudana and curd into the pakoda mixture, which gives fluffiness and softness to crispy pakoda.
  • Pakoda batter should be slightly thick, so do not use water or much less water to bind the pakoda mixture.
  • Fry pakoda on medium flame till it becomes crispy and golden brown from both sides.
  • Lastly, pakoda tastes great when it is served hot with fried green chili and chutney.

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Farali bhajiyaFarali bhajiya

Recipe card for farali bhajiya

Nehas Cook Book

Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Course Farali

Cuisine Indian

  • ¾ cup sama rice
  • 2 medium size raw potatoes or 1 cup grated potatoes
  • 1 cup soaked sabudana 1/2 cup raw sabudana soaked into ½ cup water
  • ½ cup slightly crushed peanuts
  • ½ cup curd
  • 1 tbsp green chilli paste
  • 2 chopped green chilli
  • 1 tsp cumin seeds
  • Salt to taste
  • ½ black pepper powder
  • ½ tsp sugar
  • 1 tsp lemon juice
  • ½ cup coriander leaves
  • Oil for deep frying
  • In a pan, add sama rice and roast it for 1-2 minutes.

  • Cool down the mixture and grind it into fine powder. Keep it aside.

  • Then grate 2 medium size raw potatoes with a big hole grater. Wash grated potatoes to remove their starch. Squeeze water from it and keep it aside.

  • Now in a mixing bowl, add 1cup sama rice powder, 1 cup grated potatoes, 1 cup soaked sabudana, ½ cup crushed peanuts, ½ cup curd, 1 tbsp green chili paste, 2 chopped green chili, 1 tsp cumin seeds, salt to taste, ½ tsp black pepper powder, ½ tsp sugar, 1 tsp lemon juice, and some coriander leaves. Mix well.

  • Mixture bind properly, rests it only for 5 minutes.

  • Now heat oil, wet your figure slightly with water and take out a little bhajiya mixture and add it to the hot oil.

  • Fry pakoda on medium flame till it becomes crispy and golden brown.

  • Serve hot pakoda with green chutney and fried chili.

  • For non-fried pakoda, place an appe pan on the gas. Add 1 tsp oil to each cavity.

  • Add the batter to the cavity and cook it on low-medium flame till it becomes crispy from both sides.

  • Serve non-fried bhajiya with chutney and green chili.

  • Roast sama rice on low flame so moisture evaporated from it.
  • Sama rice powder gives crispiness and binding to the pakoda mixture
  • Wash grated potatoes, so starch will remove from their upper surface
  • Soaked sabudana gives fluffiness and softness to pakoda
  • Curd gives softness and taste to pakoda
  • Do not add water to pakoda batter
  • Rest pakoda batter only for 5 minutes, do not rest it for a longer time.
  • Add sama rice powder if the pakoda batter is slightly thin.
  • Fry pakoda on medium flame.
  • In appe pan, Cook pakoda on low-medium flame, so it will be properly cooked and not raw from inside
  • Farali pakoda tastes great when it is served hot.