Farali Mogo Vada – Deep fried cassava fritters, is an enticing dish to try out during fasting seasons such as Navratri, Month of Shravan, Maha Shivaratri or Janamasthmi. These delish and moreish cassava fritters are easy to prepare, vegan and gluten-free. A dish that is conjured up with spiced mashed cassava and potato rolled into small balls then coated with farali flours such as Rajgira and Shingada batter and deep fried.

Do you feel the same? Then check out our Must Try Vrat Ka Khana recipes

As much as I love to whip up traditional farali food, I like to whip up something innovative recipes too, especially as a food blogger! So here I am with simple but scrumptious Farali Mogo Vada, which I conjured up a few years back and clicked a few pictures. Check out the recipe.

MEANING OF FARALI

Certainly not referring to the supercar! Farali translates fasting, food dishes which can be eaten during a fasting period are called Farali food. When Hindu people observe fast, certain types of food are allowed to be consumed. such as fruit, milk, root vegetables such as potato, sweet potato, taro roots, cassava, pumpkin and bottle gourd. Also, dishes made with grain-free flours such as amaranth, buckwheat and water chestnut. Instead of rice, you can have samo (barnyard millet) and Sabudana (Sago pearls).

WHAT IS FARALI VADA

Farli vada is a lip-smacking deep-fried fritter, a tweaked recipe of traditional Gujarati and Maharashtrian snack Batata Vada (Potato fritters). This Batata vada is usually prepared with spiced mashed potato balls and coated in chickpea batter and deep fried. Where in Farali vada recipe some of the ingredients are swapped or totally omitted. In Farali vada recipe, mashed potato spiced with some particular ingredients such as cumin, rock salt, and black pepper and to coat the balls instead of Chickpea flour batter, the farali flour batter is used.

FARALI MOGO VADA

In Swahili or Kiswahili Cassava root or Yuca known as Mogo. It is a starchy tuberous root and a great source of carbohydrate, and perfectly fine to use in farali recipes. In East Africa, cassava was used by most of the Indians in their regular and farali recipes as mogo is the largest growing crops over there. So, for a change, I have used boiled mogo along with the potato.

WHAT FLOURS CAN I USE FOR FARALI BATTER

For farali batter, you can use readymade mix farali flour, or individual flours such as Rajgira ka atta ( Amaranth flour ) Kuttu ka atta ( Buckwheat flour ) or Singoda/Shingada ka atta (water chestnut flour). All these flours are also gluten-free.

HOW TO MAKE FARALI MOGO VADA

As cassava is the main ingredient for this recipe, first, you will need cassava. It can be fresh or frozen, whatever you use, make sure cassava cooked thoroughly. So boil the cassava first, drain all the water and leave it to cool and mash the cassava, add a couple of boiled mashed potato too.

Add minced green chilli and ginger, finely chopped coriander, few cashew and raisins, a pinch of sugar and lemon juice, season with salt and freshly ground black pepper. Combine everything and make a dough.

Form into small balls, leave it aside and prepare a batter by combing Rajgira and Singoda flour, add a pinch of salt and water. Consistency should be a pancake batter. Dip the cassava balls into the farali batter and deep fry in the hot oil.

Enjoy with farali chutney and farali boondi raita . I had leftover batter, so prepared farali boondi, check out how to make Boondi .

FARALI MOGO VADA - 1

Farali Mogo Vada

ingredients

instructions

NOTES:

Adjust the spiciness according to your taste.
Sugar can be omitted totally.

Make your Diwali morning a little more awesome and delightful with these Badam Gulakand Katli/Katri – Almond and Rose Diamond Thins ! The best part, this heavenly delicious sweet come together in a record 40 minutes with just 5 ingredients such as ground almond, Sugar and Rose Petal Jam. What’s not to love about that? Check out the step by step pictures for the full detailed recipe.

Kaju Katli or Vegan Kesar Badam Katri/katli , is definitely a strong contender within the Indian sweets collection and gains much attraction once they are served.

Don’t like cashew or almond taste? or any allergies/intolerance specific, try these Easy 3 ingredients Peanut Katli .

This sweet is mostly popular in giving as a gift, for various reasons first it, stays fresh for a longer period and look so attractive and expensive, well it is slightly on an expensive side as nuts are more expensive in compare of besan or other ingredients.

Now that we are surrounded by Indian festivals such as Navratri and Diwali, I had to run my imagination on making something special and different as me and my family.

One day just an idea clicked in my mind that I want to make stuffed Katli, didn’t think about using cashew or almonds, but the stuffing idea stuck in my mind. After a couple of trial and errors, finally, I had my stuffed Badam Gulkand Katli , how I imagined it.

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HOMEMADE BADAM-KAJU KATLI

Many think that making a Kaju or Badam katli at home is a tedious job, a little if you’re making the first time. I am not going deny it but if you are really determined and work on it, it is so simple, easy and fuss-free recipe if you have perfectly ground nuts and well-made chasni ( sugar syrup). Yes, you will need lump and oil-free fine cashew or almonds, also the sugar syrup has to be one thread consistency if little less or more your mixture won’t set properly. Just keep in mind that this sweet method is almost like baking a cake or a cookie, you have to be precise in measurements of ingredients and method. Making it the first time? always work with a small number of ingredients.

CAN I USE READYMADE GROUND ALMONDS OR CASHEWS

Yes, of course, you can. If it is easily available in your area definitely use it. Little expensive but I tell you it is worth it as making powder at home is a little time-consuming job.

HOW TO MAKE ONE THREAD (TAAR) CHASNI ( SUGAR SYRUP )

For 1 cup ground almond or cashew, you will need 1/3 cup sugar and 1/4 cup water. Place water and sugar in a pan and bring it to boil and simmer for 5-7 minutes. Now turn the heat on low and take a drop of sugar syrup between your index finger and thumb ( Be careful, the sugar syrup will be HOT ) Now open the index finger and thumb opposite to each other and see if there any threads forming? If not let the syrup cook another 2-3 minutes. Then again repeat the same procedure to check the thread, if you see one thread or string is starting to form, your chasni is almost coming to a one thread consistency. Cook the syrup one minute more and turn off the heat and once again check. You should have one thread chasni this time.

CAN I MAKE VEGAN BADAM KATLI

100 %, you can prepare vegan badam or Kaju katli. Just replace dairy products with vegan alternatives.

CAN I MAKE FLAVOURED BADAM KATLI

You can make saffron or cardamom flavoured Katli.

HOW TO MAKE BADAM GULKAND KATLI

First, keep all the ingredients and all the utensils near you on the worktop, as this recipe it quick but needs lots of attention. In a heavy bottom or non-stick pan add sugar, water and a small pinch of saffron threads. Bring it to boil on a medium heat and let it simmer for until the syrup reaches one thread consistency. Meanwhile, from the one cup ground almond, remove 1 tbsp. almond powder and instead add 1 tbsp. milk powder ( Milk powder will make katli nice and soft and won’t harden )

Add almond and milk powder mixture into the chasni, and quickly start mixing and keep stirring. make sure there isn’t any lump forming. You’ll be able to see the mixture getting thicker and coming together as one mass. Once the mixture leaves the pan turn off the heat. Let the mixture cool a little. Apply little ghee on your palms, then knead the dough for a good couple of minutes till dough become less grainy and smooth. Make two equal size balls and flatten them.

Lay a grease proof or Butter paper on the flat surface and place one flatten ball on it, mix ground pistachios into rose petal jam ( Gulkand ) and spread evenly. On top of the gulkand and pistachio layer arrange another badam ball. Gently press it with your hands and make sure both of them stick together. Place another greaseproof paper on top of it, sandwiching the mixture between two paper. Roll out with a rolling pin into 1/4 inch thick sheet, stick the silver foil and press gently and cut diamond shape pieces with cookie or pizza cutter.

gulkand badam katli pieces served in a vintage metal plate - 2

Badam Gulkand Katli

Ingredients

  • 1 cup ground almond
  • ⅓ cup sugar
  • ¼ cup water
  • 1 tablespoon milk powder Optional
  • 5-6 strands saffron Optional
  • 2 tablespoon rose petal jam Gulakand
  • 2 tablespoon pistachio coarse lightly roasted

Instructions

  • In a wide non-stick pan mix water and sugar, heat it on a medium heat.
  • You will see small bubbles appear on the surface, stir gently and let it come to rolling boil. Lower the heat and check the sugar syrup consistency, it should be 1 thread or string.
  • Remove 1 tbsp ground almond and add 1 tbsp. milk powder and mix well.
  • Add almond powder and keep stirring to avoid any lumps.
  • In 2-3 minutes you’ll be able to see that almond mixture is getting thicker.
  • To check the right consistency, take a very small pinch of a mixture in your hand and see if you are able to shape a little ball with your fingers. ( you should be able to mould it like play dough ).
  • If it does remove pan straight away from the heat. If not cook further one minute or so.
  • After removing from the heat pour the mixture into another clean wide plate.
  • Let it cool little, apply little oil on your palms and knead the dough for 3-4 minutes till become less grainy, glossy and smooth.
  • Halve the mixture into two equal parts and make flat balls.
  • On the rolling board place a greaseproof paper and put the one flatten ball.
  • Spread the rose jam petal and pistachio mixture evenly on top of it, then put second flatten ball on the mixture.
  • Now gently press the balls with your fingers and spread a little to make sure the stuffing sticks both sides.
  • Now place another paper, sandwiching the mixture between two paper.
  • Roll out with a rolling pin into 1/4 inch thick sheet, stick the silver foil and press gently and cut diamond shape pieces with cookie or pizza cutter.
  • If you can’t find silver foil, ( Varak ) you can sprinkle edible glitter on the diamonds or leave it plain.
  • Let it cool completely and store in an airtight container.
  • It can stay fresh at room temperature up to 4-5 days.

Notes

* 1 cup = 240ml
*1/3 cup = 80ml
* 1/4 cup = 60 ml
Use 1 tablespoon milk instead of milk powder once you have added the ground alomond.

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.