Easy Gujarati style Vrat wale aloo peanut ki sabzi is made with vegan & gluten-free ingredients. This farali bateta is made with boiled potatoes, basic spices and topped with crunchy roasted peanuts. These spicy peanut potatoes require only basic skills and are ready in 30 minutes!
Keep this peanut potato stir fry recipe in your Vrat Ka Khana menu!
FARALI BATETA PEANUTS RECIPE
In this Vrat wale aloo peanuts recipe, boiled potatoes are stir-fried with roasted peanuts, cumin, and few basic Indian spices – an ideal recipe for fasting.
The Hindu calendar is full of festivities, and there are certain days or months where Hindus observe fasts.
Also some people consume regular food which contains no onion garlic instead of fasting food during fasting season.
WHY MAKE THIS RECIPE?
WHAT TO SERVE WITH VRAT WALE ALOO?
STORAGE
INGREDIENTS FOR PEANUT POTATO STIRFRY
● Potatoes – also called aloo, or bateta in India. We want boiled potatoes. The best way to boil potatoes is to pressure cook them with the skin on. Once they are cool, the skin easily peels off using your fingers and then the potatoes can be cut into large cubes.
● Peanuts – use red peanuts that are roasted. Peanuts are also called singdana or moongphali in different parts of India thus this recipe also known as Moongphali Aloo Ki Sabji or Moongphali Ki Sabji as well.
● Crushed ginger and green chillies – the smell of freshly crushed chilli-ginger is just incredible!
● Oil – use a light oil such as sunflower or peanut or ghee as this recipe as farali
● Curry leaves – they taste delicious and are apparently good for your hair … win win!
● Cumin seeds – used in the tempering or vaghar
● Indian spices – we have used turmeric powder only. You could add a little red chilli powder, ground cumin and coriander should you wish. Skip turmeric powder if you do not consume during fasting.
● Sugar – a sprinkle of sugar is so wonderful, especially combined with the lemon juice
● Lemon juice – use fresh lemon juice wherever possible but you can also use bottled
● Salt – use sendha namak as this salt s farali. Sendha Namak is also known as pink salt.
● Freshly chopped coriander – to serve don’t skip it!
Instant Pot Potatoes
Potatoes cook very quickly in a stovetop pressure cooker or in Instant pot. To cook in IP
Place potatoes in the inner pot, add water.
Close the lid.
Choose HIGH PRESSURE and select 7 minutes, turn the safety valve to sealing position.
After 15 minutes NPR open the lid, remove cooked potatoes, peel the skin and cut in to cubes.
HOW TO MAKE BATETA AND PEANUT BHAJI
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POTATO AND PEANUT FARALI BHAJI – Farali ALOO SABJI
Ingredients
- 4 boiled medium potatoes cubed
- ½ cup roasted peanuts
- 2-3 tablespoons of green chillies and ginger
- few curry leaves
- 2-3 tablespoon oil/ghee
- ½ teaspoon cumin seeds
- ¼ teaspoon turmeric powder
- salt to taste
- fresh coriander leaves
- 1 teaspoon sugar optional
- 1 teaspoon lemon juice
Instructions
- In a heavy bottom pan heat oil/ghee and add cumin seeds and let it spullter.
- Add curry leaves and chilli garlic, fry for few seconds. Add turmeric powder.
- Then add potatoes, sugar and salt.
- Mix well but gently.
- Now add lemon juice and crushed roasted peanuts, cook about 2-3 minutes more and garnish with fresh coriander leaves.
Video
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.
NOTE:This potato and peanut farali bhaji recipe has been updated from the our recipe archives with new images and content, first published in March 2011.
POTATO AND PEANUT FARALI BHAJI - Farali ALOO SABJI
Ingredients
- 4 boiled medium potatoes cubed
- ½ cup roasted peanuts
- 2-3 tablespoons of green chillies and ginger
- few curry leaves
- 2-3 tablespoon oil/ghee
- ½ teaspoon cumin seeds
- ¼ teaspoon turmeric powder
- salt to taste
- fresh coriander leaves
- 1 teaspoon sugar optional
- 1 teaspoon lemon juice
Instructions
- In a heavy bottom pan heat oil/ghee and add cumin seeds and let it spullter.
- Add curry leaves and chilli garlic, fry for few seconds. Add turmeric powder.
- Then add potatoes, sugar and salt.
- Mix well but gently.
- Now add lemon juice and crushed roasted peanuts, cook about 2-3 minutes more and garnish with fresh coriander leaves.
Video
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.
Makai na Vada is a delicious Gujarati tea time snack similar to Bajri na Vada. These Methi Makai Vada, which can also be called Methi Makai na dhebra, are made with maize flour and fresh fenugreek leaves. Learn how to make perfect puffed up Gujarati dhebra for Sheetla Satam and Kali Chaudas.
AUTHENTIC GUJARATI MAKAI NA VADA
These makai na vada are purely made from makai, or maize flour (cornmeal) and wholewheat flour. There is no bajri or bajra flour in this vada recipe.
Here we have combined maize, atta and is enhanced with fresh methi and warm Indian spices.
Sugar and garlic are the not so secret ingredient that gives these vada the unique Gujarati influence and takes the flavour to the stratosphere!
WHAT IS THE DIFFERENCE BETWEEN GUJARATI VADA AND DHEBRA?
These deep-fried delights are often called both dhebra and vada. However, dhebra are also flat-breads but they are not called vada!
The Gujarati Patel community will call these dhebra but they are reffring to both the deep-fried and flat bread version.
Other Gujarati communities such as Jain, Lohana and Brahmins will call these vada only. Dhebra are more like Gujarati thepla in this case.
WHEN TO MAKE GUJARATI VADA / DHEBRA
Vada are considered a Gujarati farsan food and are prepared particular during Sheetla Satam and Kali Chaudas, however these can be make and enjoyed throughout the year too.
Vada keep well for many days and can be eaten cold thus prepared during Sheetla Satam. Gujarati and Sindhi communtity observes this day and consume only cold food on this day.
CORNMEAL AND CORN FLOUR
What type of Cornflour is best for Makai Vada recipe?
1. Why do you need whole wheat flour for Makai Na Vada recipe?
Did you add all the yogurt at same time? Some flour requires less moisture than others. If it is very soft, add some wheat flour and knead it again.
- Why my vada are not rising/puffing up?
You must heat oil on medium heat/flame and keep it on moderate heat, vada does not puff up in cooler or low heat oil
Once you add vada to the oil, do not move or agitate them, they puff up or rise by themselves however it does take a while
Once they puff up slightly lower the heat so they cook inside too, keep maining the temperature of the oil all the time. If oil gets cooler, wait until it heats again before adding the next batch.
- Why my vada turned out hard?
There could be various reasons for this issue. May be not enough moin added or the dough is not soaked properly. In this case add 1/4 teaspoon of baking soda and few drops of lemon to activate the soda.
Then mix the dough with wet hands and make vada immediately.
- Can I make Methi Makai Vada in air fryer?
Definetely yes! Make vada as usual. Preheat the air fryer at 200C then bake them for 10-12 minutes. We need to keep vada crispy on the outside but soft in the inside.
HOW TO SHAPE VADA SO THEY RISE PERFECTLY
When you make the balls, make sure there are no gaps or else air can stay inside the balls, press the dough in your hand very well, make it smooth and give it a shape.
Make sure there are very few cracks or no cracks when you press the vada balls. If cracks are appearing dip your index finger in the water and press on the edge of the vada
Keep vada edges a little thinner than the center of vada balls.
METHI MAKAI NA VADA INGREDIENTS
● Makai – Maize cornmeal or medium yellow cornflour is also known as Makai No Lot or Makke Da Aata. We are using here medium size cornmeal.
● Wholewheat flour we have used regular chakki atta for roti.
● Fresh methi or fenugreek and coriander – do not use dried kasoori methi. Kasoori methi lends totally different flavour than fresh
● Green chili, ginger , and garlic paste (garlic is optional)
● Yogurt – if possible use a quite sour yogurt rather than mild (see vegan options below)
● Oil – any mild flavoured oil would work. Do not use mustard, sesame or extra virgin oilve oil.
● Spices powders such as red chilli, turmeric and dhana jeeru powder (ground cumin and coriander). Garam masala is optional.
● Sesame seeds for this recipe you will require white sesame seeds.
● Sugar or Jaggery – for sweetness
● Hing known as Asafoetida (optional) but I recommend you use it.
● Carom seeds (ajwain or ajmo)
INGREDIENTS NOTES
We are using yellow corn or maize flour for this recipe. I have used medium variety. If you use fine variety, add 1 tbsp. of semolina.
Garlic is optional in this recipe, if making for any religious event, you can skip it.
Garam masala is optional.
Make sure the yogurt you use it’s sour, if not keep on the kitchen worktop for 4-5 hours and add little lemon juice or citric acid and mix well.
If using jaggery, make sure it is grated before adding.
Some like to add raising agents such as baking soda or baking powder when making these vada. You will not need raising agents for this recipe to achieve puffed up vada.
If you do choose to add baking powder, add whilst you are kneading the dough.
BEST TIPS FOR KALI CHAUDAS NA VADA
Do not add all the yogurt at the same time, add it gradually
Make a semi-soft dough
Make sure jaggery is grated well
Make a fine garlic, ginger and chilli paste
You must ferment the dough for at least 6 hours before making it.
Cover the dough using a wet cloth.
VEGAN MAKAI NA VADA AND VEGAN BAJRI NA VADA OPTIONS
For vegan bajri na vada or makai na vada, use plain soya yogurt or skip totally and add crushed citric acid known as Limbu Na phool. This still gives you that tart sour flavour.
SERVING SUGGESTIONS
As these makai na vada are best as tea time snack, I love to enjoy with aunthentic Masala Chai or Karak Chai .
Not only they are great with green coriander and mint chutney but so delicious on its own too.
HOW TO MAKE MAKAI (CORNMEAL FLOUR) NA VADA STEP BY STEP
Methi Makai Na Dhebra or vada made in three steps and require at least 15 hours of your time. Prepare the ingredients above and follow this step by step instructions. Accurate measurements availavle in the recipe card below.
First step – knead the dough and rest it.
In a nixing bowl take both flour, add all the spices and moin (oil) and mix well.
Add yogurt little by little and bring the mixture together and knead the dough. Cover it with wet kitchen towel and leave it to rest for at least 6 hours.
Second step – make vada
Divide the dough into equal size portions.
On a work surface keep a clean kitchen tissue paper or wet cloth, put one ball, sprinkle some sesame seeds then press it using a flat bottom bowl.
Third step – Fry makai na vada
- Heat oil in a kadai on medium heat. Gently slip one vada at a time and let it rise it self. Once risen carefylly turn it other side and fry all over until nice and golden brown.
IF YOU LIKE THIS RECIPE
Gujarati Batata Vada
Masala Fulwadi
Gujarati Sabudana Vada
Masala Khajili
Gujarat Na Daal Vada
METHI MAKAI NA VADA
Ingredients
- 2 cup yellow medium cornflour 280-300g
- ½ cup wholewheat flour/regular chapatti flour 65g
- 1 cup sour yogurt 245g at room temperature.
- 2-3 tablespoon green chili ginger, and garlic paste (everything together)
- 3 tablespoon grated jaggery
- 2 tablespoon white sesame seeds
- 1 teaspoon carom seeds ajwain-ajmo
- Salt to taste
- 5 tablespoon fresh finely chopped fenugreek and cilantro/coriander
- 2 tablespoon oil
- Pinch asafoetida hing
- 1 teaspoon red chilli powder
- ½ teaspoon turmeric powder
- 1 teaspoon ground cumin and coriander
- ¼ teaspoon garam masala optional
- ¼ teaspoon baking soda optional
- ¼ teaspoon lemon juice optional
- Oil
- 2 tablespoon sesame seeds
Instructions
- In a big mixing bowl place all the vada ingredients except yogurt.
- Using your fingertips mix everything, then add yogurt little by little.
- Knead the semi-stiff dough. You may need less or more yogurt.
- Cover the bowl with a clean moist kitchen napkin.
- Leave the dough in a warm place to ferment for a minimum of 5-6 hours or overnight.
- Once the dough is ready, knead the dough again for 2 minutes.
- Divide the dough into small lemon size portions and make balls without keeping any air or gap inside them.
- Lay a paper kitchen towel or parchment sheet on a smooth surface.
- Take one ball, dip in sesame seeds and put it on kitchen towel.
- Take a flat bottom bowl/vatki and gently press over the ball.
- Vada thickness should be 1/2 thick. Keep the center of the vada slightly thicker than the edges.
- Either take the round dough ball and pat using your fingers into rounds that are 1/2 cm thick.
- Once all the vada has done, keep them covered with a moist cloth.
- Heat enough oil on medium heat, gently slip vada into the hot oil.
- and let it fry, don’t use a spoon until the vada fluffs up then turn.
- Once both sides are evenly fried, remove it.
- Repeat with the remaining dough.
Video
Notes
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.
