check out our other Must Try Vrat Ka Khana recipes
These crunchy and heavenly delicious vada/donuts or vrat ki tikki are melts in your mouth. Very hard to resist for anyone, simply satisfy one’s soul.
These gluten free, sweet, spicy and lightly tangy donuts leaves your tummy full but tongue craves for more. They are equally good as sabudana vada and so much fun to eat.
The soft and fluffy potatoes lends pure heartiness where peanuts and sesame seeds provides occasional crunchiness, while these soft and fluffy donuts been fried in a hot oil, and it’s aroma makes the family members dribble impatiently.
I assure you that these farari donuts will give you as much pleasure as a driving experience of a farrari!
You will need :-
- 200 – 225 g Rajgaro – Rajgara ( Amaranth ) flour
- 3 medium size boiled, peeled and mashed potato
- 2 tbsp. soaked sabudana ( sago pearls )
- 2 tbsp. roasted and lightly crushed peanuts
- 4-5 tbsp. sesame seeds
- 2-3 tbsp. fried ratalu or suran ( pink yam or elephant foot yam pieces ) – optional
- 1tbsp plain yogurt
- 1 tbsp. sugar
- 2 tbsp. crushed green chilli ginger ( more or less )
- 2 tbsp. freshly chopped coriander
- Pinch citric acid – limbu na phool
- Salt to taste or Sendha namak
- Oil for deep fry
Method :- Place all the above ingredients except oil in a big bowl and combine everything. It should be soft pliable dough. Heat oil in a kadai over a medium heat. Take a golf size of batter and make a equal size balls and leave it a side. Lightly wet your palms, take one ball in a palm, slightly press and make a hole in a centre with a thumb , it will be look like a donut , roll into sesame seeds and slowly slide that donut into hot oil. Fry the vadas till they turn golden brown, slowly remove them with slotted spoon. Repeat with remain batter. Serve hot with Plain yogurt or coriander and mint chutney. Enjoy !
You wil need :-
- 10-12 roughly chopped dates ( I used medjool variety )
- 3 tbsp raisins ( soak in water for half an hour )
- 3-4 tbsp chopped nuts ( almonds, cashews and pistachio )
- 1 small onion paste
- 1 tsp ginger – garlic paste
- 2 small tomato puree
- 1/2 tsp amchoor powder ( dry mango powder )
- 1/2 tsp cumin powder
- 1 tsp red chilli powder
- 1/4 tsp. garam masala
- Salt to taste
- 2 tbsp ghee
- 1 tsp sugar
Method :-
Heat ghee in a kadai and add onion paste. Saute for few minutes and add ginger – garlic paste. Saute everything for 3-4 minues, add amchoor, cumin, red chilli and garam masala powder. Now add sugar and add less than 1/4 cup water. Cover the kadai with lid and let it cook the gravy till oil separates. Now add nuts, dates and raisins, saute for few minutes and once again add little water. Cook the curry till you see oil separating again. Switch of the heat and serve hot with round and soft gujarati rotlis , plain paratha or Biryani. Enjoy !
Happy Cooking 🙂
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