Name: Farali Dahi Vada
Prep time: 15 min
Cook time: 20 min
Total time: 65 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 cup Potato, boiled, peeled and mashed smoothly; ¼ cup Water Chestnut Flour, singhara atta, for binding; ½ Green Chili Pepper, finely chopped; ½ tsp Rock Salt, sendha namak, divided; 1 cup Peanut Oil, for deep frying; 1 cup Indian-Style Yogurt, thick, whisked until smooth; 1 tbsp Sugar, powdered, for the curd; ½ tsp Roasted Cumin Powder, for garnish; ¼ tsp Ground Black Pepper, for garnish; 1 tbsp Coriander Leaves, finely chopped

1 hr 5 mintotal

35 min hands-on30 min hands-off

Prep 15 min · Cook 20 min

Serves: 2
Difficulty: Medium
Spice: Mild

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Method

Within a prep basin, inextricably combine the ultra-smooth mashed potatoes, the Singhara (water chestnut) binder, finely minced green chilli, and a partial measure of the rock salt.
Knead it firmly into a stiff dough. If it feels too sticky, work in another spoonful of singhara flour.
Impart a sheer layer of oil to your palms. Roll measured fragments of the dough into flawlessly smooth, spherical vadas, then exert slight downward pressure to flatten the poles.
Elevate your deep-frying lipid (peanut oil) to a medium thermal threshold within a robust kadhai. Submerge the vadas, frying relentlessly until they lock into a deep golden-brown, shattering crispness. Evacuate to absorbent toweling.
Drop the fried vadas straight into a bowl of lukewarm water for exactly 60 seconds, no longer. Lift them out and press them very gently between your palms to squeeze out the water and excess oil without breaking them. Set them on a tray.
1 min
Finish the yogurt: whisk the well-chilled curd with the powdered sugar and the reserved rock salt until it is completely smooth.
Assemble: arrange the vadas in a serving dish. Spoon the chilled sweet yogurt generously over them so they are completely covered.
Dust the topography with sharp hits of roasted cumin powder and cracked black pepper.
Garnish with fresh coriander and serve immediately.

How to tell it's done

Spongy, soft vadas drenched in sweet, velvety yogurt accented with earthy cumin.

Getting it right

Tip

Do not soak these Farali vadas in water for as long as regular Urad Dal vadas. Since they are potato-based, over-soaking will cause them to disintegrate completely.

What to serve it with

A cooling, festive dish that balances the heavy fried foods usually eaten during Navratri fasts.

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