VRAT KE DAHI BHALLE/ FARALI DAHI BHALLE

Vrat ke Dahi Bhalle was an experiment I tried and it was a smashing success..!!! The vrat vadas turned out good; they tasted great with vrat ki spicy green chutney and khatti-meethi chutney. And the red chilli powder and roasted cumin powder sprinkled on the top took them to another level. Hubby to not even recognised that they were not the regular vadas. They become soft and absolutely melt-in-mouth because of soaking in whisked curd. Simple ingredients needed for this recipe as boiled potatoes, black pepper powder, green chillies, grated ginger and added arrowroot powder for binding. Try this yummy tangy and lip-smacking snack on fasting.

INGREDIENTS:

2 boiled, peeled and grated Potatoes

1 teaspoon Ginger, grated

1 teaspoon Green Chilli, chopped finely

2 teaspoon Coriander, chopped

¼ Cup Buckwheat/ Singhara Flour

Sendha Namak/ Rock Salt as needed

2 Cup Whipped Curd

1 teaspoon Sugar

½ teaspoon Rock Salt/ Sendha Namak

For serving:

½ Cup Farali Sweet Chutney

½ Cup Spicy Chutney

1 teaspoon Kala Namak

1 teaspoon Red Chilli Powder

1 teaspoon Roasted Cumin Seeds

2-3 tablespoon Oil/ Ghee for frying

METHOD:

STEP 1 – Pour curd in a bowl, add sugar and salt and whisk it well.

STEP 2 – Keep it in refrigerator for chilling.

STEP 3 – In a mixing bowl, add grated potato, salt, green chillies, grated ginger, chopped coriander and mix well. Add arrowroot flour/ powder and 

mix well to make a smooth dough.

STEP 4 – Cover it and keep it aside for 15-20 minutes.

STEP 5 - Grease your hands with some oil.

STEP 6 - Take some potato mixture and start rolling.

STEP 7 - Roll the mixture in small ball and keep aside.

STEP 8 - Heat oil in a kadai on medium heat.

STEP 9 - Drop 2-3 balls / vada in it and deep fry.

STEP 10 - Fry them till they turn nice golden in colour.

STEP 11 - Remove and transfer on tissue paper to drain excess oil. Vadas are ready to serve. 

For Serving:

STEP 1 – Keep 2-3 vadas in a serving plate.

STEP 2 – Pour chilled whisked curd on it.

STEP 3 – Top them with sweet and spicy chutneys.

STEP 4 – Sprinkle some cumin powder, kala namak, red chilli powder and garnish with some chopped coriander and pomegranate pearls.

 NOTES:  If you want to make them in appe pan then follow this procedure:

                     *Grease each cavity with few drops oil/ ghee. Heat appe pan on medium heat.                               *Grease your hands with some ghee/ oil, take a portion of potato mixture and roll small vadas.

               *Keep them in appe pan and ccok them on low flame until they turn nice golden colour.

                     *Flip them gently and carefully with a spoon and cook from the other side.

                    * Prepare all vadas with the remaining mixture.

                    *Fasting Chutney recipes are shared separately on my blog.