These Farali Mogo Vada are crisp, golden Cassava Fritters made with mashed cassava, potato, ginger, green chilli, cashews and raisins. They are coated in a simple farali batter made with rajgira and singoda flour, then deep-fried until crisp outside and soft inside.
They are especially lovely during Navratri, Shravan, Maha Shivaratri or Janmashtami, but honestly, they make a great tea-time snack whenever you want something a little different from the more common sabudana vada.
What Makes These Cassava Fritters Farali?
These mogo vada are made without regular wheat flour, gram flour or breadcrumbs.
The coating uses rajgira flour and singoda flour, which are commonly used in farali or vrat recipes such as rajgira halwa without milk or singoda shiro.
That makes them suitable for Hindu fasting days, depending on your own family traditions.
Tips for Success
- Cook the cassava fully. It should be soft enough to mash easily.
- Drain it really well. Extra water can make the mixture too loose.
- Use potato to bind. The potato helps the cassava mixture hold together.
- Keep the batter like pancake batter. It should coat the vada, but not be too thick or claggy.
- Fry on medium heat. This helps the vada cook through and turn crisp without darkening too quickly.
- Expect a slightly darker colour. Rajgira and singoda flour can fry darker than regular batter.
- Serve them hot. They are best when freshly fried and crisp.
Serving Suggestions
Serve these vada hot, while the outside is crisp and the cassava filling is still soft inside.
I like them with imli khajur chutney, but they also work beautifully as part of a bigger vrat thali.
Pair them with other snacks such as farali muthiya or farali patra. Keep things lighter with buckwheat vegetable upma.
Complete the meal with a curry such as farali bhinda and a flatbread like farali dudhi thepla. Finish with makhana kheer for something sweet.
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📖 Recipe
Indian Cassava Fritters
Ingredients
- 250 grams cassava frozen can be used
- 100 grams potatoes boiled
- 100 grams rajgira flour amaranth flour
- 100 grams singoda flour water chestnut flour
- sea salt to taste
- oil for deep frying
- 1 teaspoon peanut oil
- ½ teaspoon cumin seeds minced
- 1 tablespoon green chilli and ginger
- 1 tablespoon cashew nuts chopped
- 1 tablespoon raisins
- 2 tablespoons finely chopped coriander leaves
- 1 teaspoon powdered sugar not icing sugar
- 1 teaspoon lemon juice
- ground black pepper to taste
Instructions
- Boil the cassava according to package instructions, drain all the water, and set it aside.
- In a large plate or bowl, mash the boiled cassava and potatoes together.
- Add the green chilli, ginger, salt, black pepper, sugar, lemon juice, cashew pieces, raisins, and coriander leaves. Mix well.
- In a small pan, heat 1 teaspoon of peanut oil and add the cumin seeds.
- Once the seeds begin to crackle, turn off the heat and pour this tempering over the cassava mixture.
- Mix everything well with a spoon and allow the mixture to cool slightly.
- To make the batter, combine both flours in a bowl and add salt and black pepper.
- Gradually add water and whisk until you have a smooth, lump-free batter with a consistency similar to pancake batter.
- Divide the cassava mixture into equal portions and shape them into small balls.
- Heat oil in a kadai over medium heat.
- Dip a few cassava balls into the batter, ensuring they are well coated.
- Carefully slide the coated balls into the hot oil.
- Deep fry until golden brown. These vadas may appear darker in colour due to the farali flours.
- Remove from the oil and drain on clean kitchen paper.
- Repeat the process with the remaining cassava balls.
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.
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Hayley Dhanecha says
This is such a great Navratri snack idea, simple ingredients but such a comforting and satisfying bite every time. I love how the spices and little bits of cashew and raisin make these farali vadas feel so special and moreish at the same time.