Monday, 15 October 2018

Farali Mogo Vada

Farali Mogo Vada - Deep fried cassava fritters, is an enticing dish to try out during fasting seasons such as Navratri, Month of Shravan, Maha Shivaratri or Janamasthmi. These delish and moreish cassava fritters are easy to prepare, vegan and gluten-free. A dish that is conjured up with spiced mashed cassava and potato rolled into small balls then coated with farali flours such as Rajgira and Shingada batter and deep fried.

Farali Mogo Vada - Deep fried cassava fritters, is an enticing dish to try out during fasting seasons such as Navratri, Month of Shravan, Maha Shivaratri or Janamasthmi.




Whenever the fasting season appears in the Hindu calendar, I always whip up a couple of farali recipes such as Farali Dum Aloo or my daughter's favourite Farali Ratalu Sabji, although we don't observe fast, love to indulge in Vrat ka khana (fasting food).  Don't know what magic is in the fasting food that makes you go weak in the knees.

As much as I love to whip up traditional farali food, I like to whip up something innovative recipes too, especially as a food blogger! So here I am with simple but scrumptious Farali Mogo Vada, which I conjured up a few years back and clicked a few pictures. Check out the recipe.

Farali Mogo Vada - Deep fried cassava fritters, is an enticing dish to try out during fasting seasons such as Navratri, Month of Shravan, Maha Shivaratri or Janamasthmi.


MEANING OF FARALI 


Certainly not referring to the supercar! Farali translates fasting, food dishes which can be eaten during a fasting period are called Farali food. When Hindu people observe fast, certain types of food are allowed to be consumed. such as fruit, milk, root vegetables such as potato, sweet potato, taro roots, cassava, pumpkin and bottle gourd. Also, dishes made with grain-free flours such as amaranth, buckwheat and water chestnut. Instead of rice, you can have samo (barnyard millet) and Sabudana (Sago pearls).


WHAT IS FARALI VADA


Farli vada is a lip-smacking deep-fried fritter, a tweaked recipe of traditional Gujarati and Maharashtrian snack Batata Vada (Potato fritters). This Batata vada is usually prepared with spiced mashed potato balls and coated in chickpea batter and deep fried. Where in Farali vada recipe some of the ingredients are swapped or totally omitted. In Farali vada recipe, mashed potato spiced with some particular ingredients such as cumin, rock salt, and black pepper and to coat the balls instead of Chickpea flour batter, the farali flour batter is used.

FARALI MOGO VADA


In Swahili or Kiswahili Cassava root or Yuca known as Mogo. It is a starchy tuberous root and a great source of carbohydrate, and perfectly fine to use in farali recipes. In East Africa, cassava was used by most of the Indians in their regular and farali recipes as mogo is the largest growing crops over there. So, for a change, I have used boiled mogo along with the potato.

WHAT FLOURS CAN I USE FOR FARALI BATTER


For farali batter, you can use readymade mix farali flour, or individual flours such as Rajgira ka atta ( Amaranth flour ) Kuttu ka atta ( Buckwheat flour ) or Singoda/Shingada ka atta (water chestnut flour). All these flours are also gluten-free.

HOW TO MAKE FARALI MOGO VADA

As cassava is the main ingredient for this recipe, first, you will need cassava. It can be fresh or frozen, whatever you use, make sure cassava cooked thoroughly. So boil the cassava first, drain all the water and leave it to cool and mash the cassava, add a couple of boiled mashed potato too.

Add minced green chilli and ginger, finely chopped coriander, few cashew and raisins, a pinch of sugar and lemon juice, season with salt and freshly ground black pepper. Combine everything and make a dough.

Form into small balls, leave it aside and prepare a batter by combing Rajgira and Singoda flour, add a pinch of salt and water. Consistency should be a pancake batter. Dip the cassava balls into the farali batter and deep fry in the hot oil.

Enjoy with farali chutney and farali boondi raita. I had leftover batter, so prepared farali boondi, how to make Boondi, click here.

Farali Mogo Vada - Deep fried cassava fritters, is an enticing dish to try out during fasting seasons such as Navratri, Month of Shravan, Maha Shivaratri or Janamasthmi.


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Farali Mogo Vada - Deep fried cassava fritters, is an enticing dish to try out during fasting seasons such as Navratri, Month of Shravan, Maha Shivaratri or Janamasthmi.





vrat ka khana, upwas khana, fasting recipes, vrat ka farali vada, farali batata vada, rajgira flour recipes, mogo recipes
Vrat Ka Khana, Navratri recipe, Fasting recipe,
Gujarati
Yield: 12-15 piecesPin it

Farali Mogo Vada

Farali Mogo Vada, a delicious deep fried snack made with cassava!
prep time: 20 minscook time: 15 minstotal time: 35 mins

ingredients

250 g cassava ( I used frozen )
100 g boiled potato
100 g rajgira lot ( amaranth flour )
100 g Singoda lot ( water chestnut flour )
Sendha namak ( fasting salt )
Oil + 1 tsp. peanut oil 
Pinch cumin seeds
1 tbsp. fresh minced green chilli and ginger
1 tbsp. cashew pieces ( Kaju tukda )
1 tbsp. raisins ( kismish )
2 tbsp. finely chopped coriander ( kothmir )
1 tsp. powdered sugar ( NOT icing )
1 tsp. lemon juice
Freshly ground black pepper 

instructions

First, boil the cassava, drain all the water and leave it aside.
In a big plate mash the cassava and boiled potatoes.
Add chillies, ginger, salt, black pepper, sugar, lemon juice, cashew, raisins and coriander, mix well.
In a very small pan heat oil and add cumin seeds, once seeds crackle, turn off the heat and pour the oil mixture on top of the cassava mixture.
Mix everything with the spoon and let the mixture cool a little.
Meanwhile, make the batter,  mix both the flours, add salt and black pepper powder. Add water little by little and prepare a batter without any lump. The consistency of the batter should be like pancake batter. 
Divide the cassava mixture into equal portions and make small balls.
Heat oil in a kadai on a medium heat, coat a couple of cassava balls with batter. 
Gently and slowly slip these coated balls into the hot oil.
Deep fry them till it is golden brown (these vadas will turn out dark brown because of the farali flours).
Remove from the kadai and drain them on the clean kitchen tissue paper.
Repeat the same procedure with the leftover cassava balls.
Serve hot with farali chutney and farali boondi raita.   


NOTES:

Adjust the spiciness according to your taste.
Sugar can be omitted totally.
Created using The Recipes Generator


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