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.
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, check out how to make Boondi.
Farali Mogo Vada
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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