Navratri fasting recipe: crisp potato vada fried in amaranth flour batter

Navratri has begun and the festival is being celebrated with joy across the country. The nine forms of the goddess are worshipped on the occasion, and many people keep fasts during these nine days.

The trouble is that foods permitted during a fast are limited, and many people tire of eating the same things again and again. If you too crave something tasty and spicy while fasting, there is no need to hold back. You can make everyone's favourite potato vada even during a fast. Made in a slightly different way, the vada is crisp on the outside and soft inside. It can help satisfy cravings and please the palate.

Ingredients: For the filling, you will need 200 grams of boiled potatoes, half a teaspoon of rock salt, a quarter teaspoon of black pepper powder, 2-3 green chillies, 1 teaspoon of cumin seeds and coriander leaves. For the batter, you will need 1 cup of rajgira (amaranth) flour, a quarter teaspoon of black pepper powder, 2 teaspoons of sesame seeds, 2-3 green chillies and water as required.

Method: First, wash the potatoes well with water. Put them in a pressure cooker and boil for about 4-5 whistles. Once the potatoes are well boiled, let them cool and peel them.

Now mash the potatoes well. Add rock salt, black pepper powder, finely chopped green chillies and finely chopped coriander leaves. Mix everything well and shape the mixture into balls.

Next, prepare the batter. Mix rajgira flour, rock salt, black pepper powder, white sesame seeds, finely chopped green chillies and water as needed to make a slightly thick batter.

Place a wok on the gas and heat oil in it. When the oil is well heated, dip a potato ball in the batter and gently slip it into the oil. Fry the vadas on medium heat until crisp on both sides.

Your fasting potato vadas are ready. They can be served with peanut chutney.