Farali Bhajiya, Suran Pakora
by Tarla Dalal
farali bhajiya recipe | farali suran pakora | vrat ke pakode | upvas pakoda | with 26 amazing images.
farali suran pakora is a sumptuous snack for fasting days which is very easy to prepare. Learn how to make farali bhajiya recipe | farali suran pakora | vrat ke pakode | upvas pakoda |
Farali bhajiya is a deep-fried snack prepared during the Navratri fasting, or other Upvas or vrat days like Ekadashi, Mahashivratri, or Janmashtami. It is crispy from outside and mildly spicy from inside.
Farali suran bhajiya is made using yam, rajgira flour for binding, crunchiness of peanuts, tanginess of lemon juice and peppy green chillies make the perfect balance of flavours which makes farali suran pakora taste unique.
Hot upvas pakoda served with farali green chutney and a cup of hot tea will surely satisfy your cravings.
Tips to make farali bhajiya: Make sure to the bhajiya batter should be slightly thick. 2. Instead of yam you can also add grated potato. 3. Make sure to squeeze water properly from the yam otherwise the batter will become thin. 4. Farali bhajiyas taste great when served immediately with green chutney.
Enjoy farali bhajiya recipe | farali suran pakora | vrat ke pakode | upvas pakoda | with detailed step by step images
Farali Bhajiya, Suran Pakora recipe - How to make Farali Bhajiya, Suran Pakora
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
For Farali Bhajiya
1 cup sanwa millet (sama) flour
1/2 cup rajgira (amaranth) flour
1 1/2 cups peeled and grated yam
2 1/2 tsp green chilli paste
2 tsp grated ginger (adrak)
1 tsp lemon juice
1/2 cup curd (dahi)
1/4 cup coarsely crushed peanuts
1 tsp sugar
rock salt (sendha namak) to taste
1/4 cup coriander (dhania) leaves
For Serving
green chutney
For farali bhajiya
- For farali bhajiya
- To make {span class="bold1"}farali bhajiya{/span}, combine all the ingredients in a deep bowl, add approx. ¼ cup water to make a batter consistency.
- Heat the oil in a deep pan and drop small spoonful of the mixture into the hot oil, a few at a time.
- Deep fry the bhajiyas on medium flame until they are golden brown and crisp. Drain on an absorbent paper.
- Serve the {span class="bold1"}farali bhajiya{/span} hot with farali green chutney.
Farali Bhajiya Video
like farali bhajiya recipe
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like farali bhajiya recipe | farali suran pakora | vrat ke pakode | upvas pakoda | then do try other faral recipes like:
- upvas sabudana vada recipe | Maharashtrian style sabudana vada | Gujarati farali sabudana vada | sabudana vada for navratri.
- farali pattice | farali aloo pattice | Mumbai roadside farali pattice
what is farali bhajiya made of?
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farali bhajiya recipe | farali suran pakora | vrat ke pakode | upvas pakoda | is made of cheap and easily available ingredients in India: 1 cup sama flour, ½ cup rajgira flour, 1½ cup peeled and grated yam, 2½ tsp green chilli paste, 2 tsp grated ginger, 1 tsp lemon juice, ½ cup curd, ¼ cup coarsely crushed peanuts, 1 tsp sugar, Rock salt to taste and ¼ cup coriander leaves. See the below image of list ingredients for farali bhajiya.
how to grate yam
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This is how yam looks like.
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Wash it thoroughly and peel the skin.
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Grate the yam in the bowl of water to avoid discoloration.
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Squeeze it properly just before adding it to the mixture.
how to make farali bhajiya
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To make farali bhajiya recipe | farali suran pakora | vrat ke pakode | upvas pakoda | add 1 cup sanwa millet (sama) flour.
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Add ½ cup rajgira (amaranth) flour.
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Add 1½ cup peeled and grated yam.
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Add 2½ tsp green chilli paste.
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Add 2 tsp grated ginger (adrak).
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Add 1 tsp lemon juice.
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Add ½ cup curd (dahi).
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Add ¼ cup coarsely crushed peanuts.
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Add 1 tsp sugar.
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Add rock salt (sendha namak) to taste.
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Add ¼ cup coriander (dhania) leaves.
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Add aprrox ¼ cup water to the mixture to make a batter consistency.
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Heat the oil in a deep pan.
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Drop small spoonful of the mixture into the hot oil, a few at a time.
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Deep fry the bhajiyas on medium flame until they are golden brown and crisp.
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Drain on an absorbent paper.
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Serve farali bhajiya recipe | farali suran pakora | vrat ke pakode | upvas pakoda | hot with farali green chutney.
tips to make farali bhajiya
-
Make sure to the bhajiya batter should be slightly thick.
-
Instead of yam you can also add grated potato.
-
Make sure to squeeze water properly from the yam otherwise the batter will become thin.
-
Farali bhajiyas taste great when served immediately with farali green chutney.
| Energy | 156 cal |
| Protein | 6.6 g |
| Carbohydrates | 19 g |
| Fiber | 3.2 g |
| Fat | 6.3 g |
| Cholesterol | 4 mg |
| Vitamin A | 154.9 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 1.2 mg |
| Vitamin C | 8.1 mg |
| Folic Acid | 27.1 mcg |
| Calcium | 174 mg |
| Iron | 3 mg |
| Magnesium | 35.8 mg |
| Phosphorus | 152.1 mg |
| Sodium | 8.1 mg |
| Potassium | 122.5 mg |
| Zinc | 0.4 mg |