No Fry Buff Vada [Farali Pattice]

Try this delicious, no fry buff vada [farali pattice] recipe with the same flavors and crispiness. Enjoy these low-fat, guilt-free buff vada with some cilantro chutney and a cup of chai! 

Here are some more fasting recipes for you to try! No Fry Sabudana Vada, Badam Katli [Burfi], Coconut Burfi, Mango Shrikhand, and Lauki Ki Kheer [Bottle Gourd Pudding]

BUFF VADA [FARALI PATTICE]

No Fry Buff Vada or Farali Pattice is a delicious potato patty stuffed with a sweet, savory, spicy, tangy filling made with paneer, desiccated coconut, and dry fruits. Traditionally, these vadas are deep-fried. Sharing air fryer and shallow fry methods for this delicious vada.

Buff vada or farali pattice is a popular Gujarati snack served during fasting. This Farali pattice or upwaas ki kachori is especially served during the 9-day long Navratri fasting, Ekadasi, Janmashtami, or Mahashivratri vrat.

This delicious vada is made with mashed potatoes and stuffed with healthy and flavorful stuffing. The outer covering of the pattice is quite simple and is made with mashed potatoes, arrowroot, and salt. The stuffing for vada is very interesting. Its sweet, savory, spicy, tangy filling is made with paneer, desiccated coconut, and dry fruits, and is flavored with fennel seeds (saunf).

I make these pattice and No Fry Sabudana Vada during Navratri and also on regular days. Serve these lip-smacking, flavorsome buff vadas with sweet and tangy Imli ki Chutney (tamarind chutney) and spicy Mint Cilantro Chutney (green chutney).

INGREDIENTS FOR BUFF VADA [FARALLI PATTICE]

Potatoes - I used 4 medium size Russet potatoes. Boiled, peeled, and grated mashed potatoes, about 2 cups. You can use any starchy potatoes for this recipe.

Arrowroot Flour - acts as a binding agent for the vadas. Arrowroot flour is used in fasting recipes. You can use breadcrumbs or corn flour, if not fasting, 

Sendha Namak - or Pink Himalayan salt (rock salt) is used for fasting recipes. You can use regular salt, if not fasting,

Paneer - I like the addition of paneer in the stuffing. It makes it rich and decadent. I have used Homemade Paneer in this recipe. 

Nuts & Dry Fruits - I have used cashews, peanuts, raisins, and dates in this recipe. Feel free to use the nuts of your choice. Almonds, pistachios, dried cranberries, dried apricots, dried figs, or Hazelnuts. Nuts are used to add flavor and nutrient value to this dish. Feel free to add as much or as little to your liking.

Fresh or desiccated coconut - A key ingredient in this recipe. It adds a ton of flavor and natural sweetness to the recipe. I used desiccated coconut for this recipe.

INGREDIENTS FOR BUFF VADA [FARALLI PATTICE] CONTINUED

Sesame Seeds - I used roasted sesame seeds. You can use raw sesame seeds, simply dry roast them in a pan and use them.

Ginger & Green Chili - I used organic ginger and Thai Green chili for some heat. 

Fennel Seeds - The only spice you will need is saunf or fennel seeds. Use freshly ground fennel seeds versus ground fennel powder. Fresh ground seeds add a ton of flavor. For variations, see FAQs.

Lemon Juice - For freshness and required tanginess, I use some lemon juice. 

Oil - I used peanut oil to shape the vada and Homemade Ghee for air frying.

Pic Shown: No Fry Buff Vada [Farali Pattice]

HOW TO MAKE BUFF VADA [FARALLI PATTICE]

PREP FOR BUFF VADA

Grate or mash the boiled potatoes, and make sure there are no lumps.

Grate or mash the paneer.

Heat a small pan. Dry roast fresh or desiccated coconut for a couple of minutes. Transfer the roasted coconut powder to a plate. 

On low heat, dry roast the peanuts till slightly charred. Transfer the peanuts onto a clean kitchen towel and let it cool completely. Remove the husk from the peanuts. Using a mortar and a pastel, or a rolling pin, slightly crush the peanuts to a coarse texture.

Using mortar and pestle, coarsely grind the fennel seeds.

Finely chop nuts - cashews, raisins, and dates.

PREPARE THE DOUGH FOR THE OUTER LAYER

In a large bowl, add grated mashed potatoes, arrowroot flour, and salt to taste. Mix well to form a smooth dough.

Add 1-2 teaspoon of oil. With your palm, massage the dough for a few minutes.

Note: This helps smooth out the dough well.

Divide the potato mixture into 14-16 portions (medium size) and roll it into a ball. Keep it aside.

PREPARE THE STUFFING

In a small bowl combine, ¼ cup of mashed potatoes, mashed paneer, chopped nuts (cashews, peanuts, raisins, dates), desiccated coconut powder, roasted sesame seeds, ginger, green chili, cilantro, freshly squeezed lemon juice, and salt to taste. Mix well.

Divide the stuffing into 14-16 equal portions and roll it into a small ball. Keep it aside.

Pic Shown: No Fry Buff Vada [Farali Pattice]

SHAPE THE BUFF VADA [FARALLI PATTICE]

Grease your palms with some oil.

Take a potato ball, and make a well in the center of it. Take a stuffing ball and place it in the center of the potato ball. Gather all the edges of the potato ball and press at the top to seal. Roll to form a smooth, crack-free ball.

Dust the ball lightly in the dry arrowroot flour.

Repeat the process with the remaining dough balls.

AIR FRYER BUFF VADA [NO FRY FARALI PATTICE]

For even air frying, flatten the vada into a small disc.

Spray or grease the air fryer basket with some cooking oil. Arrange the vada or pattice in the air fryer basket, in a single layer.

Spray some cooking oil on top of the vada or pattice. You can place around 7-8 vada or pattice.

Air fry the vada or pattice at 350 degrees Fahrenheit for 12-15 minutes, turning halfway through.

Check if the vada is done. If required add a few more minutes of cooking time in increments of 1-2 minutes. Remove the vada on a serving plate.

Enjoy these vadas with some imli ki chutney (tamarind dates chutney) and mint cilantro chutney (green chutney) or ketchup.

This recipe yields around 14-16 medium size vada or pattice.

SHALLOW FRY BUFF VADA [FARALLI PATTICE]

Line a plate with a paper towel.

For even shallow frying, flatten the vada into a small disc.

In a cast iron pan or skillet, heat some oil or ghee to shallow fry.

Carefully, place a few vadas in the pan and shallow fry on medium heat. Fry for 2-3 minutes on each side, gently turning for even browning.

Note: Do not overcrowd the pan, work in batches.

Remove the vada to a plate when it turns light brown on all sides.

Serve buff vada warm with some sweet imli ki chutney (tamarind dates chutney) and mint cilantro chutney (green chutney) or ketchup.

This recipe yields around 14-16 medium size vada or pattice.

Pic Shown: No Fry Buff Vada [Farali Pattice]

TIPS FOR LIP-SMACKING BUFF VADA [FARALI PATTICE]

The potatoes should be cooked fully and must be tender. I use a pressure cooker or an Instant Pot to cook the potatoes.

Grate the potatoes when they are still warm.

Do not use day-old potatoes for this recipe. Use only freshly boiled potatoes.

First, grate the potatoes. Next, using your palm mash them to a smooth consistency.

Add arrowroot flour when the mashed potatoes are at room temperature. Knead the potato mixture for a few minutes to a smooth texture.

Roast the peanuts on low heat, stirring frequently, till they are charred. You can use roasted peanuts or nuts and skip this step.

Coarsely crush the nuts, do not make a fine powder. There should be some texture in the nuts. I prefer using mortar and pestle to coarsely crush the nuts. You can use a food processor. Simply pulse a few times to get coarse texture nuts.

Toasting fresh coconut or desiccated coconut brings out the sweet, nutty flavor of coconut. Do not skip it.

TIPS FOR LIP-SMACKING BUFF VADA [FARALI PATTICE] CONTINUED

Make sure you use sendha namak or edible rock salt (Pink Himalayan salt) if making these vada for fasting.

The soul of the vada is its stuffing. It should be sweet, savory, spicy, and tangy. Make sure you taste the stuffing mixture and adjust it to your liking.

Lemon juice adds a nice tangy flavor and freshness to the vada.

To prevent the pattice from breaking, seal the stuffed pattice properly.

Apply some oil to your palms and roll the vada to prevent the potato mixture from sticking to your hands.

To fry the vada, use any neutral oil used for fasting like peanut oil or ghee.

Pic Shown: No Fry Buff Vada [Farali Pattice]

FAQ's

FRESH OR DESICCATED COCONUT

Both work fine in this recipe. Traditionally, fresh coconut is used.  I have used desiccated coconut powder for this recipe. Frozen grated coconut can be used too. Thaw the coconut and slightly dry roast it, to remove some moisture.

CAN I SKIP THE COCONUT

Coconut adds a nice flavor and is one of the key ingredients in this recipe. If you are not a fan of coconut, you can skip it.

CAN I USE ANY OTHER NUTS

Absolutely. Feel free to use the nuts of your choice. Almonds, pistachios, dried cranberries, dried apricots, dried figs, or Hazelnuts. Nuts are used to add flavor and nutrient value to this dish. Feel free to add as much or as little to your liking.

WHICH OIL TO USE

Use any neutral oil used for fasting like peanut oil or ghee.

CAN I USE REGULAR SALT

Sendha namak or edible Pink Himalayan salt is used for fasting.

If this is not for fasting, you can use regular salt.

CAN I USE BREAD CRUMBS OR CORNSTARCH

Arrowroot flour is used for fasting.

If not fasting, you can use bread crumbs or corn starch instead of arrowroot flour.

SPICES AND SEASONINGS

Traditionally, the only spice used is saunf (fennel seeds). You can use cumin seeds, green cardamom, nutmeg, or cinnamon to flavor it.

If you like the vada on a spicy side, try some garam masala.

Some recipes add curry leaves to the stuffing mixture. I have not used it in the recipe.

SERVING SUGGESTIONS

Buff vada is served warm with some whisked plain yogurt (curd) with a drizzle of roasted cumin seeds powder, spicy, refreshing mint cilantro chutney (green chutney), sweet and tangy imli ki chutney (tamarind chutney), or ketchup.

Pic Shown: No Fry Buff Vada [Farali Pattice]

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